Senegalese Yassa Chicken with Lemon-Mustard Onions

What you need

• 1 whole chicken, about 1.5 kg (3 lb), cut into 8 pieces
• 1 kg (2 lb) onions, about 5, halved and thinly sliced
• 120 ml (1/2 cup) lemon juice, freshly squeezed
• 90 ml (6 tbsp) vegetable oil, divided
• 2 tbsp Dijon mustard
• 4 cloves garlic, crushed
• 1 scotch bonnet pepper, or habanero
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 360 ml (1 1/2 cups) chicken stock, low-salt
• 120 g (1 cup) green olives, pitted and sliced
• cooked white rice, for serving

Method

Restated from the original video

1. 1

   Put the chicken and the sliced onions in a large glass or ceramic bowl.

2. 2

   Whisk the lemon juice, 60 ml (1/4 cup) of the oil, the mustard, garlic and salt in a small bowl. Pour it over the chicken and toss well.

3. 3

   Make a few small cuts in the scotch bonnet with the tip of a knife and tuck it into the bowl.

4. 4

   Cover and refrigerate for at least 3 hours, ideally overnight.

5. 5

   Heat the oven to 175 °C (350 °F).

6. 6

   Lift the chicken out of the bowl, letting the onions fall back, and season both sides with the black pepper.

7. 7

   Heat the remaining oil in a large heavy ovenproof pot over medium-high heat. Brown the chicken in batches, about 5 min per batch, until golden on both sides. Set it aside on a plate and spoon off all but about 1 tbsp of fat.

8. 8

   Take out the scotch bonnet and keep it. Scrape the onions and every drop of marinade into the pot and cook, stirring, for 5 min.

9. 9

   Cover, turn the heat to medium-low and cook, stirring now and then, until the onions are soft and starting to colour, about 10 min.

10. 10

    Push the onions to the sides, lay the chicken on the bottom of the pot and pile the onions back over it. Set the scotch bonnet on top.

11. 11

    Pour in the stock and bring it to a simmer over medium-high heat.

12. 12

    Cover and braise in the oven until the chicken is tender and reads 74 °C (165 °F) at the thickest part, about 1 hr 20 min.

13. 13

    Stir the olives into the onion sauce and taste for salt. Remove the scotch bonnet unless you want more heat.

14. 14

    Serve the chicken and onions spooned over the rice.

Imported from panningtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.