Yassa Chicken — The Senegalese Onion Marinade

Préparation

1. 1

   Prepare the marinade: mix the juice of the lemons, mustard, crushed garlic, salt, pepper and 2 tbsp of oil. Thinly slice the onions into half-moons.

2. 2

   Put the chicken pieces and onions in a large bowl. Pour over the marinade, mix well to coat. Cover and marinate for at least 2 hours (ideally overnight in the fridge).

3. 3

   Drain the chicken (keep the marinade) and brown it on a grill or in a pan with 2 tbsp of oil, 3-4 minutes on each side. Set aside.

4. 4

   In the same pan, fry the marinated onions over high heat for 5 minutes, then reduce to medium heat. Add the remaining marinade and the bay leaf.

5. 5

   Return the chicken to the pan. Cover and simmer for 40 minutes over low heat, turning halfway through. The sauce should reduce and thicken.

6. 6

   Taste and adjust the seasoning. Serve over white rice with the sauce generously poured on top.