Yassa Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• 4 LARGE onions, sliced thin — yes, four; they become the sauce
• Juice of 3 lemons
• 3 tbsp dijon or yellow mustard
• 4 cloves garlic, minced
• 1 scotch bonnet or habanero, left whole
• 3 tbsp neutral oil
• 1 bay leaf
• Steamed rice, to serve

Method

1. Marinate the Chicken Thighs in half the lemon juice, the mustard, garlic, 1 teaspoon salt, and a quarter of the onions for at least 20 minutes (overnight is the Dakar way).
2. Sear the Chicken Thighs (marinade shaken off and reserved) in the oil until deeply browned on both sides. Set aside.
3. Now the heart of yassa: add ALL the onions to the pot with a pinch of salt and cook low and patient, stirring occasionally, 15 minutes, until soft, sweet, and pale gold — melted, not fried.
4. Return the Chicken Thighs with the reserved marinade, remaining lemon juice, bay leaf, whole chili, and a splash of water. Simmer covered 15 minutes until cooked through (165°F for chicken) and the onions have become a silky, tangy gravy.
5. Fish out the whole chili before serving (it seasoned without detonating — pierce it only if your table demands fire). Serve over rice with sauce in abundance.