Yassa Poulet (Chicken Yassa)

Ingredients

• 2 lbs Chicken Thighs (boneless, skinless)
• 3 large Onions
• 1/2 cup Lemon Juice
• 2 tbsp Dijon Mustard
• 4 cloves Garlic
• 3 tbsp Vegetable Oil
• 1/2 cup Chicken Broth
• 1 tsp Thyme
• 1 leaf Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups White Rice

Instructions

1. 1Mince the 4 cloves of garlic. In a large bowl, whisk together the 1/2 cup lemon juice, 2 tablespoons Dijon mustard, the minced 4 cloves garlic, 1 teaspoon thyme, 1 leaf bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
2. 2Thinly slice the 3 large onions and add them to the bowl with the marinade. Add the 2 lbs boneless, skinless chicken thighs to the bowl. Use your hands to ensure all the chicken pieces are completely coated with the marinade and onions. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3While the chicken marinates, cook the 2 cups of white rice. Heat the 3 tablespoons vegetable oil in a large skillet over medium-high heat (375-400°F / 190-205°C) for 3-4 minutes, until it shimmers.
4. 4Remove the 2 lbs chicken thighs from the marinade, letting any excess drip off, but reserve all the marinade and sliced 3 large onions in the bowl. Place the chicken in the hot skillet in a single layer. Sear the chicken for 3-4 minutes per side, until golden brown on both sides.
5. 5Pour the reserved marinade and sliced 3 large onions from the bowl into the skillet with the chicken. Add the 1/2 cup chicken broth. Bring the liquid to a simmer over medium-high heat (about 212°F / 100°C), then reduce the heat to low (170-200°F / 77-93°C). Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C); the onions should be very soft and translucent.
6. 6Serve the cooked 2 lbs chicken thighs over the prepared 2 cups white rice. Spoon the cooked onions and sauce from the skillet over the chicken and rice.

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