This Lebanese chicken dish is a little different and has a lot of onions. You can use yellow onions, or the sweeter Vidalia type grown in my hometown of Glenville, Ga. You know which I prefer!

Bassaliyeh
1    4-lb. chicken fryer, cut up
2 tsp.    salt
1/2 tsp.    pepper
1/4 tsp.    cinnamon
1/2 cup    lemon juice
1/2 cup    rendered butter or 1/4 lb. creamery butter
5 cups    water
6 lge.    onions, slivered

Rub chicken with the salt and spices. Partially fry in butter skillet. Remove chicken to heavy saucepan, add water and cook.
Sauté onion in remaining butter in skillet until golden brown. Add to chicken and broth; add lemon juice. Continue to cook until chicken is done and broth is slightly thickened. Serve over cooked, long grain white rice. Yield: 6 servings.