Senegalese Chicken Yassa with Caramelized Onions

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 3 large yellow onions, thinly sliced
• 1/3 cup lemon juice
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1/2 tsp cayenne
• 2 tbsp vegetable oil
• 1 cup low-sodium chicken broth
• 1 bay leaf
• Cooked rice, for serving
• 2 tbsp chopped parsley
• Kosher salt and black pepper

Steps

1. Marinate chicken with half the onions, lemon juice, mustard, garlic, cayenne, salt and pepper for 15 minutes.
2. Remove chicken, pat dry and brown it in 1 tablespoon oil; transfer to a plate.
3. Cook all onions in remaining oil until deeply soft and golden, about 15 minutes.
4. Add marinade, broth and bay leaf, return chicken and simmer until it reaches 165°F, about 20 minutes.
5. Adjust salt and lemon, finish with parsley and serve with rice.

Allergen note: Contains mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.