|| Recipe for 4 people, preparation 30 min, cooking 45 min, origin Senegal
1 large chicken, about 1.8 kg, 12 onions, the juice of 6 limes, 1 tomato, 2 carrots, 150 g pitted green olives, 1/2 l sunflower oil, 3 cubes of culinary broth spices-onions, 3 tablespoons mustard, 1 bouquet garni, salt, pepper, white vinegar
Dip the onions in the water to peel them. Cut them in half then chop them lengthwise into thin strips.
Cut the chicken into small pieces to make a fricassee. Salt and pepper the pieces before frying them for a few minutes in very hot refined palm oil. Remove and reserve. Reduce the amount of oil that remains. Save 5 tablespoons of oil.
Mount and seed the tomato. Cut it into cubes. Put them in the refined Mayor oil and fry them. Add the onion and the cooking bouillon cubes. Let the onions soften over high heat, turning the mixture regularly. Add the bouquet garni.
Wash the olives to remove all the brine. As soon as the onions have changed color, lower the heat and add the mustard, olives and diced carrots. Mix, simmer for 15 minutes over low heat. Add the chicken and lemon juice. Taste and add salt if necessary. If the preparation lacks juice, add half a glass of white vinegar mustard. Simmer for 20 minutes over medium heat. Onions should soften completely