2 lemons

1 jumbo onion, thinly sliced

2 whole boneless, skinless chicken breasts,

or 6 thighs

2 habanero peppers*

1 tablespoon peanut or canola oil

2 carrots, peeled and thinly sliced

1/2 cup pimento-stuffed olives, sliced Yes, really!

2 tablespoons Dijon mustard

1/2 to 1 cup water, as needed

salt & pepper to taste

1 tablespoon cornstarch dissolved in 1 tablespoon cold water

First, slice up your onions by cutting in half (pole to pole) and then cutting into thin, half-moon slices.  Place in a non-reactive bowl with chicken, the juice of both lemons and the zest of one of the lemons, and one minced habanero pepper.  Stir well, cover, and marinate in the fridge for four hours or overnight.  From time to time, if convenient, stir or shake.

Separate onions, chicken, and drain the marinade, reserving it for later .  Don't worry about the specks of pepper - let them cling to the chicken or onions or marinade as they wish.  In a large pan, over high heat, heat up the oil and add the onions.  Sautee until they give up most of their liquid, and start to stick slightly to the pan, turning a translucent yellow-white.  Add a sprinkle of salt.  Add carrot slices and cook for a few minutes more, adding a little water if necessary to keep them from sticking to the pan.  Dice the marinated chicken meat into large bite-sized pieces. 

Add the chicken, olives, and reserved marinade and the half-cup of water all at once.  Reduce heat to a simmer, and add the Dijon, stirring well.  Add the remaining whole habanero pepper, pricking it carefully with a fork first.  Cover and simmer on medium-low heat for 30 minutes or until the carrots are tender and chicken is cooked through - stir periodically to keep it from sticking if necessary.  Taste the lemony sauce and adjust the salt.  Add black pepper to taste.  Stir the cornstarch/water mixture into the bubbling pan, and stir throughout until the mixture comes back to a boil and thickens slightly - anywhere from a few seconds to a minute or two.  If your stew is looking a little dry, add a little more water.

Remove and discard the whole habanero, unless you're accustomed to blast-furnace heat or have something macho to prove.

Serve over steamed rice or couscous. 

*Habanero burn is even less fun than it sounds.  Use gloves when mincing the pepper or handling the pieces.  Otherwise, even after you wash your hands, the merest touch to your eyes or other sensitive areas will be seriously painful.