Chicken Yassa

Cut the chicken thighs into large portion pieces. Thinly slice the onions, mince the garlic, squeeze the juice from the lemons, and chop the chili.

In a bowl, combine the onions, garlic, lemon juice, Dijon mustard, chili, black pepper, and salt. Add the chicken, toss to coat, cover, and marinate in the fridge for 8–12 hours.

Remove the chicken from the marinade, keeping the marinade and onions aside. Pat the pieces dry and sear them in half of the peanut oil over medium-high heat until browned on all sides; there's no need to cook them through at this stage.

In a wide pot or deep skillet, heat the remaining peanut oil. Add the onions from the marinade and simmer over low heat for 10–15 minutes, stirring often, until soft and golden.

Pour in the reserved marinade and water, bring to a boil, then return the chicken to the pot. Cover with a lid and simmer over low heat for 40–45 minutes, until the chicken is fully cooked and the onions turn almost creamy.

Rinse the white rice, cover with water according to the package instructions, and cook until tender; fluff the finished rice with a fork.

Serve the yassa hot: spoon the rice onto a plate, top with the chicken, and generously ladle over the onion sauce.