Shortcut Yassa Chicken Recipe

In a large bowl, mix minced garlic, Dijon mustard, lime juice, salt, and pepper.

Add the chicken thighs, ensuring they are evenly coated in the marinade.

Cover and refrigerate for at least 1 hour or overnight for best results.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.

Remove the chicken thighs from the marinade and pat them dry with a paper towel.

Brown the chicken on both sides until golden, about 3-4 minutes per side. Set aside.

Preheat your oven to 375°F (190°C).

Transfer the browned chicken to a baking dish and bake for 20 minutes while you prepare the onion mixture.

In the same skillet, add the remaining 1 tbsp of oil and the sliced onions.

Cook on low heat for about 10-12 minutes, stirring occasionally, until the onions are soft and golden.

Stir in the lemon juice, and any reserved marinade. Cook for another 2-3 minutes.

Add the chicken stock and bouillon cube, stirring until dissolved.

Return the baked chicken to the skillet and add the green olives.

Cover and simmer on low heat for 15 minutes, allowing the flavors to meld.

Serve hot with steamed white rice, couscous, or a fresh salad.

Garnish with fresh parsley or a wedge of lime for added zing.