Chicken Yassa

Ingredients

• 8 bone-in chicken thighs
• 6 large onions, sliced thinly
• Juice of 4 lemons
• 3 tablespoons Dijon mustard
• 4 garlic cloves, minced
• 1 scotch bonnet, left whole
• 2 bay leaves
• 250ml chicken stock
• 4 tablespoons oil
• Salt and black pepper
• Rice, to serve

Before you cook

• Marinate the chicken and sliced onions together in the lemon juice, mustard, garlic, salt and pepper for at least 3 hours, ideally overnight.

Steps

1. Lift the chicken out of the marinade and scrape the onions off it, keeping everything.
2. Brown the chicken in the oil until well coloured on both sides, then set aside.
3. Tip the marinated onions into the pot and cook over medium heat for 20 minutes until soft and golden.
4. Add the rest of the marinade, the stock, bay leaves and the whole scotch bonnet.
5. Return the chicken, nestling it into the onions.
6. Cover and simmer for 30 minutes.
7. Uncover and cook for 15 minutes more so the sauce reduces and concentrates.
8. Remove the chilli before serving unless you want real heat.
9. Serve over rice with plenty of the onions.