Chicken yassa

Ingredients

Quantities for 4 servings.

• 1.4 kg Chicken, in pieces
• 1.5 kg Onions, thinly sliced
• 5 piece Lemons
• 3 tbsp Dijon mustard
• 6 clove Garlic
• 1 piece Scotch bonnet chilli
• 2 piece Bay leaves
• 80 ml Vegetable oil
• 300 ml Chicken stock
• 400 g Rice, to serve
• to taste Salt and pepper

Method

1. Mix the lemon juice, mustard, garlic, salt and pepper, pour it over the chicken and onions and chill for at least four hours.
2. Lift out the chicken, pat it dry and brown it in oil on all sides.
3. In the same pan cook the onion from the marinade over medium heat for twenty-five minutes, until golden and soft.
4. Pour in the remaining marinade and the stock and add the bay leaves and the whole chilli.
5. Return the chicken, cover and stew thirty minutes on a low heat.
6. Uncover and reduce the sauce ten minutes more until thick. Remove the chilli.
7. Serve with boiled rice, the onions piled over the chicken.