Serves: 4 - 6
- 1/4 cup lemon juice
- 1 teaspoon grated lemon rind
- 2 tablespoons vegetable oil
- 1 teaspoon minced Thai red chili peppers, seeded if preferred
- 3 pounds (1.5 kilograms) chicken legs with thighs, split
- salt and freshly ground pepper
- 1 thinly sliced red onion
- 3 tablespoons vegetable oil
- 6 cups sliced red onions (about 3)
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon rind1 teaspoon minced Thai red chilli peppers, seeded if preferred
- 1 1/2 cups chicken stock or water
- 2 tablespoons Dijon mustard
- 1 1/2 cups diced sweet potatoes, cut in 1/2-inch pieces
- 1/2 cup pimento-stuffed olives cut into thirds
- 1/4 cup chopped fresh cilantro
Combine lemon juice, lemon rind, vegetable oil and minced chili in a medium bowl.
Add chicken pieces and cover with onions. Cover bowl and leave to marinate, refrigerated for 2 hours or overnight.
Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Discard marinade and onions.
Add 1 tablespoon vegetable oil to a skillet on medium high. Add onions, season with salt to bring out juices and stir occasionally for 7 to 10 minutes or until onions are soft and browned. Add lemon juice, lemon rind, chili, stock and Dijon mustard. Stir until combined.
Stir in sweet potatoes and olives. Bring to a boil, boil 1 minute and then reduce heat to medium low. Simmer, covered, for 15 minutes. Remove cover and continue cooking until vegetables are tender, 5 to 10 minutes. Reserve.
Brush chicken with remaining 2 tablespoons oil. Preheat grill to medium. Grill chicken 8 to 10 minutes per side or until golden and juices run clear.
Serve chicken coated with vegetables and sauce. Garnish with cilantro.
For this chicken dish, I’d suggest a honeyed, floral chenin blanc, preferably from a country on the same continent - South Africa. Subtly sweet yet refreshingly crisp, the Cape’s signature white is as mouthwatering as the dish itself. - Beppi Crosariol