I wrote down this recipe watching Aminatta, chef at the Sleeping Camel in Bamako, Mali. This is also known as “Lemon Chicken,” but here Aminatta used vinegar instead of lemon juice.
This recipe is for 1 chicken, or 8-9 servings
Leaving the skin on one whole chicken, carve it into 8 bone-in serving pieces. (10, if including wings) (Split each breast in half for 4 pieces; separate the drumstick and thigh for the additional 4 pieces.)
Salt and pepper the pieces, and in GENEROUS oil (about ¼ – ½ inch oil), brown chicken on both sides.
Add to the pot:
3 onions, sliced thin
3 diced carrots,
3 tbsp white vinegar
2 tbsp wet mustard
3 diced green onions
3 cloves garlic, crushed and chopped
2 leafy celery stalks
More salt and pepper
Mix together and cook over high to medium high heat, stirring periodically, for 15 minutes or so.
1 tsp – 3 tsp chicken or vegetable bouillon (I use Better Than Bouillon)
1 tbsp sugar
Stir and cover. Stir periodically for 5-10 minutes. Add ½ cup water. Stir and cover again. Continue to check and stir for another 15 minutes.
Serve over jasmine rice with hot sauce.