Popular across West Africa, chicken yassa coaxes deep flavor from a handful of simple ingredients: smoky grilled chicken, sweet caramelized onions, tangy lime, bright ginger and spicy Scotch bonnet chile. This version comes from “The Fonio Cookbook” by chef Pierre Thiam (Lake Isle Press, 2019). Mr. Thiam, who was born and raised in Dakar, is the chef and owner of Teranga, a West African restaurant in Harlem. His recipe calls for bone-in chicken legs, but, in southern Senegal, where the dish originated, you might be served other chicken parts, fish yassa or even lamb yassa. The cooking method is flexible: The chicken develops the best smoky char when grilled, but will still be delicious seared in a grill pan or cast-iron skillet.

Pierre Thiam's Chicken Yassa

bone-in, skin-on chicken legs (2 1/2 to 3 pounds)

trimmed,

fresh thyme, finely chopped (or 2 teaspoons dried)

white vinegar or apple cider vinegar

lime juice

peanut, vegetable or canola oil, plus more as needed

Kosher salt and black pepper

onions,

green bell pepper, halved, seeded and cut into thin matchsticks

whole Scotch bonnet chile, poked

garlic cloves, finely chopped

ginger

bay leaves

Dijon mustard (optional)

rice

In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.

If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.

Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.

Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.

Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.

Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.

Chicken Yassa

Feeling the festive spirit, Colin Fassnidge swaps top billing with Anthony Puharich (for one month only!) so our butcher can show off his skills.

Christmas turkey with all the trimmings

turkey

chicken stock

(500 milliliters) white wine

onion, chopped

garlic bulb, halved crossways

thyme

sage, leaves picked

1kg kipfler potatoes, scrubbed

parsnips

brown eschalots, peeled

baby (Dutch) carrots, trimmed

olive oil

breadcrumbs

unsalted butter, chopped

onion, finely chopped

garlic cloves, crushed

tbs finely chopped sage

pork and fennel sausages,

lemon

A simple seasoning and flour coating, and a high baking temperature makes these Old Bay Chicken Wings delightfully tasty and super crispy too!

Old Bay Chicken Wings

chicken wings

all-purpose flour

Old Bay Seasoning, (heaping)

salt

black pepper

Non-stick cooking spray

Preheat oven to 400 degrees.

Prepare a baking sheet by lining it with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, pepper, and Old Bay Seasoning.

Wash wings in cold water, shake of access water (do not pat dry) and toss into the bowl with the flour mixture.  Toss well to coat.

Lay the wings out in a single layer on the baking sheet.

Bake for 30 minutes. Remove the wings from the oven, spray each wing lightly with non-stick cooking spray, and bake once again for an additional 20 minutes.

Before serving, sprinkle a little more Old Bay Seasoning over top and enjoy!

What's better than lasagne? Three hour slow-cooked beef cheek lasagne, that's what.

Braised beef cheek and bay lasagne

beef

(150 grams) plain flour, seasoned

red onions, chopped

thyme sprigs, leaves picked

(250 milliliters) red wine

(95 grams) tomato paste

can Ardmona Rich & Thick Classic Tomatoes

tsp red wine vinegar

(300 grams) grated mozzarella

(200 grams) fresh lasagne sheets

1L (4 cups) milk

onion, quartered

unsalted butter

(50 grams) plain flour

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