Chicken Yassa From Senegal

I got this recipe from Food and Drink 2011 and liked it quite a bit.  I think it would have been better with skinless chicken breast however.   If you like a hotter dish leave the seeds in the chilies.

MARINADE
1/2 cup lemon juice
2 tsp grated lemon rind
2 tbsp vegetable oil
2 tsp minced chili pepper, seeded if preferred
6 chicken legs with thighs
5 to 6 cups thinly sliced red onions
Salt and freshly ground pepper…I left out the salt

SAUCE
2 cups chicken stock
2 tbsp Dijon mustard
1 tsp chopped fresh red chili, seeded
1 1/2 cups thinly sliced carrots
1/2 cup sliced olives
2 tbsp vegetable oil

1. Combine lemon juice and rind, vegetable oil and minced chili.  Place chicken pieces and marinade in a bowl and cover with onions.  Toss the chicken with the onions.  Cover bowl and leave to marinate refrigerated for 4 hours or overnight.  **I just put them in a freezer bag and seal.
2. Preheat oven to 400F.
3. Remove chicken from marinade and pat dry.  Season chicken with salt and pepper.  Add marinade and onions into an ovenproof skillet on medium heat and cook, stirring occasionally for 7 to 20 minutes or until onions are soft and browned.  Add stock, Dijon and chili and stir until combined.  Stir in carrots and olives.  Bring to a boil, boil 1 minute and remove from heat.  Reserve.
4. Heat 2 tbsp oil in a nonstick skillet over medium high heat.  Working in batches, add chicken pieces and cook, turning once for 2 to 3 minutes per side or until lightly golden.  Remove chicken from pan and add, skin side up in the vegetable mixture.
5. Bake chicken for 25 to 30 minutes or until juices run clear.  Serve chicken with the sauce.