Ingredients
1. 2 chicken breasts
2. 3 tbsp of oil for frying
3. 6 limes
4. 2 large onions
5. ground red pepper
6. salt to taste
7. ground black pepper
8. 1 bayleaf
9. 2 tbsp of oil for marinating

Directions : Cut the chicken into eight large pieces. Squeeze juice from the limes and mix with salt, ground red pepper and bayleaf. Slice onions finely, spread over chicken and mix well with two table spoons of oil. Leave for a minimum of 2 hours (or overnight) to marinade.

Later: Drain chicken pieces and grill lightly, preferably over charcoal or wood. Heat the oil in a frying pan. Drain onions and saute gently in the oil until soft. Add the marinade and cook for five minutes. Then add chicken pieces and one glass of water. Check seasoning. Cover and simmer for 45 minutes. Serve over rice.

The Scene
Bright tiled counters and big windows keep things summery, even on cloudy afternoons, while carved wooden chairs supply a cozy seat for a leisurely lunch break. Thanks to kind service and friends of the owner stopping in, this is the sort of welcoming neighborhood cafe Pike Place Market specializes in, outside of the tourist season.

Restaurants serving African food often focus on a single region, but Pan Africa is honestly named, making this one-stop shopping for titillating your taste buds and expanding your horizons. Since eating with your fingers in public is rarely encouraged in adults, the flavorful Ethiopian vegetable and meat combo platters are favorites, served with injera (the spongy, flat, perforated bread made from tef) to transport bites to your mouth. (Read on …)

Seattle Weekly :: You won’t find a warmer, more tantalizing midpriced restaurant in Pike Place Market. Pan Africa provides the grab-and-go Market scene with a much-needed haven, a place where you can eat West African fare with your hands and bask in the earthy heat of the food and the music. And the place lives up to its name: Though the Ethiopian combo platters are excellent, Pan Africa ventures far beyond that cuisine; this ambitious little eatery also serves up seafood stews from Madagascar and chicken dishes from Senegal.

read rest of review here