West African Chicken Stew

1/3 cup lemon juice
6 cups slice onion (about 5 large onions)
1/2 tsp white pepper (black is OK)
1 tsp salt
1 jalapeno pepper, seeded, deveined and halved
2 lbs skinned chicken thighs, fat removed
2 lbs skinned chicken breasts, fat removed
1 1/2 Tbsp peanut oil
Pam (or other brand) cooking spray
2 c thinly sliced carrots
1 1/2 c fat-free, low-sodium chicken broth
1/2 c green olives (Spanish style stuffed w/pimientos)
1/2 c water
1 Tbsp Dijon mustard
1 1/2 tsp cayenne pepper
4 cups cook long-grain white rice, or brown, or wild rice
2 fresh lemons, sliced
1/4 c dry-roasted peanuts, lightly crushed

Combine the 1st 5 ingredients, then divide among 2 zip-loc bags. Put equal amounts of chicken in each bag, seal, toss well, and refrigerate for 3 hours, turning now & again.

Preheat oven broiler. Spray broiler cooking rack with cooking spray.

Remove chicken from bags, set marinade aside. Broil chicken about 6 minutes on each side until lightly browned all around.

Strain the marinade through a seive or colander over a bowl, keep the marinade and the onion. Over medium-high heat, place peanut oil in Dutch oven until hot. Add onion to pan and saute for 5 minutes. Add the reserved marinade and bring to a boil for 1 minute, add remaining ingredients and browned chicken.

Cover, reduce heat, and simmer until chicken is cooked, about 1 hour depending on thickness of your chicken pieces. Serve over rice. Add a slice of lemon and a sprinkle of crushed peanuts across top to add extra pizzaz to your dish!


Makes 8 servings (so about 4 oz of chicken, 2/3 cup of juices & veggies and 1/2 cup of rice.)

You may replace the cayenne pepper with a habanero or Scotch bonnet pepper-pierced several times with a fork, to be removed before serving, if you want it spicier.

Number of Servings: 8

Recipe submitted by SparkPeople user TRAINOF4.