Chicken in dark sauce

I modified this recipe from my older recipe for roast chicken. The sauce is nearly the same, but the method of cooking makes it much easier.

5 chicken legs (I used curry cut chicken, but legs would be much better)
3 small onions, or a handfull of shallots
5 tbsps soya sauce
2.5 tbsps Worcesterchire sauce
1 tsp freshly ground pepper powder

1 tbsp sugar
5 tbsps olive oil
Salt to taste

Method
Wash and clean the chicken. Make a few small slits in the flesh. Marinate in a mixture of soya sauce,Worcestershire sauce and 2 tbsp oil for 1 hour.
Heat the remaining oil, pour in about 1 tbsp of the marinade, add sugar and stir it on high heat for about 30 seconds (till the sugar starts to melt). Reduce the flame, add the marinated chicken, with the marinade. Add pepper powder and salt, and bring to boil. Cover and let it cook for 15 minutes.
Meanwhile peel the shallots or make cross cuts in the onion (taking care not to cut all the way through).
Turn all the pieces around, place the onions/ shallots over the chicken, and cover them with sauce. Cover and let it cook for 15 minutes (or a bit more till done).
Thicken the gravy if needed.
Serve with mashed potatoes and steamed vegetables


For mashed potatoes, boil the potatoes, and mash with butter, milk, salt and oregano.
For steamed vegetables, steam the vegetables, and season with salt and pepper.