Senegalese Chicken Yassa

Ingredients

 * 1/4 cup fresh lemon juice
 * 4   large onions -- thinly sliced
 * salt and freshly ground black pepper -- to taste
 * 1/8 teaspoon fresh habanero—minced plus 1 habanero  pricked with a fork
 * 1/4 cup plus 1 tablespoon peanut oil
 * 1 Chicken(2 1/2-3 1/2 lbs) -- cut in serving pcs
 * 1/2 cup pimiento-stuffed olives
 * 4 carrots, scraped and—thinly sliced
 * 1 tablespoon   Dijon-style mustard

Directions
lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. 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. the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tables poon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through. Chicken pieces, the pricked chili, the olives, carrots, mustard and 1/2 cup water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the Chicken is cooked through. Serve hot over white rice. protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol, 5 gm saturated fat, 405 mg sodium
 * 1) habanero or other hot chile pepper, to taste
 * 2) In a large nonreactive bowl, prepare a marinade with the
 * 1) Preheat the broiler. Remove the Chicken pieces, reserving
 * 1) When the liquid is thoroughly heated, add the broiled
 * 1) Per serving without the white rice: 406 calories, 30 gm