Poulet Yassa (Chicken Yassa) From Africa - cooking recipe

Ingredients

1/2 cup peanut oil (or any cooking oil)
1 chicken, cut into serving-sized pieces
4 -6 onions, cut up
8 tablespoons lemon juice
8 tablespoons vinegar (cider vinegar is good)
1 bay leaf
4 cloves minced garlic
2 tablespoons Dijon mustard (optional)
1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce) (optional)
1 chili pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper
black pepper
salt
1 small cabbage, cut into chunks (optional)
2 carrots, cut into chunks (optional)

Preparation

Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
Remove chicken from the marinade, but save the marinade.
Cook according to one of the following methods.
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
Cooking method 2: Saute chicken for a few minutes on each side in hot oil in a frypan.
While chicken is browning: Remove onions from marinade and saute them in a large saucepan for a few minutes.
Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
Reduce heat.
Add chicken to the sauce, cover and simmer until chicken is done.
Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.