INGREDIENTS

INSTRUCTIONS

Salt and freshly ground black pepper, to taste  Rinse the chicken
pieces under cold running water, then drain and  blot dry with paper
towels. Make 1 or 2 deep slashes, to the bone, in  each piece, then
place in a non- reactive baking dish large enough to  hold the pieces
in a single layer. Set aside while you prepare the  spice paste.
Combine the garlic, chiles, salt, and pepper in a mortar and pound to
a paste with the pestle, then work in the oil; or combine the oil  with
the other ingredients in a blender and process until smooth.  Using
your fingers, stuff half the spice paste into the slashes in  each
piece of chicken, then spread the remainder over the skin. Cover  and
let marinate, in the refrigerator, for 2 to 12 hours (the longer  the
better).  *For a milder marinade and sauce, seed the hot chilies.
Preheat the grill, using the two-tiered method .....Spread one third
of the coals in a single layer over one side of the grill, the other
tow thirds in a double layer on the other side. Leave a small portion
of the grill free of coals. This arrangement gives you a super hot
heat source for searing, a moderately hot heat source for cooking,  and
a warm spot for keeping cooked foods warm. You control the heat  by
moving the food from one area to the other.  Meanwhile, prepare the
sauce. Select a heavy nonreactive saucepan or  flameproof casserole
large enough to hold the chicken and in it  combine the onion, mustard,
oil, lemon juice, olives, bay leaf,  chile, and salt and pepper. Stir
well to mix and bring to a boil over  medium heat, then reduce the heat
to low. Simmer, uncovered, stirring  frequently, until the onion is
soft and the sauce is thick and creamy  and the oil has started to
separate out, about 15 minutes. Remove  from the heat and taste for
seasoning, adding salt and pepper to  taste. Discard the bay leaf and
chile. Set the sauce aside, covered.  When ready to cook the chicken,
oil the grill grate. Arrange the  chicken pieces, skin side down, on
the grate over the hotter section  of the grill. Cook until the skin
starts to brown, 3 to 5 minutes.  Move the pieces to the cooler section
of the grill and contunue  grilling until the skin is more thoroughly
browned, 5 to 7 minutes.  Move pieces away from flare ups. Turn the
pieces and move them back  to the hotter section of the grill. Brown
the second side well, 3 to  5 minutes,, then move the pieces back to
the cooler side to finish  cooking. The total cooking time will be 16
to 24 minutes. When ready,  the chicken will be crisp and golden brown
outside and the juices  will run clear when the meat is pierced.
Transfer the chicken to the saucepan with the sauce and bring to a
simmer over low heat, spooning the sauce over the chicken to coat.
Cover and cook until the chicken is well flavored by the sauce, 4 to  5
minutes.  Transfer the chicken pieces to serving plates or a platter,
spoon the  sauce over; and serve.  Busted by JoAnn Pellegrino 8/98
NOTES  : Method: Direct Grilling. I first encountered this dish at a
Sengalese restaurant in Washington, D.C. It was a fairly mild version
of a dish that can be quite fiery, flavored as it traditionally is
with the African equivalent of a scotch bonnet chile. The recipe is
unusual by Western barbecue standards, but quite typical of Africa,  in
that the meat is grilled first, then simmered in sauce.  Recipe by:
Barbecue! The Bible/S Raichlen  Posted to KitMailbox Digest  by J
Pellegrino <gigimfg@ix.netcom.com>  on Aug 31, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1055
Calories From Fat: 833
Total Fat: 93.1g
Cholesterol: 159mg
Sodium: 1728.8mg
Potassium: 627.5mg
Carbohydrates: 8.5g
Fiber: 1.4g
Sugar: 2.6g
Protein: 44.6g