Senegalese Lemon Chicken

Submitted by dicentra

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

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 8

ingredients

• 6 cups onions, sliced
• 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 (about 2 pounds)
• 4 skinless chicken leg quarters (about 2 pounds)
• cooking spray
• 1 1⁄2 tablespoons peanut oil
• 2 cups carrots, thinly sliced
• 1 1⁄2 cups chicken broth
• 1⁄2 cup pimento stuffed olive
• 1⁄2 cup water
• 1 tablespoon Dijon mustard
• 1 scotch bonnet pepper, pierced with a fork
• 4 cups hot cooked long-grain rice

directions

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.