Senegalese Chicken Yassa-Inspired Recipe | Caramelized Onion & Garlic Chicken Thighs Over Rice

Marinate chicken in lemon juice, mustard, minced garlic, salt, and black pepper for at least 1 hour.

Slice onions and green peppers thinly.

Heat olive oil in a large pot over medium heat until shimmering.

Add marinated chicken and brown on all sides, about 5-7 minutes.

Remove chicken and set aside; add sliced onions and green peppers to the pot.

Sauté onions until translucent, about 5 minutes.

Stir in chicken broth, bay leaves, thyme, and scotch bonnet pepper.

Return chicken to the pot, cover, and simmer for 30-40 minutes until cooked through.

Add sliced carrots and cook for an additional 10 minutes.

Remove scotch bonnet pepper and bay leaves before serving.

Serve chicken yassa over cooked rice.

Garnish with sliced cucumber for freshness.

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