Tender chicken slowly simmered in a flavoursome and rich palm oil sauce
Mix the lemon juice and 1 tablespoon of olive oil with the spices - paprika, garlic, cayenne pepper, salt and pepper,. Coat the chicken with the marinade and allow to marinate for 15 - 30 minutes.
Add 1 tablespoon of olive oil and 1 heaped tablespoon of palm oil to a pan. When hot, fry the chicken till brown for about 2 - 3 minutes per side. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of palm oil and 1 tablespoon of olive oil, and fry the chopped onions for a few minutes. Then add the chopped tomatoes and fry for a further 3 minutes. Add the chicken stock, and bay leaves and bring to a boil. Add the chicken to the pot and season to taste with some salt and pepper.
Reduce the heat to medium and allow the sauce to simmer covered for 60 minutes.