a wooden spoon to break up the onion pieces. Continue to cook for 15 minutes. Add the lemon juice and cook for 10 minutes more, or until chicken is tender and the sauce has thickened. Serve warm. Makes 6 servings with rice and other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.