Senegalese Lemon Chicken with Caramelized Onions

1. Marinate the Chicken

In a large bowl, whisk together ⅓ cup lemon juice, 1.5 tablespoons vegetable oil, Dijon mustard, and 1 teaspoon of salt. Add the chicken thighs, ensuring they are fully coated in the marinade, then cover the bowl and refrigerate for at least 30 minutes and up to 1 hour.

2. Brown the Chicken

Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium heat. Remove the chicken from the marinade (reserving the marinade) and scrape off any excess. Using tongs, transfer the chicken to the Dutch oven and cook until golden brown on each side, about 6-8 minutes per side. Once browned, transfer the chicken to a plate and set it aside.

3. Caramelize the Onions

Add the sliced onions to the Dutch oven along with 0.5 teaspoon of salt. Reduce the heat to medium-low and cook the onions, stirring occasionally and scraping up any browned bits from the bottom of the pot. This process should take about 25-30 minutes, during which the onions will soften and turn a rich, golden brown.

4. Simmer the Chicken

Return the chicken to the pot along with any accumulated juices, and add the chicken broth, garlic, habanero chile, black pepper, and the reserved marinade. Stir the mixture and bring it to a simmer. Cover the Dutch oven and let it simmer gently for 45-55 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to the consistency of heavy cream.

5. Serve

Spread the cooked rice on a large platter. Arrange the chicken pieces on top of the rice, then stir the remaining 2 tablespoons of lemon juice into the sauce and spoon it over the chicken and rice. Scatter the caramelized onions over the top, sprinkle with minced parsley, and serve with lemon wedges on the side.