Poulet Yassa (Senegalese Lemon-Mustard Chicken)

Ingredients

• 8 bone-in, skin-on chicken thighs and drumsticks (about 3 lb / 1.4 kg)
• 6 large yellow onions, halved and thinly sliced
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 tablespoons Dijon mustard
• 4 garlic cloves, minced
• 1/4 cup vegetable oil, divided
• 1 whole Scotch bonnet or habanero chile, pierced once
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup water
• Steamed white rice, for serving

Before you cook

• Slice the 6 onions in half and then into thin half-moons.
• Juice the lemons to get about 1/2 cup of lemon juice.
• Mince the garlic cloves.
• Whisk the lemon juice, Dijon mustard, minced garlic, 2 tablespoons of the oil, salt, and black pepper together in a large bowl to make the marinade.
• Add the chicken pieces and sliced onions to the marinade and toss until every piece is coated.
• Cover the bowl and marinate in the refrigerator for at least 4 hours, or overnight.

Steps

1. Lift the chicken pieces out of the bowl onto a plate, keeping the onions and marinade liquid behind in the bowl.
2. Pat the chicken pieces dry with paper towels.
3. Heat the remaining 2 tablespoons of oil in a large heavy pot over medium-high heat.
4. Brown the chicken pieces in batches, about 3 minutes per side, then transfer them to a plate.
5. Add the marinated onions to the same pot.
6. Cover the pot and cook the onions over medium heat for 10 minutes, stirring occasionally.
7. Uncover the pot and continue cooking the onions for 15 to 20 minutes, stirring often, until they turn deep golden and soft.
8. Return the browned chicken to the pot, nestling it into the onions.
9. Pour in the reserved marinade liquid.
10. Add the whole chile and the bay leaves to the pot.
11. Pour in the 1/2 cup of water.
12. Bring the pot to a simmer.
13. Cover and simmer over low heat for 35 minutes, turning the chicken once halfway through.
14. Uncover and simmer for 5 more minutes to let the sauce thicken slightly.
15. Remove and discard the chile and bay leaves.
16. Taste the sauce and adjust the salt.
17. Spoon the chicken and caramelized onions over steamed white rice to serve.