Senegalese Lemon Chicken6 c sliced onion (about 3 lbs)1/3 c fresh lemon juice 1 tsp salt 1/2 tsp black pepper 1 jalapeno pepper, seeded, minced 4 chicken breast halves (about 2 lbs) 4 chicken leg quarters (about 2 lbs) Cooking Spray 1-1/2 Tbsp peanut oil 2 cups thinly sliced carrots 1-1/2 c less-sodium, fat free chicken broth 1/2 c pimiento stuffed olives 1/2 c water 1 Tbsp Dijon mustard 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. Preheat broiler. Remove chicken from bag, reserving marinade. Place chicken on broiler rack coated with cooking spray. Briol 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 pot over medium-high heat. Add onion to the pot and saute 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, and mustard. Bring to a boil; cover, reduce heat and simmer for 30 minutes. To Freeze: Freeze in a freezer safe container. To Reheat: Defrost. Simmer for 30 minutes or until chicken is done. Serve over rice. |