← Nouns Cooking · West & East African

Ingredients

• 8 bone-in chicken thighs
• 4 large onions (about 1 kg), thinly sliced
• 3 Lemon, juiced (about 125 ml)
• 2 tbsp Dijon mustard
• 4 cloves Garlic, minced
• 1 Scotch bonnet chilli, finely chopped, or left whole for less heat
• 2 tbsp Cider vinegar (optional)
• 4 tbsp peanut or vegetable oil, divided
• 1½ tsp Salt
• 1 tsp Black pepper
• 2 Bay leaves
• 250 ml chicken stock
• 100 g green olives (optional)

Method

1. Wearing gloves for the chilli, mix the lemon juice, mustard, garlic, scotch bonnet, vinegar (if using), 2 tbsp oil, salt and pepper in a large bowl. Add the chicken and onions and toss well. Cover and refrigerate for at least 4 hours, or overnight.
2. Lift the chicken out of the marinade and pat it dry. Heat 2 tbsp oil in a large heavy pan over medium-high heat and brown the chicken skin-side down for 6–8 min until golden, then turn for 2 min. Set aside. (You can also grill it.)
3. Scoop the onions out of the marinade (keep the liquid) and add them to the pan. Cook over medium heat for 20–25 min, stirring often, until very soft and golden.
4. Pour in the reserved marinade and the stock, add the bay leaves and bring to a simmer.
5. Return the chicken, cover and simmer gently for 25–30 min, until tender and it reaches 75°C (165°F) at the bone. Add the olives for the last 5 min, if using.
6. Taste the sauce: it should be tangy and savoury. Add more lemon or salt if needed and serve over white rice.

Tips

• Slice the onions thin and take your time softening them: they become the sauce.
• Check that your mustard and stock cubes are gluten-free if you need them to be.

Sources

Written in our own words after cross-checking these recipes:

Low Carb Africa Chef Lola's Kitchen 196 flavors