A Taste of Senegal Classic Chicken Yassa with Onion and Garlic

In a large, non-reactive bowl, combine the chicken thighs, sliced onions, minced garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper. Add the whole Scotch bonnet if using. Mix everything thoroughly, ensuring the chicken and onions are well coated. Cover and refrigerate to marinate for at least 4 hours, or preferably overnight.

Remove the chicken pieces from the marinade, scraping off most of the onions and setting the chicken aside. Keep the onion and liquid marinade reserved. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs in batches on both sides, about 4-5 minutes per side. Transfer the browned chicken to a plate.

Reduce the heat to medium, and add all the reserved onions and marinade to the pot. Cook, stirring often, for 15-20 minutes, until the onions are soft, sweet, and deeply caramelised. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.

Return the browned chicken to the pot, nestling the pieces into the caramelised onions. Add the olives, if using. Bring to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender. Garnish with fresh parsley and serve hot with rice or couscous.