Haitian Chicken
1 chicken
1 large oinon
2 large lemons
2 chives or shallots (canadian)
1/4 teaspoon of powdered clove or 3 sprigs
1 teaspoon of powdered garlic
2 teaspoon of salt
2 teaspoon of tomato paste
1 tablespoon of vinegar
1/2 cup of oil
1/2 tasse d'huile
Blend or crush garlic if in cloves: the clove shallot half the onion. Mix well with salt and juice of lemon
Cut the chicken in 8 or 10 slices (legs, wings breast etc.) Cut the lemon in four, press a little to retain the juice and rub each piece of chicken with the lemmon making sure you remove all the blood clots. Plonge the piecies of chicken with the lemon rind in a pan of hot water for at least 3 minutes.
Drain each piece of chicken and coat well by hand, the mixed spices. Let soak in the marinade for at least 1/4 hour.
P.S. Marinate the night before, leave in the marinade sprinkle with 3 tablespoon of oil. The chicken is better.
COOKING
Heat the oil. Drain and brown each piece of chicken. After add the other piece of onion, the bottom of the marinade which we gathered with a cup of water, tomato paste and the vinegar.
Let simmer under loe heat 10-15 minutes stirring from time to time. Thicken the sauce with a teaspoon of flour diluted in 1/4 cup of water.
Add pepper as desired.
If the chicken is excessively fatty, degrease the sauce.
