This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2002-9-11-21-26-5

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African Spicy Chicken

From the Kitchen of Carol Schumacher,
2003-05-16
Contributed by Teena Carroll. This is a dish we like to make for company. We often make extra marinade because we like it so much! (We are not really sure it is African..)

Prep Time:
 5 hours

Cook Time:
 20 minutes

Categories:
 African
 Dinner

Yields:
 4-6 servings

Ingredients

1/2cup fresh lemon juice,
2TB tomato paste,
2cloves garlic, mashed
1TB salt,
1-1.5tsp cayenne pepper,
1tsp hot dry mustard,
1/2cup vegetable oil,
4.5lbs chicken, cut into pieces
1cup roasted peanuts and cashews,

Equipment

Directions

  1. Combine lemon juice,tom. paste, garlic, salt, cayenne and mustard in large bowl
  2. Add oil in stream while beating, continue until well combined
  3. Chill marinade overnight
  4. Pat chicken dry and add to marinade. Let sit (in fridge) for at least 4 hours (overnight is best)
  5. Drain chicken, reserving marinade
  6. Broil chicken skin side up 6 in from heat for 10 minutes
  7. Turn and baste
  8. Broil for 10 more minutes or until juices run clear.
  9. Combine nuts and remaining marinade, heat in saucepan.
  10. Serve over rice (we like it with brocoli too) spoon lots of sauce over chicken.