Yassa (Senegalese Lemon Chicken)

• 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

1. 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.
2. Preheat broiler.
3. 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.
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; 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.

onions, lemon juice, salt, black pepper, pepper, chicken, chicken, peanut oil, carrots, chicken broth, pimento stuffed olive, water, mustard, pepper, hot cooked

Taken from www.food.com/recipe/yassa-senegalese-lemon-chicken-343861 (may not work)