Senegalese Chicken Yassa

• 4 large onions, finely chopped, or more to taste
• 3 lemons, juiced
• 1/2 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 6 cloves garlic, chopped
• 1 habanero pepper, chopped
• 2 bay leaves
• 5 skin-on chicken breast halves, cut in half
• 1/4 cup oil, or to taste
• 2 cubes chicken bouillon
• 1 cube beef bouillon
• 1/2 cup hot water
• 1 cup pitted green olives
• ground black pepper

1. Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
2. Preheat grill for medium heat and lightly oil the grate.
3. Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
4. Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
5. Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.

onions, lemons, red wine vinegar, mustard, garlic, pepper, bay leaves, chicken, oil, chicken bouillon, beef bouillon, water, green olives, ground black pepper

Taken from www.allrecipes.com/recipe/255466/senegalese-chicken-yassa/ (may not work)