Serving Size: 6

　　1/4 cup fresh lemon juice

　　4 large onions -- thinly sliced

　　Salt and freshly ground black pepper -- to taste

　　1/8 teaspoon fresh habanero* -- minced plus 1 habanero* pricked with a fork

　　1/4 cup plus 1 tablespoon peanut oil

　　1chicken (2 1/2-3 1/2 lbs) -- cut in serving pieces

　　1/2 cup pimiento-stuffed olives

　　4 carrots, scraped and -- thinly sliced

　　1tablespoon Dijon-style mustard

　　*or other hot chile pepper, to taste

　　In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure 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 tables poon 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 chili, the olives, carrots, mustard and 1/2 cup 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.