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)
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.