Senegalese lemon-onion chicken (Poulet yassa)

1. Slice the onions into thin half-rings, crush the garlic and squeeze the lemons.

2. In a large bowl mix the lemon juice, mustard, garlic, 2 tbsp oil, salt and pepper, add the chicken thighs and onions, toss and refrigerate for at least 2 hours (or overnight).

3. Lift the chicken out of the marinade, drain and brown on both sides in a griddle pan or in the oven at 220 °C for 15-20 minutes.

4. Meanwhile cook the onions taken from the marinade in the remaining oil in a wide pan over medium heat for 15-20 minutes until soft and golden.

5. Pour in the rest of the marinade and the water, add the bay leaves, the whole scotch bonnet chilli and the chicken, cover and simmer over low heat for 25-30 minutes.

6. Add the olives for the last 5 minutes, remove the chilli and serve with rice.

Tip: Poulet yassa comes from the Casamance region of southern Senegal and is now loved all over West Africa. Cook the chilli whole and remove it before serving, so it gives flavour without too much heat; scotch bonnet can be replaced with habanero. The longer you marinate, the more tender and lemony the meat becomes.