Senegalese Lemon Chicken

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This chicken stew is called yassa in Senegal.

Ingredients

• 6 cups sliced onion (about 3 pounds)
• 1/3 cup fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 jalapeño pepper, seeded and minced
• 4 chicken breast halves (about 2 pounds), skinned
• 4 chicken leg quarters (about 2 pounds), skinned
• Cooking spray
• 1 1/2 tablespoons peanut oil
• 2 cups thinly sliced carrot
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup pimiento-stuffed olives
• 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.
3. Toss each bag well to coat.
4. Refrigerate 3 hours, turning bags occasionally.
5. Preheat broiler.
6. Remove chicken from bags, reserving marinade.
7. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
8. Strain marinade through a colander over a bowl, reserving marinade and onion.
9. Heat oil in a Dutch oven over medium-high heat.
10. Add onion to pan; sauté 5 minutes.
11. Add reserved marinade; bring to a boil.
12. Cook 1 minute; add chicken, carrot, and next 5 ingredients.
13. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done.
14. Discard Scotch bonnet.
15. Serve over rice.

Yield: 8 servings (serving size: about 4 ounces chicken, 2/3 cup stew, and 1/2 cup rice)