👨‍🍳 作り方

1. 1

   In a large bowl, combine the chicken pieces with sliced onions, minced garlic, lemon juice, Dijon mustard, bay leaves, scotch bonnet pepper (if using), salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

   💡 プロのコツ: Marinating overnight allows the flavors to meld more deeply.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from the marinade (reserving the marinade) and sear on all sides until golden brown. Remove chicken and set aside.

3. 3

   In the same pot, add the reserved marinade with the onions and garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.

4. 4

   Pour in the chicken stock and bring to a simmer. Add the seared chicken back into the pot. If using olives, add them now. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 20-25 minutes.

5. 5

   Remove the bay leaves and scotch bonnet pepper (if used whole). Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot with white rice or couscous.

   💡 プロのコツ: The sauce should be rich and slightly thickened.