Yassa Chicken

Wash the chicken. In Senegal it is usually washed with lemon and salt to remove the smell.
Using a food processor, make a seasoning by blending garlic and half of the chopped chili pepper. Cut the chicken into pieces. Marinate with half of the seasoning, 1 tbsp. mustard, crushed garlic, 2 lemons, black pepper, and a little salt, then keep in the refrigerator for at least 2 hours.

Grill the chicken in the oven or fry it in a pan with a little bit of oil, or ideally grill it on a barbecue. Cut the onions into cubes or slices and stir-fry. Add a bay leaf and the rest of the chili pepper. Once the onions become translucent, add the rest of the seasoning and a little salt and pepper. Add the juice of a large lemon and some water. Mix well, then cook over low heat for about 30 mins. Towards the end of the cooking time add the second tbsp. of mustard.
Place the grilled chicken in the sauce and let it cook slowly for 20 mins. Add some green olives and serve with white rice.