Poulet Yassa

Ingredients

• 1 whole chicken, cut into pieces
• 4 large onions, thinly sliced
• 4 lemons, juiced
• 3 tbsp Dijon mustard
• 4 cloves garlic, minced
• 2 scotch bonnet chilies
• 3 tbsp vegetable oil
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. 1Combine the lemon juice, mustard, garlic, and half the sliced onions into a marinade.
2. 2Marinate the chicken pieces in this mixture for at least 2 hours, or overnight in the refrigerator.
3. 3Remove the chicken, reserving the marinade, and pat dry; sear the chicken in hot oil until browned on all sides.
4. 4Remove the chicken and, in the same pan, cook the remaining onions slowly until deeply caramelized and golden.
5. 5Return the chicken to the pan along with the reserved marinade, bay leaves and whole chilies.
6. 6Add a little water, cover, and simmer for 30-35 minutes until the chicken is tender and the sauce has reduced.
7. 7Season with salt and pepper and serve with steamed rice.

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