Senegalese Lemon Chicken

Ingredients

• 0.5 teaspoon pepper black
• 2 cups carrots thinly sliced
• 2 pounds chicken breast halves 
• 2 pounds chicken leg quarters 
• 4 cups rice long-grain hot cooked
• 1 tablespoon dijon mustard 
• 1  jalapeno minced seeded
• 0.3 cup juice of lemon fresh
• 1.5 cups less-sodium fat-free
• 3 pounds onion sliced
• 1.5 tablespoons vegetable oil; peanut oil preferred 
• 0.5 cup pimiento-stuffed olives 
• 1 teaspoon salt 
• 1  scotch bonnet pepper with a fork
• 0.5 cup water 

Equipment

• bowl
• frying pan
• broiler
• ziploc bags
• dutch oven
• colander

Directions

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.
4. Place chicken on broiler rack coated with cooking spray; broil 6 minutes on each side or until lightly browned.
5. Strain marinade through a colander over a bowl, reserving marinade and onion.
6. Heat oil in a Dutch oven over medium-high heat.
7. Add onion to pan; saut 5 minutes.
8. 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.
9. Serve over rice.