Senegalese Chicken Yassa

Combine the chicken, onions, lemon juice, mustard, garlic, ginger, thyme, 1 teaspoon salt, and black pepper in a large bowl. Add the whole Scotch bonnet, cover, and refrigerate for at least 4 hours or overnight.

Lift the chicken from the marinade and pat it lightly dry, keeping the onions and liquid. Heat 2 tablespoons oil in a heavy pot over medium-high heat.

Brown the chicken in batches for 4 to 5 minutes per side until deeply golden, then transfer it to a plate. The meat will finish cooking in the sauce.

Reduce the heat to medium and add the remaining oil. Lift the onions from the marinade and cook them with the carrot for 15 to 20 minutes, stirring often, until very soft and golden.

Pour in the reserved marinade and chicken stock, scraping up the browned bits. Bring to a steady simmer and cook for 5 minutes so the sharp citrus flavor begins to mellow.

Return the chicken and any juices to the pot. Cover partially and simmer over medium-low heat for 25 to 30 minutes, turning once, until the chicken reaches 165°F and is tender.

Stir in the olives and simmer uncovered for 5 to 8 minutes until the sauce is glossy and the onions cling to the chicken. Remove the whole chile and adjust salt or lemon to taste.

Spoon the chicken and plenty of onion sauce over warm white rice. Serve immediately with extra lemon wedges if desired.