Senegalese Chicken Yassa with Jammy Lemon Onions

Steps

1. In a large bowl, combine the chicken, onions, lemon juice, mustard, garlic, habanero, salt, pepper and 1 tbsp oil. Massage well, cover and refrigerate at least 1 hour or up to overnight.
2. Lift the chicken out of the marinade, scraping the onions back into the bowl, and pat the skin dry. Heat 1 tbsp oil in a Dutch oven over medium-high heat and sear the chicken skin-side down for 6–8 minutes, until deeply browned. Turn, sear 2 minutes, and transfer to a plate.
3. Pour off all but 2 tbsp fat. Use a slotted spoon to add the onions and habanero (reserve the liquid marinade). Add the bay leaves and cook over medium heat, stirring often, 20–25 minutes, until the onions are soft, jammy and golden.
4. Pour in the reserved marinade and the stock, scraping up the browned bits. Bring to a boil and boil 2 minutes so the marinade that touched raw chicken is fully cooked.
5. Nestle the chicken in, skin-side up, keeping the skin above the liquid. Cover, reduce to a low simmer and cook 30 minutes, until the thighs read 175°F near the bone.
6. Uncover, add the olives and simmer 5 minutes to thicken slightly. Taste and adjust with salt or a squeeze of lemon. Remove the habanero and bay leaves.
7. Serve over fluffy rice with plenty of onions and sauce on every plate.

Kitchen tip

Slice the onions pole-to-pole (root to tip) rather than across: they hold their shape and turn silky instead of mushy. If you have time, marinate overnight; the lemon softens the onions so they caramelize faster. A whole pierced habanero gives fragrance without much heat; mince half of it into the marinade if you like it fiery. Yassa is traditionally grilled before braising, so if your grill is going, char the chicken there instead of searing.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.