Pat the chicken thighs dry and place them in a large mixing bowl.

Add the sliced onions, minced garlic, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, bouillon powder, and salt.

Toss everything thoroughly so the chicken is evenly coated. Cover and refrigerate for at least 2 hours. For deeper flavor, marinate overnight.

Remove the chicken from the marinade. Scrape most of the onions and marinade from the chicken and reserve everything in the bowl.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Add the chicken and brown for approximately 4–5 minutes per side. Transfer the browned chicken to a plate.

Reduce the heat to medium-low. Add the reserved onions and marinade to the same pan.

Cook for about 5 minutes, stirring regularly, until the onions begin to soften and caramelize.

Return the browned chicken to the pan, nestling the pieces into the onions.

Pour in the chicken broth and gently stir the sauce around the chicken.

Cover partially and simmer for 15–20 minutes, or until the chicken is completely cooked and reaches an internal temperature of 165°F (74°C).

Taste the sauce and adjust the salt or lemon juice if necessary. Serve this Poulet Yassa Recipe warm with rice and plenty of caramelized onion sauce.