Chicken Yassa

Ingredients

• 1 kgchicken pieces
• 4onions — sliced
• 3 tbspmustard
• 2 tbsplemon juice
• 2 tbspvegetable oil
• to tastefine sea salt

Method

1. Start by patting the 1 kg chicken pieces dry with paper towels to remove excess moisture. Season them generously with fine sea salt, ensuring all sides are coated. Heat 2 tbsp of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down, and brown them in batches to avoid overcrowding. Cook until the skin is golden brown and crisp, about 4-5 minutes per side, then transfer to a plate.
2. Peel and thinly slice the 4 onions. In the same skillet, add the onions to the remaining oil and chicken drippings. Lower the heat to medium and sauté the onions, stirring occasionally, until they become soft and translucent, about 10 minutes. The onions should release their moisture and start to caramelize, turning a light golden color.
3. Stir in 3 tbsp of mustard and 2 tbsp of lemon juice into the onions, mixing well to coat them evenly. Return the browned chicken pieces to the skillet, nestling them among the onions. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to simmer gently, turning occasionally, until it is cooked through and tender, with the juices running clear when pierced, about 25-30 minutes.
4. If the sauce appears too thin, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste the sauce and adjust the seasoning with more fine sea salt if needed.
5. Once the sauce has reached the desired consistency, remove the skillet from the heat. If you have fresh herbs on hand, such as parsley or cilantro, chop a handful and sprinkle over the dish for added freshness. Serve the Chicken Yassa hot, with the onions and sauce generously spooned over the chicken pieces, inviting everyone to gather around and enjoy.