Senegalese Chicken Yassa

Instructions

1. Prepare the marinade
   In a large bowl, combine the lemon juice, Dijon mustard, vegetable oil, minced garlic, grated ginger, crumbled bouillon cube, black pepper, and salt. Mix well to form a smooth marinade.
2. Marinate the chicken
   Add the chicken thighs to the marinade, turning to coat evenly. Add the sliced onions, bay leaves, and optional Scotch bonnet pepper. Cover and refrigerate for at least 4 hours, preferably overnight, stirring occasionally.
3. Separate and cook the chicken
   Remove the chicken from the marinade, reserving the marinade and onions separately. Heat the peanut or olive oil in a large skillet over medium-high heat. Brown the chicken pieces on both sides, about 5 minutes per side. Transfer to a plate.
4. Cook the onions
   In the same skillet, add the reserved onions (not the liquid marinade yet). Cook over medium heat, stirring frequently, until they begin to caramelize and turn golden brown, about 15-20 minutes. The onions should be soft and slightly sweet.
5. Combine and simmer
   Pour the reserved marinade and chicken broth into the skillet with the onions. Bring to a simmer, then return the chicken pieces to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 30-35 minutes, until the chicken is fully cooked and tender.
6. Reduce the sauce
   If the sauce seems too thin, remove the chicken to a serving platter and increase the heat to medium-high. Let the sauce simmer uncovered for 5-10 minutes until it reaches your desired consistency. Remove the bay leaves.
7. Serve
   Pour the onion sauce over the chicken and serve hot. Traditionally, Chicken Yassa is served with white rice, but it also goes well with couscous or crusty bread to soak up the delicious sauce.