Senegalese Chicken Yassa

Ingredients

 * ¼ cup fresh lemon juice
 * 4 large onions, thinly sliced
 * salt and freshly ground black pepper, to taste
 * ⅛ teaspoon fresh habanero, minced + 1 habanero pricked with a fork
 * ¼ cup plus 1 tablespoon peanut oil
 * 1 chicken (2½-3½ lbs), cut in serving pieces
 * ½ cup pimento-stuffed olives
 * 4 carrots, scraped and—thinly sliced
 * 1 tablespoon Dijon-style mustard

Directions

 * 1) Habanero or other hot chile pepper, to taste.
 * 2) In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the ⅛ teaspoon minced chili and ¼ cup of the peanut oil.
 * 3) Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
 * 4) Preheat the broiler.
 * 5) Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan.
 * 6) Broil them until they are lightly browned on both sides.
 * 7) Remove the onions from the marinade.
 * 8) Cook them slowly in the remaining 1 tables poon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent.
 * 9) Add the remaining marinade and heat through.
 * 10) When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard and ½ cup water.
 * 11) Stir to mix well, then bring the yassa slowly to a boil.
 * 12) Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
 * 13) Serve hot over white rice.

Nutrition information
Per serving without the white rice:

406 calories, 30 gm, protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol, 5 gm saturated fat, 405 mg sodium