Yassa Ginaar — Senegalese Chicken with Mustard and Onions

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

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• 100 ml lemon juice — freshly squeezed

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• 3 tbsp Dijon mustard

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• 4 clove garlic cloves — minced

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• 4 piece onions — large, thinly sliced

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• 4 tbsp vegetable oil

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• 200 ml chicken stock

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• 2 piece bay leaves

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• 3 piece fresh thyme — sprigs

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• 1.5 tsp salt

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• 1 tsp black pepper

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Step by step

1. 1

   In a large bowl, combine the lemon juice, Dijon mustard, minced garlic, 1 teaspoon salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover and marinate in the fridge for at least 2 hours, or overnight if possible.

2. 2

   Heat 2 tablespoons of the oil in a large, heavy casserole or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the thighs in batches, about 4 minutes per side, until golden. Set aside.

3. 3

   Add the remaining 2 tablespoons oil to the pot. Add the sliced onions and cook over medium heat, stirring frequently, for 15– 20 minutes until deeply caramelised and golden brown.

4. 4

   Pour in the reserved marinade and the chicken stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme sprigs.

5. 5

   Return the chicken thighs to the pot, nestling them into the onions. Bring to a gentle simmer, then cover and cook for 35– 40 minutes, turning the chicken halfway through, until the meat is tender and cooked through.

6. 6

   Remove the lid, increase the heat slightly, and simmer for another 5 minutes to reduce the sauce until it coats the back of a spoon. Taste and adjust seasoning.

7. 7

   Discard the bay leaves and thyme sprigs. Serve the chicken hot with the onion sauce spooned over, accompanied by rice or couscous.