Chicken Yassa

Instructions

1. Prepare the marinade
   In a large bowl, combine the lemon juice, Dijon mustard, 2 tablespoons of oil, minced garlic, chopped hot pepper (if using), and bay leaves. Add salt and black pepper. Mix well to combine all ingredients into a smooth marinade.
2. Marinate the chicken
   Add the chicken pieces and 3/4 of the sliced onions to the marinade. Mix well to ensure everything is coated. Cover and refrigerate for at least 2 hours, preferably overnight, stirring occasionally to ensure even marination.
3. Cook the chicken
   Remove the chicken pieces from the marinade, reserving the marinade and onions. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and brown on all sides, about 3-4 minutes per side. Remove the chicken and set aside.
4. Caramelize the onions
   In the same skillet, add the marinated onions (drained from the marinade) and the remaining fresh sliced onions. Cook over medium heat, stirring frequently, until the onions are soft and golden brown, about 15 minutes. This caramelization process is crucial for the dish's signature flavor.
5. Combine and simmer
   Return the browned chicken to the skillet with the caramelized onions. Pour in the reserved marinade, add the chicken bouillon powder, and green olives if using. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, or until the chicken is very tender and cooked through.
6. Prepare for serving
   Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. If the sauce seems too thin, you can increase the heat and simmer uncovered for a few minutes to reduce and thicken it slightly.