Yassa (Senegalese Lemon Chicken) - cooking recipe

Ingredients

6 cups sliced onions
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeno pepper, seeded and minced
4 skinless chicken breast halves
4 skinless chicken legs
1 1/2 tablespoons peanut oil
2 cups carrots, thinly sliced
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup pimento stuffed olive
1/2 cup water
1 tablespoon Dijon mustard
1 habanero pepper, pierced all over with a fork
4 cups hot cooked long-grain rice

Preparation

Combine first 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-loc plastic bags. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
Preheat broiler.
Remove chicken from bags, reserving marinade. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned.
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; saute 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Habanero pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Habanero pepper. Serve over rice.