Yassa Chicken

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1. 1Step 1: Trim the chicken pieces of excess fat and pat dry with a cloth or paper towel, then season with salt, pepper, ginger, garlic, parsley, and bouillon powder. Squeeze the juice of one of the lemons over the chicken, and mix well to season the chicken thoroughly.
2. 2Step 2: Put the chicken in a zip-lock bag or a glass bowl, and optionally let it marinate in the fridge for 2 hours or up to overnight if you have time.
3. 3Step 3: Drain the chicken, and reserve the marinade for the sauce.
4. 4Step 4: Preheat a frying pan and add the oil. Place the chicken pieces skin-side down and sear them for 5 minutes, then flip them and sear them on the other side for another 5 minutes. If grilling, oil the grates and cook them 5-6 minutes on each side or until golden brown. Remove from the heat and set aside.
5. 5Step 5: Heat a saucepan (or a skillet) over medium heat, then add the cooking oil. Sauté the sliced onions and the rest of the minced garlic until the onions are translucent.
6. 6Step 6: Add the bay leaves, mustard, broth, reserved marinade, Scotch bonnet, and green olives. Adjust seasonings to taste with optional garlic and onion powder, more bouillon, salt, and pepper. Cook for about 5 minutes.
7. 7Step 7: Squeeze in the juice of the other lemon, add the chicken to the saucepan, and bring it to a simmer over low heat, spooning the sauce over the chicken to coat it.
8. 8Step 8: Cover and cook until the chicken reaches an internal temperature of 165℉ (75℃) (18-20 minutes). If using just thighs, an internal temperature of 175℉ (80℃) delivers more tender results. You could also finish it in the oven if your skillet is oven-proof.
9. 9Step 9: Adjust seasonings to taste. Turn off the heat, remove the bay leaves, and arrange the chicken on a plate.
10. 10Step 10: Drizzle the sauce over it and optionally garnish it with the lemon slices. Serve over rice or couscous, and enjoy.