Senegalese Lemon Chicken Recipe

Name: Senegalese Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups sliced onion (about 3 pounds); 1/3 cup fresh lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 jalapeno pepper, seeded and minced; 4 chicken breast halves (about 2 pounds), skinned; 4 chicken leg quarters (about 2 pounds), skinned; Cooking spray; 1 1/2 tablespoons peanut oil; 2 cups thinly sliced carrot; 1 1/2 cups less-sodium, fat-free chicken broth; 1/2 cup pimiento-stuffed olives; 1/2 cup water; 1 tablespoon Dijon mustard; 1 Scotch bonnet pepper, pierced with a fork; 4 cups hot cooked long-grain rice

Servings: persons

6 cups sliced onion (about 3 pounds)
1/3 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeno pepper, seeded and minced
4 chicken breast halves (about 2 pounds), skinned
4 chicken leg quarters (about 2 pounds), skinned
Cooking spray
1 1/2 tablespoons peanut oil
2 cups thinly sliced carrot
1 1/2 cups less-sodium, fat-free chicken broth
1/2 cup pimiento-stuffed olives
1/2 cup water
1 tablespoon Dijon mustard
1 Scotch bonnet pepper, pierced with a fork
4 cups hot cooked long-grain rice

1
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.
2
Preheat broiler.
3
Remove chicken from bags, reserving marinade. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
4
Strain marinade through a colander over a bowl, reserving marinade and onion. Heat oil in a Dutch oven over medium-high heat. Add onion to pan; saute 5 minutes. Add reserved marinade; bring to a boil. Cook 1 minute; add chicken, carrot, broth, olives, water, mustard, and Scotch bonnet pepper. Bring to a boil; cover, reduce heat, and simmer 1 hour or until chicken is done. Discard Scotch bonnet. Serve over rice.

1394

kcal

Calories

Fat

197

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups sliced onion (about 3 pounds), 1/3 cup fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Senegalese Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Senegalese Lemon Chicken

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