Basque Chicken Yassa

From Senegal.

To eat it in the traditional way, put the chicken and the sauce over rice or cous cous 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.

INGREDIENTS:

• 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 onto 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 several minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about half an hour.