Poulet Yassa

Ingredients

• 4 pcs Chicken Thighs
• 4 pcs Onion
• 2.5 pcs Lemon
• 4 pcs Garlic
• 1 pcs Scotch Bonnet
• 1 pcs Bay Leaf
• 2 tbsp Peanut Oil
• 2.25 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 2 tbsp Parsley
• 2 tbsp Dijon Mustard
• 1 pcs Chicken Bouillon Cube
• 1 cups Broken Rice

Method

1. In a large bowl, combine {onion}, {lemon}, {dijon_mustard}, {garlic}, {scotch_bonnet}, {chicken_bouillon_cube}, {kosher_salt}, and {black_pepper}. Pat {chicken_thighs} dry so they brown well, then coat them thoroughly in the marinade. Cover and refrigerate until the onions soften and the lemon scent deepens.
2. Rinse {broken_rice}, then simmer it in salted water in a medium pot over medium heat until tender and separate. Drain if needed, cover, and let it steam briefly so the grains finish fluffy.
3. Lift {chicken_thighs} from the marinade and shake off excess {onion} so the meat sears instead of steams. Heat {peanut_oil} in a large skillet over medium-high heat, then brown the chicken in batches until deeply golden on both sides.
4. Lower to medium-low heat in the same skillet. Add the marinated {onion} with a pinch of {kosher_salt}, stirring often for even cooking, and cook until very soft, glossy, and lightly caramelized. Stir in {bay_leaf} and let the mustard and lemon mellow into a sauce.
5. Return {chicken_thighs} to the skillet with the onions and any reserved marinade. Add a splash of water, cover, and simmer over low heat until the sauce turns silky and an instant-read thermometer in the thickest part of the chicken reads safe doneness. Taste and adjust with {kosher_salt} and {black_pepper}.
6. Rest {chicken_thighs} off the heat so the juices settle and the onion sauce clings better.
7. Spoon {broken_rice} onto warm plates, top with {chicken_thighs} and the onion sauce, then finish with {parsley} and a fresh squeeze of {lemon} for brightness.