Yassa Poulet

Method

1. Combine the lemon juice and mustard in a bowl, add the chicken, and marinate for at least 10 minutes to allow the flavors to penetrate the meat.
2. Slice the onion thinly and set aside while you prepare the cooking vessel.
3. Heat a heavy-bottomed pan over medium-high heat, remove the chicken from the marinade reserving the liquid, and sear the chicken pieces for about 4 minutes per side until golden brown.
4. Add the sliced onion to the pan and cook for approximately 8 minutes, stirring occasionally, until softened and lightly caramelized.
5. Pour the reserved marinade over the chicken and onion, reduce the heat to medium-low, and simmer uncovered for 20 minutes until the chicken is cooked through and the sauce has thickened.
6. Stir in the olives during the final 2 minutes of cooking to warm them through and meld their briny flavor into the sauce.
7. Taste and adjust seasoning before serving the yassa poulet hot directly from the pan.