West African Chicken Yassa (Peanut-Free)

Ingredients

• 8 pieces Chicken thighs
• 3 large Onions
• 1/2 cup Lemon juice
• 2 tablespoons Dijon mustard
• 4 cloves Garlic
• 3 tablespoons Vegetable oil
• 1 cube Chicken bouillon
• 1 teaspoon Thyme
• 1 Bay leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a large bowl, combine the 3 large onions, sliced thinly, the 1/2 cup lemon juice, the 2 tablespoons Dijon mustard, the 4 cloves garlic, minced, the 1 teaspoon thyme, the 1 bay leaf, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper. Mix everything together thoroughly.
2. 2Add the 8 pieces chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure each one is completely covered in the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to overnight in the refrigerator.
3. 3Place a large skillet over medium-high heat and add the 3 tablespoons vegetable oil. Heat the oil until it shimmers, which should take about 1-2 minutes.
4. 4Take the 8 pieces chicken thighs out of the marinade, letting any excess drip back into the bowl. Carefully place the chicken pieces into the hot skillet. Sear the chicken for 3-4 minutes on each side, until it is golden brown. Once browned, remove the chicken from the skillet and set it aside on a plate.
5. 5Pour the remaining marinade from the bowl into the hot skillet. Cook this mixture, stirring occasionally, for about 10 minutes, or until the onions have softened and the sauce has thickened slightly. You will notice the sauce becoming less watery.
6. 6Return the 8 pieces chicken thighs to the skillet, nestling them into the softened onion and sauce mixture. Take the 1 cube chicken bouillon and crumble it evenly over the chicken and sauce.
7. 7Cover the skillet with a lid. Reduce the heat to medium-low and let the chicken simmer for 20-25 minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
8. 8Serve the chicken hot.

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