1. Soak the onions in water to peel them easily. Then slice them and reserve.
2. Cut the chicken into pieces, marinate it with mustard, lemon juice, add spices, salt and pepper and leave to marinate for several hours (filmed)
3. Spend this time, brown the chicken pieces in oil to give it a nice color. Reserve the rest of the marinade for later. You need to caramelize the chicken skin well to add more flavor and taste.
4. Remove the chicken pieces and reserve them. In the same oil, brown and stew the onions. This is important and is one of the particularities of this Senegalese dish. Once the onions are caramelized, add the juice of a lemon, the rest of the marinade, chili or not, it’s up to everyone’s taste.
5. Add the olives and let everything simmer for about 15 minutes. If the onions do not release enough juice, reinforce with a little vinegar and add the bouquet garni.
6. Return the pieces of caramelized chicken to the onion and let simmer gently and if necessary add a little vegetable broth to have enough sauce.

Preparation of the mashed potatoes :

1. take the 600g of the pellets, than add 180ml of water or milk.
2. Than put all in the microwave (900W) during 4 minutes, than mix all well together and serve with the chicken.