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PART 1: Chicken Marinade & Prep Ingredients: 2.5 to 3 lbs bone-in chicken pieces (legs, thighs, or quarters preferred) 2 large onions, thinly sliced ½ cup fresh lemon juice (about 3–4 lemons) 2 tablespoons Dijon mustard (or coarse grain mustard) 2 tablespoons white vinegar 1 bouillon cube or seasoning powder (e.g., Maggi or Knorr) 1 teaspoon black pepper 1 teaspoon salt 4 cloves garlic, minced 1–2 tablespoons neutral oil 1 Scotch bonnet or habanero pepper, left whole (optional for heat) Instructions: Step 1: Marinate the Chicken In a large bowl or dish, combine chicken with sliced onions, lemon juice, mustard, vinegar, garlic, pepper, bouillon, and salt. Use your hands to coat chicken well with marinade and onions. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor. PART 2: Grilling & Stewing Instructions: Step 2: Sear or Grill Chicken Remove chicken from marinade and reserve the onions and marinade. In a large skillet or grill pan, heat 1–2 tablespoons of oil over medium-high. Sear chicken pieces for 3–4 minutes per side until golden brown (or grill for smoky flavor). You don't need to fully cook it here—just build flavor. Step 3: Caramelize the Onions In the same skillet (or a clean one), add a little oil if needed. Add reserved onions and cook on medium-low heat for 15–20 minutes until soft, golden, and sweet. Step 4: Simmer the Chicken in Sauce Return chicken to the pot with the caramelized onions. Add the reserved marinade and enough water or chicken stock to nearly cover the chicken (about 1 cup). Add the whole Scotch bonnet for flavor (don’t break it unless you want extra heat). Cover and simmer over medium-low heat for 30–35 minutes, turning occasionally, until chicken is cooked through and sauce is reduced. Optional: Thicken Sauce If sauce is too thin, simmer uncovered for 10–15 more minutes. Adjust seasoning with salt, pepper, or more mustard/lemon juice to taste. PART 3: Serving the Yassa Serve with: Steamed white rice (traditional) Couscous or quinoa as modern options Fried plantains or crusty bread on the side Cucumber or tomato salad to refresh the palate