Recipe: Senegalese Lemon Chicken

Ingredients:

6 cups sliced onion (two large onions)

2/3 cup fresh lemon juice

2 teaspoon salt

½ teaspoon black pepper

1 jalapeño pepper, seeded and minced

1 serrano pepper, seeded and minced

4 chicken breast halves (about 2 pounds), skinned

Cooking spray

1 ½ tablespoons peanut oil

2 cups thinly sliced carrot (about 4 carrots)

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

Directions:

1. Combine first onion, lemon juice, salt, pepper, jalapeño and serrano; 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.

Since we go carb free during the week we went with brown rice, which I generally hate.  But it actually works pretty well with this meal..  For a heartier meal, you can add chicken 4 chicken leg halves to the mix. 

Recipe inspiration found HERE.

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