Chicken Yassa

Yassa

Ingredients10

• chicken, cut into pieces1.2 kg
• yellow onions, thinly sliced800 g
• lemon juice100 ml
• Dijon mustard2 tbsp
• garlic, minced4 cloves
• vegetable oil60 ml
• Scotch bonnet chili, seeded and minced1
• bay leaves2
• salt1 tsp
• black pepper1 tsp

Method

1. Mix the onions, lemon juice, mustard, garlic, chili, salt, and pepper. Coat the chicken and marinate for at least 1 hour.
2. Lift out the chicken and pat it dry, reserving the onion marinade.
3. Heat the oil in a wide pot and brown the chicken on all sides, then set it aside.
4. Add the reserved onions and marinade to the pot and cook until the onions are soft and lightly golden.
5. Return the chicken and bay leaves to the pot, add a splash of water if needed, and simmer covered until the chicken is cooked through and the sauce is thick.
6. Taste and adjust the seasoning, then serve hot with rice.