Senegalese Lemon Chicken

This chicken stew, which in Senegal is called yassa, is the first West African dish that I tried on the continent. Now this is my dish for good luck.
Combine the first 5 ingredients; spread evenly over 2 (1 gallon each) heavy-duty zippered plastic bags. Spread the chicken evenly over the bags; seal the bags. Mix each sachet well to coat. Refrigerate for 3 hours, turning the bags over occasionally.Preheat the broiler.Remove the chicken from the bags, reserving the marinade. Place the chicken on a broiler rack greased with cooking spray; bake for 6 minutes on each side or until lightly browned.Strain the marinade through a colander over a bowl, reserving the marinade and onion. Heat the oil in a roasting pan over medium-high heat. Add the onion to the skillet; saute for 5 minutes. Add remaining marinade; bring to a boil. Cook for 1 minute; add the chicken, carrots, stock, olives, water, mustard, and Scotch pepper. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until chicken is tender. Discard the Scottish crust. Serve with rice.