Foryoueats: Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)

Name: Foryoueats: Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)
Total time: 120 min
Ingredients: For Marinating the Chicken:; 2 pounds (900g) bone-in, skin-on chicken legs; ½ cup (120ml) fresh lemon juice, from about 2 large lemons; ½ small (6-ounce; 170g) yellow onion, diced; 1 tablespoon (15ml) fresh lime juice, from about 1 lime; 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil; 1 Scotch bonnet or habanero pepper, stemmed and finely chopped; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; For the Yassa:; 3 medium (8-ounce; 225g) yellow onions, thinly sliced; 3 medium cloves garlic (15g), minced; 1 teaspoon (5ml) Dijon mustard (optional); 3 cups (710ml) homemade chicken stock or store-bought low-sodium broth; 1 whole Scotch bonnet or habanero pepper, pierced with a fork; 1 bay leaf; Kosher salt and freshly ground black pepper; Cooked long- or medium-grain rice, couscous, or fonio, for serving; Lime or lemon wedges, for serving

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This Senegalese recipe for Chicken Yassa features bone-in, skin-on chicken legs marinated in a zesty mixture of lemon juice, onion, lime juice, oil, and hot pepper. The chicken is braised with...

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Ingredients

For Marinating the Chicken:
2 pounds (900g) bone-in, skin-on chicken legs
½ cup (120ml) fresh lemon juice, from about 2 large lemons
½ small (6-ounce; 170g) yellow onion, diced
1 tablespoon (15ml) fresh lime juice, from about 1 lime
1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil
1 Scotch bonnet or habanero pepper, stemmed and finely chopped
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
For the Yassa:
3 medium (8-ounce; 225g) yellow onions, thinly sliced
3 medium cloves garlic (15g), minced
1 teaspoon (5ml) Dijon mustard (optional)
3 cups (710ml) homemade chicken stock or store-bought low-sodium broth
1 whole Scotch bonnet or habanero pepper, pierced with a fork
1 bay leaf
Kosher salt and freshly ground black pepper
Cooked long- or medium-grain rice, couscous, or fonio, for serving
Lime or lemon wedges, for serving