Chicken Yassa 

Marinate the chicken:

• In a bowl, combine the lemon juice, Dijon mustard, olive oil, salt, and pepper.

• Add the chicken breasts (or thighs) to the marinade, making sure the chicken is fully coated.

• Cover and refrigerate for at least 30 minutes, preferably a few hours to let the flavors develop.

Cook the onions:

• Heat a large skillet or Dutch oven over medium heat.

• Add a tablespoon of olive oil, then add the sliced onions.

• Cook for 5-7 minutes, stirring occasionally, until the onions soften and become golden brown.

Cook the chicken:

• Push the onions to one side of the pan and add the marinated chicken breasts (or thighs) to the skillet.

• Sear the chicken for 4-5 minutes on each side, until golden brown.

Simmer:

• Once the chicken is browned, add the remaining marinade to the skillet with the onions and chicken.

• Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F / 74°C).

Serve:

• Serve the chicken with the cooked onions and sauce. This dish goes wonderfully with steamed rice or a side of vegetables.