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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From Cooking Light. I had to look up where Senegal is. It is in far western Africa. Ingredients:
6 cups onions, sliced |
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 (about 2 pounds) |
4 skinless chicken leg quarters (about 2 pounds) |
cooking spray |
1 1/2 tablespoons peanut oil |
2 cups carrots, thinly sliced |
1 1/2 cups chicken broth |
1/2 cup pimento stuffed olive |
1/2 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 5 ingredients; divide evenly between 2 (1-gallon) heavy-duty zip-top plastic bags.
2. Divide chicken evenly between bags; seal bags. Toss each bag well to coat. Refrigerate 3 hours, turning bags occasionally.
3. Preheat broiler.
4. Remove chicken from bags, reserving marinade.
5. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
6. Strain marinade through a colander over a bowl, reserving marinade and onion.
7. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 5 minutes.
8. Add reserved marinade; bring to a boil.
9. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper.
10. 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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