½ small yellow onion, diced1 tablespoon neutral oil, such as vegetable or peanut oil1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight3 medium yellow onions, thinly slicedchicken stock or store-bought low-sodium brothKosher salt and freshly ground black pepperLime or lemon wedges, for servingIn a large bowl or zipper-lock bag, toss together chicken, lemon juice, diced onion, lime juice, oil, Scotch bonnet pepper, and salt until well...
Using a thin metal spatula, turn chicken and cook on second side until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter.Lower heat to medium, add onions, and cook, stirring frequently, until onions are softened, about 7 minutes. Continue to cook, stirring and scraping frequently, until onions are dark brown and caramelized, about 15 minutes. Stir in garlic and mustard and cook until fragrant and slightly softened, about 1 minute.
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