Lemon Mustard Onion Chicken

Prep Cut chicken thighs into 4cm chunks. Thinly slice onions into half-moons. Mince garlic. Zest and juice 1 lemon and the orange, keeping zests separate from juice. Slice second lemon into wheels. Slit scotch bonnet without breaking it open. Dice tomato. Crumble saffron into 2 tbsp hot water and rest 5 minutes to bloom. Toast fennel seed in a dry pan 60 seconds and crush coarsely.

Build 1 Toss chicken with Dijon, lemon juice, half the garlic, salt, and pepper in a bowl. Rest at room temperature 10 minutes.

Sear Heat 2 tbsp olive oil in a heavy lidded pan over medium-high 90 seconds. Lift chicken from marinade reserving the liquid, and sear 4 minutes turning once, until both sides are deep gold. Lift chicken to a plate.

Build 2 Reduce heat to medium. Add onions to the same pan and cook 8 minutes stirring often, until they collapse and turn deep amber. Stir in remaining garlic, fennel, orange zest, and tomato 90 seconds until fragrant.

Simmer Pour in white wine and reserved marinade. Scrape the pan base clean. Add chicken stock, saffron with its water, bay leaf, scotch bonnet, and lemon wheels. Return chicken to the pan. Reduce to low, cover, and simmer 18 minutes until chicken is tender and the broth turns deep gold.

Plate Lift scotch bonnet out. Adjust salt off the heat. Slice baguette and toast under a hot broiler 60 seconds per side until edges char. Ladle chicken and onion broth into a wide shallow bowl, scatter parsley, drizzle in remaining lemon and orange juice, and lay toasted baguette alongside for dipping.