Start by marinating the chicken. Cut it into pieces and place them in a salad bowl with a peeled and pressed garlic clove, 1 peeled and finely chopped onion. Add the mustard and lemon juice. Mix, cover and refrigerate for at least 2 hours or overnight.
Peel and finely slice the other onions. Brown them over low heat in a large pan with oil and a little water. Cover and cook for 10 to 15 minutes, stirring occasionally. When they are nicely colored but not toasted, remove them from the heat and keep them in a bowl.
Remove the chicken pieces from the marinade (but be sure to save them for the rest of the recipe). Brown them on all sides in the same pan with a little oil. Then add the reserved onions, the drained olives then pour in the rest of the marinade. Mix, pepper and cook until the meat is cooked.If you used chicken thighs, cooking will take longer than for chicken breasts, ranging from an additional 15 minutes to 30 minutes (or even more, you will have to check)… Rectifiez l’assaisonnement et servez bien chaud avec du riz et/ou des bananes plantains grillées.
