Name: Senegalese Lemon Chicken
Yield: 8 servings (serving size: about 4 ounces chicken, 2/3 cup stew, and 1/2 cup rice)
Ingredients: 6 cups sliced onion (about 3 pounds); ⅓ cup fresh lemon juice; 1 teaspoon salt; ½ 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 ½ tablespoons peanut oil; 2 cups thinly sliced carrot; 1 ½ cups less-sodium, fat-free chicken broth; ½ cup pimiento-stuffed olives; ½ cup water; 1 tablespoon Dijon mustard; 1 Scotch bonnet pepper, pierced with a fork; 4 cups hot cooked long-grain rice

Step 1

Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.

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Step 2

Preheat broiler.
Step 3

Remove chicken from bags, reserving marinade. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
Step 4

Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.

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Senegalese Lemon Chicken

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