Yassa

Instructions

1. In a large bowl, combine the lemon juice, vegetable oil, garlic, Dijon mustard, salt, black pepper, and chicken bouillon powder. Mix well to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. In a large skillet or grill pan over medium-high heat, add a little oil and sear the chicken thighs skin-side down until browned, about 5-7 minutes on each side. Remove chicken and set aside.
4. In the same skillet, add the onions and cook over medium heat until they are soft and translucent, about 15 minutes. Stir occasionally to prevent burning.
5. Return the chicken to the skillet with the onions. Add any remaining marinade, and the optional chili pepper if using. Cover and simmer on low heat for 30 minutes, or until the chicken is cooked through.
6. While the chicken is simmering, rinse the rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and all the water is absorbed.
7. Serve the chicken and onions over the cooked rice, spooning the sauce from the skillet over the top.