Image via Wikipedia

Ingredients

• 8 chicken portions or drumsticks (skinned)
• 6 onions
• 1 tablespoon English mustard
• 1 scotch bonnet chilli
• Salt and Black pepper to taste
• 3 Maggi cubes (or 2 chicken stock cubes of any variety)
• 1 bay leaf
• Juice of 1 lemon
• Cooking oil.

Method

1. Wash, skin and score the chicken pieces and set aside.
2. Mix the onions, lemon juice, bay leaf, mustard, vinegar and chillies in a bowl.
3. Add the chicken pieces to this and leave in the bottom of the fridge to marinade for at least 1 hour.
4. Remove the onions from this and sauté in a little cooking oil to soften them before returning them to the mixture.
5. Grill the chicken in the marinade under a low-medium heat, turning and stirring occasionally for about 5 minutes. 
6. Place in a large pot, add the stock made from the Maggi cubes (or substitutes) and half cup of water, plus seasoning to taste. 
7. Stew for about 30 minutes or until the chicken has properly cooked.  (Check with a skewer if you are uncertain.)
8. Serve with boiled Basmati rice.