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8 servings, 1/8 recipe (188 g) each
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Serve with hot cooked rice and peas.
Look for firm onions with smooth skins. Avoid onions that are spongy, or those that have sprouting bulbs or dark spots. Store onions in a cool dry well-ventilated place for 3 to 4 weeks before using as desired.
The chicken can be marinated up to 24 hours before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.