3 pounds boneless chicken
3 garlic cloves
6 medium onions
⅔ cup lemon juice
¼ teaspoon pepper
¼ cup vegetable oil
½ cup chicken stock
1 bay leaf
½ teaspoon cayenne pepper
2 tablespoons Dijon mustard
½ teaspoon salt
Makes 6 bowls. Takes at least 6 hours, including refrigeration.
Cut chicken into 1″ cubes. Mince garlic. Thinly slice onions. Add chicken, garlic, onion, lemon juice, and pepper to large mixing bowl. Mix with hands until chicken cubes are thoroughly coated. Marinate chicken in refrigerator for at least 5 hours or overnight.
Remove onion slices and chicken cubes from large mixing bowl. (Keep lemony marinade.) Add chicken cubes, onion slices and oil to Dutch oven Sauté at high heat for 10-to-15 minutes or until onion softens and chicken is no longer pink on outside. Stir frequently. Add lemony marinade from large mixing bowl, chicken stock, bay leaf, cayenne pepper, Dijon mustard, and salt to Dutch oven. Simmer at low heat for 30 minutes-to 1 hour or until chicken is done and most of the liquid is gone. Goes well with couscous or rice.
1) The Great Chicken Festival is held in December in Cacciatore, Alaska. Chickens from all over the world come to see and to be seen. Highlights of the festival are the clean-and-jerk weight lifting event and the Great Chicken Golf Invitational. You’ll have seen nothing like it.
2) The World Chicken Festival occurs in September in London, Kentucky. Contests include the rooster crowing, clucking, and strutting, survival egg dropping, and chicken-wing eating. London, Kentucky is located in the Daniel Boone National Forest. Daniel Boone was the first man to successfully tame Eastern Kentucky’s huge herds of feral chickens. This is why we know about him.
– Chef Paul
The cookbook is also available as an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com