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This is a delicious Senegalese Dish. To eat it in the traditional way,
put the chicken and the sauce over rice (but I prefer cuscus) in a large
pot. Have you and your guests sit around it. Each person should dig into
the part of the pot closest to them and take a mouthful of rice and
chicken, using only his/her right hand. The left hand should never be put
inside the pot. Sometimes you need to ask someone else for help to break
a part of the chicken, that's part of the fun. The middle section of the
pot is open to all.

-5 lbs chicken pieces, skinned and washed

-1 1/4 cup of lemon juice
-1/2 cup white wine vinegar
-1/2 cup peanut oil
-3 onions, sliced
-2 sprigs of thyme
-red pepper, to taste
-2 cups water
-4 bay leaves.

Mix the lemon juice, the vinegar, half the oil, the onions and pour on 

the chicken pieces in a bowl. Marinate overnight, or longer. Remove the
chicken and the onions from the marinade. Brown the chicken on both
sides. Fry the onions in the remaining oil for a few minutes. Add the
marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat
for about 10'. Return the chicken to the sauce and cook until done, about
half an hour.

from Caribbean and African Cookbook

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