Yassa chicken - African Chicken Stew

Marinade:

1. Halve the onions and slice the halves. Set aside.
2. Mix the fresh lemon juice, oil, mustard, grated garlic cloves, bay leaves, and salt together. Halve and deseed the chili and add it to the marinade.
3. Add the sliced onions to the marinade.
4. Cut the chicken legs at the joint (if using whole chicken legs) dividing them into thighs and drumsticks.
5. Place half of the onions in a large glass casserole dish (or another large non-metallic container, large enough to hold the chicken and the onions).
6. Place the chicken on top and cover with the rest of the onions. Cover the dish with cling film/plastic foil and refrigerate for 4 to 12 hours.

Chicken stew:

1. Take the chicken out of the refrigerator about 30 minutes prior to cooking to allow it to come to room temperature.
2. Heat the oil in a large Dutch oven or heavy-bottomed pan. Fry the chicken on both sides until golden, about 5 minutes on each side. Remove from the pan. Remove the habanero/ Scotch bonnet from the marinade and discard it.
3. Place the onions and the marinade in the pot and cook the onions for about 5 minutes.
4. Cover the pot and continue cooking the onions for about 15-20 minutes or until the onions are soft and start to caramelize.
5. Return the chicken to the pot, making a place for it between the onions, turn it a couple of times into the sauce to coat, and add the chicken stock.
6. Bring to a simmer, cover, and cook the chicken for about 20-25 minutes or until cooked through.
7. If you stick a toothpick into the thickest part of the chicken thigh the juices should run clear. If the juices are still pink, continue cooking the stew, checking again from time to time until the chicken is cooked through.
8. Serve with rice.