Chicken Yassa

Mix the mustard, lemon juice and garlic with a little salt and pepper to form the marinade. Add the chilli if using.

Slice the onions, and toss the onions and chicken in the marinade. Refrigerate for 2 hours, or if you've time, overnight.

Heat the oil (any oil will do, but peanut oil is the most authentic), and brown the chicken.

Remove the chicken, and in the same pan, gently sauté the onions for about 5 mins until soft and just going brown.

Add the chicken and marinade back into the pan. Cover and cook gently for 45 mins. If the dish looks dry, add a little water. It's ready when the onions are caramelised but not yet mushy.

Serve hot with rice.