Yassa (senegalese Lemon Chicken)

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 6 cups sliced onions
• 1/3 cup fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jalapeno pepper, seeded and minced
• 4 skinless chicken breast halves
• 4 skinless chicken legs
• 1 1/2 tablespoons peanut oil
• 2 cups carrots, thinly sliced
• 1 1/2 cups reduced-sodium fat-free chicken broth
• 1/2 cup pimento stuffed olive
• 1/2 cup water
• 1 tablespoon dijon mustard
• 1 habanero pepper, pierced all over with a fork
• 4 cups hot cooked long-grain rice

Recipe

• 1 combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc plastic bags. divide chicken evenly between bags; seal bags. toss each bag well to coat. refrigerate 3 hours, turning bags occasionally.
• 2 preheat broiler.
• 3 remove chicken from bags, reserving marinade. place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned.
• 4 strain marinade through a colander over a bowl, reserving marinade and onion. heat oil in a dutch oven over medium-high heat. add onion to pan; sauté 5 minutes. add reserved marinade; bring to a boil. cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and habanero pepper. bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. discard habanero pepper. serve over rice.