Ingredients
For the chicken:
- Chicken: 1 whole chicken (cut into pieces) or thighs/thighs.
- Lemon: Juice of 1 to 2 lemons (for cleaning and marinating).
- Vinegar: 1 to 2 tbsp.
“Nokoss” (spice paste):
- Garlic: 1 whole head (peeled pods).
- Onion: 1 small onion.
- Fresh peppers: 2 to 3 peppers (Scotch bonnet/West Indian type) for heat.
- Green pepper: ½ pepper (for aroma).
- Seasoning: Salt, plenty of black pepper and 1 to 2 stock cubes.
- Mustard: 2 tablespoons (Dijon or yellow).
- Oil: ¼ cup.
For the onion topping (Salsa):
- Onions: 2 to 3 large onions, cut into slices or strips.
- Mustard: 1 tbsp.
- Vinegar or lemon juice.
Instructions
1. Preparing the chicken
Clean the chicken pieces thoroughly with water, lemon juice and vinegar. Make deep cuts in the flesh so the marinade can penetrate to the bone.
2. Prepare the Nokoss
In a blender or mortar, crush the garlic, small onion, chili peppers, pepper, salt, pepper and stock cubes until you obtain a thick paste. Add the mustard and a little oil.
3. Marinate
Rub the spice paste all over the chicken, making sure to get it into the incisions. Leave to marinate for at least 1 to 2 hours (or overnight in the refrigerator for maximum flavor).
4. Cooking (Double method)
- Pre-cooking with steam: Place the marinated chicken in a pot with a little water. Cover and simmer for about 10 to 15 minutes. This guarantees chicken that is cooked through and juicy.
- Grilling/frying: Remove the chicken from the pot (reserve the cooking juices remaining at the bottom). Grill the chicken over charcoal, in the oven or in a pan until golden brown and crispy.
5. Prepare the onion sauce
Using the remaining cooking juices in the pot, add your sliced onions, a little mustard and a dash of vinegar. Saute until the onions are soft and caramelized.
6. Finishing
Toss the grilled chicken with the onion sauce or serve the sauce on top.