Season chicken with lemon juice, garlic, salt, pepper, and a little watts to moisten. Place in a large saucepan and add rosemary. Cook gently for 10 minutes. In a large skillet, heat oil. Brown chicken on each side in oil. Remove chicken, strain oil, and wash skillet. Return oil to skillet and lightly brown flour, then stir in sliced onions, to make gravy. Cook for 5 minutes. Stir in remaining vegetables. Add water and pour gravy over browned chicken. Cover and cook slowly for 30 minutes. Stir once or twice. Stew is ready when oil begins to form on top and sauce is slightly thickened.

Serve hot.
Serves 4 to 6
Cooking time: 1 1/2 hours
ACCOMPANIMENTS: Plain rice ,Potatoes ssi,Couscous
Note: Other vegetables, such as cabbage, carrots, and lima beans may be added.

2 small whole chickens or Cornish hens
1/4 cup melted butter
1/4 cup lemon juice
1 small onion, minced
1 teaspoon salt
1 cup tomato sauce
1 teaspoon black or white pepper
Divide each fowl into two, lengthwise across the back. Season fowl with lemon juice, salt, and pepper. Brush with butter. Arrange seasoned hens on a buttered baking tray with skin side up. Bake in a preheated oven at 350°F. for the first 30 minutes. Reduce heat to 200°F. Mix onions and tomato sauce and pour over fowl. Continue cooking slowly, basting from time to time, until birds are done and golden brown, about 45 minutes. Stuff hens, skin side down, with cooked Special Vegetable Rice for Stuffing.
Serve hot as a main dish.
Serves 2 to 4
Cooking time: 1 1/4 hours

Sprinkle pigeons with lemon juice, salt, and pepper. Place in a baking dish with 1 cup water and bake in a preheated oven for the first 30 minutes at 350°F. Mix remaining ingredients together in a bowl, then brush mixture all over and inside pigeons. Continue roasting at 200°F. and baste from time to time until pigeon is tender and well browned. (Allow 1 hour for each pound of meat.)

Serves 2 to 4
Cooking time: 1 1/4 hours
ACCOMPANIMENTS:Vegetable Jollof Rice,Vegetable gravy and plain rice,Boiled yams,Green and yellow vegetables
Note: Any type of poultry may be cooked this way.

6 to 8 chicken pieces
1/2 cup oil
1 tablespoon lemon juice
1 tablespoon flour
Salt and pepper to taste
l medium onion, sliced
Garlic (optional)
1 medium green pepper, sliced
l bay leaf
2 medium ripe tomatoes, diced
11/4 cups water
1 teaspoon white pepper

Season chicken with lemon juice, salt, pepper, and garlic. Place in a large saucepan, add bay leaf with 1/4 cup of the water, and cook for 10 minutes. Stir once or twice. Remove chicken. Heat oil in a large skillet and brown all sides of chicken - about 15 minutes. Remove chicken and prepare gravy in the fol lowing manner: brown flour in oil; add onion and fry for 5 minutes. Add green pepper, tomatoes, and white pepper, and cook for another 5 minutes. Stir in remaining water and pour gravy over browned chicken in saucepan. Cover and cook for 30 minutes.

Serves 4
Cooking time: 1 l/2 hours
ACCOMPANIMENTS: Plain rice ,Bassi,Couscolls,Boiled yams