Recipe: Senegalese Chicken Yassa

Senegalese Chicken Yassa

1-1/2 fresh habanero or other hot chile, to taste
4 large onions, sliced thin
1/4 cup plus 1 Tbs peanut oil (I used olive oil)
1/4 cup fresh lemon juice
salt, black pepper to taste
1 chicken (2-1/2 to 3-1/2 lbs) cut into serving pieces
4 carrots, peeled, thinly sliced
3/4 cup pimiento-stuffed olives
1/2 cup water
2 Tbs Dijon mustard
white rice, cooked, for serving

Mince 1/2 habanero. Stir together minced habanero, onions, 1/4 cup oil, lemon juice, salt and pepper in large non-reactive bowl. Place chicken in marinade, tossing to coat. Marinate at least 2 hours in refrigerator.

Heat remaing oil in 3-quart dutch oven or large skillet. Remove chicken pieces from marinade, reserving marinade. Add chicken pieces to pot; brown on all sides. Remove and set aside. Remove onions from marinade and add to pot.

Cook until tender and translucent, about 6 minutes. Add
remaining marinade and heat through. Prick remaining habanero with fork.

Add it, the chicken pieces, carrots, olives, water and mustard to pot. Stir to mix well. Heat to boil, lower heat and simmer until chicken is cooked through, about 20 minutes. Serve over hot rice.