Ingredients
-
6
-
1/3
-
1
-
1/2
-
1
-
4
-
4
-
-
1 1/2
-
2
-
1 1/2
-
1/2
-
1/2
-
1
-
1
Directions
Senegalese Lemon Chicken, From Cooking Light ZWT3 I had to look up where Senegal is!! It is in far western Africa , From Cooking Light ZWT3 I had to look up where Senegal is!! It is in far western Africa
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Steps
|
1
Done
|
Combine First 5 Ingredients; Divide Evenly Between 2 (1-Gallon) Heavy-Duty Zip-Top Plastic Bags. |
|
2
Done
|
Divide Chicken Evenly Between Bags; Seal Bags. Toss Each Bag Well to Coat. Refrigerate 3 Hours, Turning Bags Occasionally. |
|
3
Done
|
Preheat Broiler. |
|
4
Done
|
Remove Chicken from Bags, Reserving Marinade. |
|
5
Done
|
Place Chicken on Broiler Rack Coated With Cooking Spray; Broil 6 Minutes on Each Side or Until Lightly Browned. |
|
6
Done
|
Strain Marinade Through a Colander Over a Bowl, Reserving Marinade and Onion. |
|
7
Done
|
Heat Oil in a Dutch Oven Over Medium-High Heat. Add Onion to Pan; Saut 5 Minutes. |
|
8
Done
|
Add Reserved Marinade; Bring to a Boil. |
|
9
Done
|
Cook 1 Minute; Add Chicken, Carrot, Broth, Olives, Water, Mustard, and Scotch Bonnet Pepper. |
|
10
Done
|
Bring to a Boil; Cover, Reduce Heat, and Simmer 1 Hour or Until Chicken Is Done. Discard Scotch Bonnet. Serve Over Rice. |
