Yassa (Senegalese Lemon Chicken)

• sliced onions6 cups
• fresh lemon juice↗1⁄3 cup
• salt↗1 teaspoon
• black pepper↗1⁄2 teaspoon
• jalapeno pepper, seeded and minced↗1
• skinless chicken breast halves↗4
• skinless chicken legs↗4
• peanut oil1 1⁄2 tablespoons
• carrots, thinly sliced↗2 cups
• reduced-sodium fat-free chicken broth↗1 1⁄2 cups
• pimento stuffed olive↗1⁄2 cup
• water↗1⁄2 cup
• Dijon mustard↗1 tablespoon
• habanero pepper, pierced all over with a fork↗1
• hot cooked long-grain rice4 cups

Step-by-step instructions

1. 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. 2

   Preheat broiler.

3. 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. 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.