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YASSA Spicy Marinated Chicken In Onion Sauce (Senegal) Serves four 4 large onions, thinly sliced 1/2 cup fresh lime juice I teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (3-1/2 pound) chicken, cut into eight pieces 3 tablespoons olive oil I medium carrot, chopped I medium celery rib, chopped 4 garlic cloves, minced I fresh hot chile pepper, such as jalapeno, seeded and minced 1/2 cup chicken broth, homemade or canned Hot cooked rice or couscous In a large bowl, combine the onions, lime juice, salt, and pepper. Add the chicken and loss to carat well. Cover and refrigerate for at least three hours. Remove the chicken from the marinade
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