Yassa Chicken (Poulet au Yassa)

Steps

1. Trim excess fat from chicken and pat dry. Season with salt, pepper, ginger, half the garlic, parsley, and half the bouillon powder. Squeeze the juice of one lemon over the chicken and mix well.
2. Place chicken in a zip-lock bag or glass bowl and marinate in the fridge for at least 2 hours, or overnight if possible.
3. Drain the chicken, reserving the marinade for the sauce.
4. Heat oil in a frying pan and sear chicken skin-side down for 5 minutes, then flip and sear the other side for 5 minutes (or grill 5-6 minutes per side until golden). Remove and set aside.
5. In a saucepan, heat oil and sauté sliced onions with the remaining garlic until translucent.
6. Add bay leaves, mustard, chicken stock, reserved marinade, Scotch bonnet pepper, and green olives. Adjust seasoning with salt, pepper, and bouillon as needed. Cook for about 5 minutes.
7. Squeeze in the juice of the second lemon, add the chicken to the saucepan, and bring to a simmer over low heat, spooning sauce over the chicken.
8. Cover and cook until chicken reaches an internal temperature of 165°F (75°C), about 18-20 minutes.
9. Adjust seasoning to taste, remove bay leaves, and turn off heat.
10. Arrange chicken on a plate, drizzle with sauce, and garnish with lemon slices if desired. Serve over rice or couscous.