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Senegalese Chicken Yassa

1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt, to taste
fresh ground black pepper, to taste
1/8 teaspoon fresh habanero or other hot chile, minced
1/4 cup peanut oil
1 tablespoon peanut oil
1 chicken, cut in pieces
1 habanero or other hot chile, pierced with a fork
1/2 cup pimiento-stuffed olives
4 carrots, thinly sliced
1 tablespoon Dijon mustard
1/2 cup water

In a large nonreactive bowl, prepare a marinade with the lemon
juice, onions, salt, pepper, the 1/8 teaspoon minced chili and
1/4 cup of the peanut oil. Place the chicken pieces in the marinade,
making sure they are all well covered, and allow them to marinate
for at least 2 hours in the refrigerator.

Preheat the broiler. Remove the chicken pieces, reserving the
marinade, and place them in a shallow roasting pan. Broil them
until they are lightly browned on both sides. Remove the onions
from the marinade. Cook them slowly in the remaining 1 tables poon
oil in a flameproof 3-quart casserole or dutch oven until tender
and translucent. Add the remaining marinade and heat through.

When the liquid is thoroughly heated, add the broiled chicken
pieces, the pricked chili, the olives, carrots, mustard and 1/2
cup water. Stir to mix well, then bring the yassa slowly to a boil.
Lower the heat and simmer for about 20 minutes, or until the chicken
is cooked through. Serve hot over white rice.


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