1 chicken, cut into 8ths (remove skins)
1 lg. onion, chopped
3-4 med. carrots, cut into julienne strips
3 c. water
1/2 or whole lemon, depending on taste
1/4 tsp. chili powder
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. dill
Oil to start frying

Saute onion 5 minutes, then add chicken, lightly browning on one side. Drain as needed. Turn chicken, then add carrot strips. Stir frequently until carrots and onions are toasty. Add spices and water; cook about 45 minutes. Add water as necessary to retain sauce. Before serving, squeeze lemon over and add wedges. Sprinkle with dill. Serve with steamed rice.