4 lb. chicken thighs
5 yellow onions, thinly sliced
2 lemons, thinly sliced
3/4 cup fresh lemon juice
3 tbsp. Dijon mustard
1 tbsp ground mustard
3/4 to 1 tbsp cayenne pepper, to taste
1 tbsp thyme
1/2 cup peanut oil
salt and pepper to taste
Add all the ingredients, except for the oil, to a large bowl and mix. Marinate in the refrigerator for 2 hours.
Heat the oil in a large sauté pan over medium heat. Brown the marinated chicken thighs for 5 minutes on each side and set aside. Remove the onions and lemons from the marinade and brown them for 10 minutes.
Add the rest of the marinade and the browned chicken thighs to the onions and lemons. Add 2 cups water, reduce heat and simmer until chicken is fully cooked*, about 45 minutes.
Serve with rice, millet, or couscous.
*Internal temperature for fully cooked chicken is 165 Fahrenheit.
Notes and Instructions
Recipe and photo credit: Georgia Reader