1frying chicken (2½ to 3pounds), in serving pieces
½teaspoon freshly ground black pepper
1 medium onion, finely chopped
4 large firm peaches
Melt the shortening in a large skillet and sauté the chicken together with the seasonings until browned. Add one and one-quarter cups of the water and simmer over low heat for about twenty-five minutes.
Melt half of the butter in a second skillet and sauté the onion until golden. Remove the onion from the skillet and pour one tablespoon of the lemon juice over it. Let stand.
Wash the peaches well and remove the fuzz. Cut them into halves and remove the pits. Slice them. Melt the remaining butter in a skillet and sauté the peaches until they are golden.
Add the onion to the chicken and arrange the peaches over. Mix the lime juice with the remaining lemon juice and the sugar and add it to the chicken mixture. Add the remaining water, cover, and simmer over low heat for twenty minutes. Serve with Chello, Persian rice.