1/4 cup fresh lemon juice
4 large onions, thinly sliced
Salt and freshly ground black pepper, to t 1/8 teaspoon minced fresh Habanero or other hot chile,
1/4 cup plus 1 tablespoon peanut oil
One chicken (2 1/2 to 3 1/2 pounds) cut into serving pieces 1 Habanero or other hot chile, pricked with
1/2 cup pimiento-stuffed olives
4 carrots, scraped and thinly sliced
1 tablespoon Dijon-style mustard
1/2 cup water
In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that 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 tablespoon 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 chile, olives, carrots, mustard, and 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.