Poulet Yassa

Ingredients

• Chicken thighs and legs — 2 to 3 pounds
• Onions, thinly sliced — 4 to 6
• Scotch bonnet or habanero chile peppers, whole — 1 to 3
• Lemons, juice only — 4 or 5, about 1 cup
• Dijon mustard (optional) — 2 or 3 tablespoons
• Salt and pepper — to season
• Oil — 1/4 cup

Method

1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together well, making sure the chicken pieces are well buried in the onions.
2. Refrigerate and marinate for at least 4 hours, or preferably overnight.
3. Remove the chicken pieces from the onions and marinade, reserving the marinade and onions.
4. Wipe the chicken pieces dry.
5. Add the oil to a large skillet or pot over medium-high heat and then brown the chicken pieces in the hot oil, turning once or twice, until well browned on both sides.
6. Remove from the skillet or pot and set aside.
7. Reduce the heat to medium.
8. Remove the onions from the marinade and add them to the pot.
9. Saute, stirring often, until they are well wilted and starting to brown, around 8 to 10 minutes.
10. Add the browned chicken pieces back to the skillet or pot and pour the remaining marinade over everything. You may need to add a cup or so of water to make sure everything is moist and the onions don’t burn.
11. Reduce heat to medium-low heat and simmer, covered loosely, until the chicken is cooked through and tender, about 30 to 40 minutes.
12. Adjust seasoning and serve with rice or couscous and wedges of lemon for squeezing.