Instructions: In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that 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 the slowly in the remaining 1 tablespoon 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 chile, the olives, carrots, mustard, and 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 cooked white rice.

This recipe yields 6 servings.

Comments: This variation on the classic yassa theme uses carrots and pimiento-stuffed olives to create a rich chicken stew. You can double this recipe because yassa is even better the next day. It also freezes well.

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