Yassa Chicken

Chicken (750g boned out thighs)

Place in bowl.

Black pepper (1 tsp ground)
Onion powder (1 tsp)
Garlic powder (½ tsp)
Cayenne (½ tsp ground)
Salt (½ tsp)

Add & rub into chicken.

Lemon juice (juice of 4)

Add.
Marinade for at least 2 hours, preferably overnight.
Drain marinated chicken & reserve marinade.

Olive oil (4 tbp)
 

Heat oil in pan on high.
Fry chicken pieces until light brown on all sides.
Remove chicken and reserve.
Let pan cool to a medium heat.

Onions (500g finely chopped)

Add to pan and sauté gently until soft, about 15 minutes.

Dijon Mustard (2 tbp)
Peanut butter (60ml)
Black pepper (1 tsp ground)
Salt (½ tsp)

Add to pan.
Return reserved chicken and stir.
Bring to the boil.
Cover and simmer for 1 hour.