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
• 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 chile 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 tablespoon 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 chile, the , 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 | 30g protein | 15g carbohydrates | 24g fat | 84mg cholesterol | 5g saturated fat | 405mg sodium