Senegal Lemon Onion Chicken Yassa

Ingredients

• 4 large (about 2 lb) bone-in, skin-on chicken thighs
• 3 large onions, thinly sliced
• 1/3 cup lemon juice
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 1 cup low-sodium chicken broth
• 1 bay leaf

Step-by-step instructions

1. Combine chicken, onions, lemon juice, mustard, garlic, salt, and pepper in a covered bowl. Refrigerate for 1 hour.
2. Lift chicken out, reserving onions and all marinade. Pat chicken dry with paper towels. Heat oil in a deep skillet over medium-high heat and brown chicken for 4 minutes per side; transfer to a plate.
3. Add reserved onions and marinade to the skillet. Cook over medium heat for 15 minutes, stirring frequently, until onions soften.
4. Add broth, bay leaf, chicken, and collected juices. Cover and simmer gently for 25 to 27 minutes, until chicken reaches 165°F (74°C) away from the bone.
5. Discard bay leaf and rest for 5 minutes before serving.

Ingredient substitutions

• Use yellow or white onions in the same quantity.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat chicken and sauce to 165°F (74°C).

What to serve with it

Serve over steamed rice with lightly dressed cucumber.