• 1 whole chicken, deskinned and cut into pieces
• 4 large onions, cut in half and sliced into 1/4 inch pieces
• 3 Tbs. peanut oil, or olive oil
• 3 cloves garlic
• 1 Tbs. fresh ginger root, peeled and minced
• 1 habanero pepper, chopped and seeded
• 4 large lemons, juiced
• 1 cup water, or beer
• 1 Tbs. salt
• 1/8 tsp. black pepper
• 4 carrots, peeled and cut into 2 inch strips
• 2 whole habanero peppers

Soak chicken pieces in salted water for at least one hour, or overnight. Grill chicken pieces until slightly charred, about 5-7 minutes per side. In a pot or large saucepan, sauté onions in peanut or olive oil for 2-3 minutes. Add minced garlic, ginger, habanero pepper, and lemon juice. Cook over low heat for a few minutes, stirring occasionally. Add water or beer, salt, and black pepper. When mixture has been reduced by half, add carrots. Continue cooking. When carrots begin to soften, add chicken, whole habaneros, and more water if needed. Continue to cook over low heat for at least 2 hours, adding water or beer as needed. You can cook longer if desired. Serve over rice.

Source: Michele from St. Louis.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 502, fat 32.3g, 56% calories from fat, cholesterol 122mg, protein 31.6g, carbohydrates 24.3g, fiber 5.1g, sugar 10.8g, sodium 369mg, diet points 12.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.5, Bread: 0.0, Lean meat: 4.2, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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