Grilled Chicken Yassa (Senegalese)

• 600 g chicken thighs, boneless and skinless
• 2 tbsp Dijon mustard
• 5 g fresh parsley, finely chopped
• 2 large brown onions, thinly sliced
• 1 lemon, juice only
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 150 ml chicken or vegetable stock
• 1 tbsp smooth peanut butter
• 50 g pitted green olives, sliced
• Salt and black pepper, to taste
• White rice, to serve

Instructions

1. 1
   Mix the Dijon mustard, parsley, salt, and pepper, then slather it over the chicken thighs and marinate for at least 15 minutes.
2. 2
   Place the marinated chicken under a preheated grill and cook for 12-15 minutes until just cooked through.
3. 3
   Meanwhile, toss the sliced onions, remaining mustard, garlic, and lemon juice in a large bowl and set aside for 5 minutes.
4. 4
   Heat olive oil in a large frying pan, add the onion mixture and bay leaf, and cook for 10-15 minutes until softened and lightly browned.
5. 5
   Add the grilled chicken to the onions, then pour in the stock mixed with the peanut butter and simmer for about 10 minutes until the sauce thickens.
6. 6
   Scatter the sliced green olives over the top and serve hot over white rice.