Braised Chicken Thighs with Rice
Peel 2 of the onions and chop. Mix onions with mustard, lime juice, chopped chile and bay leaf. Spread mixture over chicken thighs and season with salt and pepper. Cover and marinate at least 2 hours and up to overnight, turning chicken occasionally. Remove chicken from marinade and transfer to a baking pan. Reserve marinade. Bake thighs in a preheated oven at 225°C (approximately 425°F), about 25 minutes.
Peel remaining onions, cut into rings, and fry in oil. Place chicken thighs on top of onions and deglaze with the reserved marinade. (Add julienned vegetables to pan, if desired.) Add broth and simmer about 30 minutes.
Serve thighs with basmati rice and lime slices.