Chicken Yassa Senegalese Braised Chicken With Caramelized Onions

Ingredients

• For Marinating the Chicken:
• 2 pounds (900g) bone-in, skin-on chicken legs
• ½ cup (120ml) fresh lemon juice, from about 2 large lemons
• ½ small (6-ounce; 170g) yellow onion, diced
• 1 tablespoon (15ml) fresh lime juice, from about 1 lime
• 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil
• 1 Scotch bonnet or habanero pepper, stemmed and finely chopped
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• For the Yassa:
• 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil
• 3 medium (8-ounce; 225g) yellow onions, thinly sliced
• 3 medium cloves garlic (15g), minced
• 1 teaspoon (5ml) Dijon mustard (optional)
• 3 cups (710ml) homemade chicken stock or store-bought low-sodium broth
• 1 whole Scotch bonnet or habanero pepper, pierced with a fork
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• Cooked long- or medium-grain rice, couscous, or fonio, for serving
• Lime or lemon wedges, for serving

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