Senegalese Lemon Chicken

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READY IN: 1hr 15mins
Recipe by dicentra

From Cooking Light. ZWT3. I had to look up where Senegal is!! It is in far western Africa.

Ingredients Nutrition


  1. Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags.
  2. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
  3. Preheat broiler.
  4. Remove chicken from bags, reserving marinade.
  5. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
  6. Strain marinade through a colander over a bowl, reserving marinade and onion.
  7. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes.
  8. Add reserved marinade; bring to a boil.
  9. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper.
  10. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.

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