Senegalese Chicken Yassa By Panning The Globe

• 3 chicken leg quarters
• 3 chicken breast halves
• 5 onions
• 1 habanero or scotch bonnet pepper

Marinade

• ½ cups fresh lemon juice
• ¼ cups canola oil
• 2 tablespoons dijon mustard
• 4 medium garlic cloves, crushed
• ¹⁄₂ teaspoon salt

For Browning and Braising the Chicken

• Kosher salt
• Freshly ground black pepper
• 1 tablespoon cooking oil
• 1 ½ cup low-salt chicken broth
• Garnish 1 cup pitted green olives, sliced