Step 1

We like the mild-to-moderate heat of half a habanero or serrano. Make it spicier by using a whole chile (poked with a fork) or milder by seeding the chile before use. Braised hibiscus leaves (widely eaten in Senegal) are a traditional accompaniment, but cooked spinach seasoned with lemon juice is a fine alternative.

Step 2

Whisk ⅓ cup lemon juice, 1½ tablespoons oil, mustard, and 1 teaspoon salt together in large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Step 3

Heat remaining 2 tablespoons oil in large Dutch oven over medium heat until shimmering. Using tongs, remove chicken from marinade and drag pieces against rim of bowl to scrape excess marinade back into bowl; do not discard marinade. Transfer chicken to pot, skin side down, and cook until skin is golden brown, 6 to 8 minutes. Flip chicken and brown on second side, 6 to 8 minutes. Transfer chicken to large plate.

Step 4

Add onions and remaining ½ teaspoon salt to pot; reduce heat to medium-low; and cook, stirring frequently and scraping browned bits from bottom of pot, until onions are softened and caramelized, 25 to 30 minutes.

Step 5

Stir in broth, garlic, habanero, pepper, and reserved marinade and bring to simmer. Return chicken and any accumulated juices to pot. Cover and simmer, stirring occasionally, until sauce has thickened to consistency of heavy cream and chicken is very tender (meat should begin to fall from bone and fork will slip easily in and out of meat), 45 to 55 minutes.

Step 6

Spread rice in even layer on large platter. Arrange chicken on top of rice. Stir remaining 2 tablespoons lemon juice into sauce and season with salt and pepper to taste. Spoon sauce and onions over and around chicken and rice. Sprinkle with parsley and serve with lemon wedges.