Chicken marinated in lemon, mustard and a mountain of onions, seared, then simmered with the same onions cooked down sweet and jammy — a tangy Senegalese dish usually served over rice.
Marinate the chicken
Combine the chicken with the sliced onions, lemon juice, mustard, garlic, scotch bonnet pepper, bay leaves and salt in a large bowl.
Let it marinate
Cover and marinate in the refrigerator.
Sear the chicken
Lift the chicken out of the marinade, shaking off the onions, and sear it in the oil in a hot pot until browned on all sides.
15 minCaramelize the onions
Add the marinated onions to the pot and cook them slowly, stirring occasionally, until soft and deeply golden.
Simmer together
Return the chicken to the pot with the remaining marinade and the chicken stock, and simmer until the chicken is cooked through.
15 minServe
Serve the chicken and onions over steamed rice.
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