John Myers
Ingredients for 4 servings:
- 2 flatbreads
- 1 large roast chicken, fresh
- 250 ml sunflower oil, virgin
- 80 ml wine vinegar
- 60 ml lemon juice, freshly squeezed
- 2 tbsp mustard
- 5 thick garlic cloves, finely diced
- 5 tsp peppercorns, crushed
- 3 thick onions, quartered, sliced
- 3 bay leaves
- 1 chili pepper(s), fresh or 1 tsp chili powder, as needed
- 500 ml vegetable stock
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 8 hours 20 minutes
Original recipe from Gambia (West Africa), which was served to me during a visit by a tribal chief
In a large bowl, mix the oil, vinegar, lemon juice, mustard, crushed peppercorns, garlic, chili, bay leaves, salt, and onion rings well. Cut the chicken into pieces, add them, and knead vigorously in the marinade. Marinate in the refrigerator for at least 2, preferably 5-6 hours. Preheat the oven to 180°C (top/bottom heat). Grill the chicken pieces briefly over high heat (possibly in a contact grill) or fry them in a pan on both sides. Then place the pieces side by side on a baking sheet and fry in the oven for about 30 minutes until nicely browned. Meanwhile, pour the marinade into a saucepan and reduce for 20 minutes. Then pour in the broth and simmer vigorously for another 10 minutes. Remove the chicken pieces from the oven, place them in the sauce, and simmer gently for another 10 minutes. Now, all eaters should wash their hands thoroughly! According to Muslim table manners, eat with the right hand. Serve in a pan or a large, wide bowl. Serve with the flatbread, from which each person can break off pieces, dip them in the sauce, and scoop out the chicken with a spoon. Enjoy! Caution: Very spicy! Not suitable for children or those with sensitive stomachs! Tip: Vary the spiciness by omitting or adding more pepper and chilies. Serve the dish with white rice, portioned onto plates, if desired.
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