Chicken Yassa with Caramelized Onions and Lemon

In a large bowl, combine chicken thighs with lemon juice and zest, mustard, cayenne, salt, and black pepper. Toss well to coat every piece. Cover and let rest at room temperature for 20 minutes.

While chicken marinates, slice all seven yellow onions into thin half-moons. In your Dutch oven over medium-low heat, warm the olive oil and add the onions. Stir with your wooden spoon.

Cook the onions slowly, stirring every few minutes, for 30 minutes until they turn deeply golden, soft, and sweet. Do not rush this — patience makes the yassa.

Cook the onions slowly, stirring every few minutes, for 45-60 minutes until they turn deeply golden, soft, and sweet. Do not rush this — patience makes the yassa.

Remove the onions to a plate and raise the heat to medium-high. Working in batches if needed, sear the marinated chicken thighs skin-side down for 4 minutes until golden, then flip and cook 2 more minutes. Set aside.

Add the garlic cloves (minced) to the same pot and stir for 30 seconds. Return the caramelized onions on top. Pour in the water to deglaze any brown bits from the bottom.

Add the garlic cloves (minced) to the same pot and stir for 30 seconds. Return the caramelized onions on top. Pour in [SPECIFY WATER QUANTITY, e.g., 1/2 cup] water to deglaze any brown bits from the bottom.

While the yassa braises, rinse the white rice under cold water until clear. In a separate pot, bring water and salt to a boil, add the rice, stir once, cover and simmer on very low heat for 18 minutes until fluffy and fully cooked.

Uncover the yassa and give everything a gentle stir — the onions will have melted into a glossy, fragrant sauce that coats the chicken. Taste and adjust salt. Squeeze the extra lemon over the top.

Heap the cooked white rice into a wide communal bowl. Spoon the chicken yassa on top, letting the mountain of caramelized onion sauce flow down over the rice. Scatter fresh parsley generously over everything. Serve warm, and eat together.