4 skinned chicken thighs
4 large onions, diced
4-5cloves garlic, minced
approx ½-1 tsp salt (to taste)
1-1/2 to 2 TBS FRESH ground pepper
½-1 tsp red pepper flakes (to taste)
2 cubes Jumbo
3 TBS white vinegar
1 TBS vegetable oil
Juice of ½ lemon
Oil for frying
Mix ingredients (except oil for frying) in large bowl & allow to marinate at least ½ hour.
In heavy pot, heat oil for frying until VERY hot. I generally use just a few TBS…enough to lightly laver the bottom but not to leave the dish greasy. Once oil is hot (nearly smoking, add chicken , turning occasionally.
Once the chicken is done, add the rest of the onion mixture. I generally rinse out the bowl with ½ c. or so of water & add that in as well. Cover and simmer, stirring occasionally. Once onions are well cooked (takes 30-45 mins., I taste for salt & adjust, if necessary.
Add 1 TBS of Dijon mustard and a dozen or so green olives then allow to simmer an additional 10 minutes or so.
Serve over white rice.
Serves 4
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