Yassa

Ingredients

• •8 chicken thighs
• •4 onions, sliced
• •1/2 cup lemon juice
• •2 tbsp Dijon mustard
• •1/4 cup vegetable oil (traditionally peanut oil)
• •4 cloves garlic, minced
• •1 tsp black pepper
• •1 bouillon cube
• •Salt, to taste
• •1 cup chicken stock
• •2 bay leaves
• •1-2 whole scotch bonnet peppers
• •Cooked rice, for serving

Steps

1. 1.Combine half the sliced onions with the lemon juice, mustard, oil, garlic, black pepper, and salt in a bowl, add the chicken, toss to coat, and marinate covered in the fridge for at least 2 hours, preferably overnight.
2. 2.Remove the chicken from the marinade, reserving the liquid and onions, and pat the chicken dry.
3. 3.Brown the chicken in a hot pan in batches, about 5 minutes per batch, then set aside.
4. 4.Add the remaining sliced onions to the same pot and cook until they start to soften, then scrape in the reserved marinade and onions and cook for about 5 minutes until hot.
5. 5.Cover and cook on medium-low for about 10 minutes more until the onions are soft and just starting to caramelize.
6. 6.Return the chicken to the pot along with the chicken stock, bay leaves, bouillon, and whole scotch bonnet peppers, cover, and simmer for 30-40 minutes until the chicken is tender and the sauce has thickened around a heap of soft, golden onions.