Dibi Guinar bou saf sap: Senegalese-braised chicken and onion sauce by Sala

For the chicken and its marinade (Nokoss special Dibi):

Free-range chicken: 1 large whole chicken (around 1.2 to 1.5 kg), cut into regular pieces, cleaned with lemon and vinegar.
Homemade spicy nokoss: 1 whole head of garlic, peeled, 1 piece of fresh ginger (about 30 g), 2 fresh chili peppers (kani), 2 shallots or 1 medium onion.
Seasoning: 2 tablespoons of Dijon mustard, 1 teaspoon of ground black pepper, 1 teaspoon of sweet paprika, 1 teaspoon of fine salt or seasoning cube, 2 tablespoons of vegetable oil.

For the melted onion garnish:

Onions: 3 large yellow onions cut into thin strips or rings.
Onion sauce: 1 tablespoon of mustard, 1 drizzle of white vinegar, 1 pinch of sweet pepper powder, 1 tablespoon of chicken marinade juice.
Side dishes and finishing touches: Crispy baguette or homemade fries, salt-pepper-chili mixture to sprinkle when serving.

Prepare and score the chicken: Clean the chicken pieces carefully with half a lemon and a drizzle of vinegar, then rinse them and dry them well with absorbent paper. Make slight oblique incisions on the thighs and breast to allow the aromatics to penetrate deeply.
Make the Nokoss Dibi: Pound or blend together the garlic, ginger, fresh chili peppers and shallots until you obtain a smooth and well-flavored aromatic paste.
Marinate the poultry: In a large container, mix the fresh nokoss with the mustard, black pepper, paprika, salt and oil. Meticulously coat each piece of chicken, massaging the flesh and under the skin well. Leave to marinate for at least 30 minutes in the refrigerator (or ideally 2 hours for even more intense flavors).
Cooking Dibi in the oven or grill: Preheat the oven or grill to 200°C. Arrange the chicken pieces on a baking sheet covered with baking paper or on an oiled grill. Bake for about 35 to 40 minutes, turning the pieces halfway through cooking, until the skin is golden brown, caramelized and crispy.
Prepare the caramelized onions: In a pan with a drizzle of oil, sweat the sliced onions with a spoonful of mustard, a drizzle of vinegar and a little reserved marinade. Cook over medium heat until tender, translucent and lightly browned.
Senegalese-style plating: Place the hot Dibi Guinar on a serving dish or on traditional food paper, top with the melted onion compote, and serve immediately with fresh bread or golden fries.