Poulet Yassa

Combine lemon juice, half the sliced onions, minced garlic, one tablespoon of mustard, salt, and pepper in a large bowl, then add chicken pieces and toss to coat evenly before refrigerating for at least four hours or overnight.

Remove the chicken from the marinade, reserving the onions and liquid separately, then pat the chicken pieces dry with paper towels to ensure proper browning on the grill or in a skillet.

Grill or pan-sear the chicken pieces over high heat in one tablespoon of oil until charred and golden on both sides, about four minutes per side, then set aside without cooking through completely.

Heat two tablespoons of oil in a large Dutch oven over medium heat, add all the onions including the reserved marinated ones, and cook slowly for twenty-five to thirty minutes, stirring often, until deeply caramelized and golden.

Stir the remaining mustard, vinegar, reserved marinade liquid, bay leaves, and whole scotch bonnet peppers into the caramelized onions, then bring the mixture to a gentle simmer for five minutes to meld the flavors.

Nestle the charred chicken pieces into the onion sauce, add the green olives, cover the pot, and simmer on low heat for twenty to twenty-five minutes until the chicken is fully cooked and tender.

Remove the scotch bonnet peppers and bay leaves, adjust seasoning with salt and lemon juice if needed, then serve the chicken and onion sauce generously ladled over fluffy white rice.