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Senegalese Lemon Chicken

  • 8servings
  • 422calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cups sliced onion (about 3 pounds)

  2. 1/3 cup fresh lemon juice

  3. 1 teaspoon salt

  4. 1/2 teaspoon black pepper

  5. 1 jalapeño pepper, seeded and minced

  6. 4 chicken breast halves (about 2 pounds), skinned

  7. 4 chicken leg quarters (about 2 pounds), skinned

  8. Cooking spray

  9. 1 1/2 tablespoons peanut oil

  10. 2 cups thinly sliced carrot

  11. 1 1/2 cups less-sodium, fat-free chicken broth

  12. 1/2 cup pimiento-stuffed olives

  13. 1/2 cup water

  14. 1 tablespoon Dijon mustard

  15. 1 Scotch bonnet pepper, pierced with a fork

  16. 4 cups hot cooked long-grain rice

Instructions Jump to Ingredients ↑

  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.

  2. Preheat broiler.

  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.

  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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