Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) Canola Oil 1 whole(s) Chicken (Cut into pieces) 6 medium Onions (Sliced) 8 tablespoon(s) Lemon Juice 8 tablespoon(s) Cider Vinegar 1 Bay leaf 1 tablespoon(s) Chicken Boullion 1 whole(s) Habanero Pepper (Fork Prick) 1/2 teaspoon(s) Salt 1 tablespoon(s) Black pepper 1 small Cabbage (shreded) 4 medium Carrots (Sliced) 2 tablespoon(s) Dijon Mustard

Instructions Jump to Ingredients ↑

  1. Mix all ingredients (except the vegetables), and the onions, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or preferably overnight. Remove chicken from the marinade, but save the marinade. Sauté chicken for a few minutes on each side in hot oil in a saucepan. After chicken is brown remove from pot Remove onions from marinade and sauté them in the saucepan for a few minutes. Add remaining marinade and the remaining vegetables and bring to a slow boil for ten minutes. Cook the marinade into a sauce. Reduce heat. Add chicken to the sauce, cover and simmer until chicken is cooked through. Serve hot with Rice, Couscous


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