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Sierra Leonean pepper chicken

Name: Sierra Leonean pepper chicken
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Chicken; 3 cloves Garlic; 20 g Ginger; 2 Chili pepper; 1 c. à c. Paprika; 1 Lemon; 2 tbsp Neutral oil; 1 Onion; 1 tsp Thyme

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Chicken — to buy800 g
Garlic — to buy3 cloves
Ginger — to buy20 g
Chili pepper — to buy2
Paprika — to buy1 c. à c.
Lemon — to buy1
Neutral oil — to buy2 tbsp
Onion — to buy1
Thyme — to buy1 tsp

Preparation

Blend the garlic, ginger, chili, paprika, lemon juice and a splash of oil into a fragrant marinade.
Coat the chicken pieces with this marinade, cover and let marinate at least 1 hour in the fridge, ideally overnight.
Heat the remaining oil in a pot and brown the marinated chicken 8 minutes on all sides over high heat.
Add the sliced onion and sweat it 4 minutes around the chicken.
Pour in 200 ml of water, add the thyme, cover and simmer 20-25 minutes over low heat until the chicken is cooked through and the sauce has reduced.
Uncover for the last 5 minutes to let the sauce thicken and the chicken caramelise slightly.
Serve piping hot with white rice or plantains.