Yassa Chicken

Source: Immaculate Bites: Yassa Chicken

What you'll need (Serves 6)

• 2 1/2 -3 pounds Chicken(thighs, legs or breast) , skin- on
• 1-2 lemon slices, divided
• 2 Large Onions Sliced (divided)
• 4 cloves garlic, minced (divided)
• 1-2 Bay leaves
• 1 tbsp or 2 cubes chicken bouillon
• 1/4 C Olive Oil
• 2 tbsp dijon/grain mustard
• 1 tsp cayenne pepper or 1 scotch bonnet pepper
• 1 C or more chicken stock
• A frying pan or grill surface, and a sauce pan to combine all ingredients in a later step

How to make it

1. Trim chicken of excess fat and pat dry with a cloth or paper napkin, season with salt and pepper.
2. Add half of the onions, 1 tsp of minced garlic, and the bouillon to the chicken, and let it marinate in the fridge for a minimum of 2 hours, it can also be left overnight which is the preferred time to allow maximum deliciousness.
3. Preheat your grilling/frying surface, grease or spray and add chicken. Grill each side for about 5 minutes or until browned. Remove, and set aside.
4. Heat up a medium sized sauce pan (you will be adding the chickent to this pan) on medium heat, add oil, the rest of the onions and garlic, bay leaves, mustard and the remains of the marinade left over from the chicken. Cook for about 5 minutes.
5. Add chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat evenly.
6. Add the chicken stock and cover and cook until the chicken is cooked through, approximately 18-20 minutes .
7. Adjust to taste, remove bay leaf and serve with remaining lemon slice.