You'll need some oil!
You'll need a large pot and a wooden spoon.
Chicken...I usually use skinless chicken
Clean the chicken with either some lemon juice or white vinegar and water.
Seasoning for the chicken. I used this Haitian green marinade and the Vegeta, but any all purpose seasoning will do
About 1 large spoonful should do for 2 pounds of chicken
Seasoned the chicken
Lots and lots and lots of onions! The key to this dish is LOTS of onions
Remove the onion skin and cut the top and bottom off.
Rough chop the onions...set aside
An entire bowl full..it looks like a lot, but the onions will cook down!
Add just enough oil to coat the bottom of the pot...heat the oil on medium-high heat
Start adding the chopped onions to the hot oil...
Cook them down, medium heat. This is a long, slow process. It should take about 3 hours to fully carmelize the onions...it is worth the time!! 😄
Spray a bit of oil into a baking pan
Chicken ready for baking
Chicken and scotch bonnet peppers...
Still cooking the onions...this was after 1 hour or so. Add a bay leaf...
Still cooking...1.5 hours in. Add the Maggi cubes and continue to stir. Remember to cook this on low heat!
Chicken in the oven, high heat 425 Fahrenheit. OR the chicken is even better grilled!
After about 3 hours, the onions will have cooked down and may be slightly brown in color. Add about 1 tablespoon of dijon, a scotch bonnet pepper, a pinch of thyme, and the juice of 2-3 lemons. Stir.
Cook for another 30 minutes. Taste and adjust the seasoning. It should be slightly sweet from the onions and tangy from the lemons. Serve the chicken and onion sauce over white rice! Bon appetit!
This is the finished product...not my photo, but this is how mine looks! (Photo credit: voyalux.com) I keep forgetting to take photos of my finished dishes 😒
The creator of this guide has not included ingredients