Chicken Yassa

Method

1. Slice the onions into thin half-moons, about 3 mm. Cut large chicken pieces in two or three and make 2 or 3 shallow cuts in each so the marinade gets in. In a large bowl mix the lemon juice, mustard, grated garlic, salt, pepper and a little of the oil, then add the chicken and onions and massage everything together well. Cover and refrigerate for at least 2 h, ideally overnight. Wash your hands and board straight after handling raw chicken.

   Add in this stepBone-in chicken thighs and drumsticks 700 gOnions, in 3 mm half-moons 500 gFresh lemon juice 80 mlDijon mustard 2 tbspGarlic cloves, grated 3Salt 1 tspCoarsely ground black pepper ¾ tspVegetable oil ¾ tbsp

2. Lift the chicken out, shake off the onions and pat it dry with kitchen paper; keep the onions and the marinade juices. Heat the rest of the oil in a heavy 24 cm pot on medium-high heat and brown the chicken skin side down first, turning once, for 8 min in total, until deep golden. For 3 or 4 servings brown it in two batches so the pot isn't crowded. It only needs colour here; it cooks through later. Set it aside on a plate.

   Add in this stepVegetable oil 2¼ tbsp

   medium-high heat

3. Turn the heat down to medium heat and add the onions from the marinade to the same pot (keep the liquid). Cook for 15 min, stirring and scraping up the brown bits from the bottom, until the onions are soft, greatly reduced and lightly golden. If they start to catch, add a spoonful of water.

   medium heat

4. Pour in the reserved marinade and the water, crumble in the stock cube, and add the bay leaf and the whole chilli, pierced once with a knife tip. Return the chicken, bring to the boil on high heat, then cover, turn down to low heat and simmer for 30 min, turning the chicken halfway.

   Add in this stepWater 150 mlChicken stock cube 1Bay leaf 1Scotch bonnet chilli, whole (or habanero) 1

   high heat→low heat

5. Meanwhile, cook the rice. Rinse it in a sieve until the water runs almost clear. Bring the rice water to the boil in a 16 cm pot on high heat, add the rice, cover, turn down to low heat and cook for 15 min. Turn off the heat, leave it covered for 5 minutes, then fluff it with a fork.

   Add in this stepLong-grain rice 160 gWater for the rice 320 ml

   high heat→low heat

6. Uncover the stew, add the olives and simmer on medium heat for 5 min, until the sauce is thick and clings to the onions. The chicken is done when the juices near the bone run clear (75 °C on a thermometer) and the meat comes away from the bone easily. Taste: it should be tangy, savoury and peppery, so adjust with salt or a little more lemon. Remove the chilli and bay leaf.

   Add in this stepPitted green olives 40 g

   medium heat

7. Spoon the rice onto plates and top with the chicken and plenty of onion sauce.