I got this West African recipe by Alexa Weibel from the NYTimes Cooking site. It turned out to involve a lot of steps, a lot of pots and pans, and too spicy for me. First you marinate the chicken, then you grill it, and then you sort of braise it in a pot full of sautéed onions, peppers, chiles, garlic, and ginger. It wasn’t that it was blazingly hot but the spice from the Serrano chile and the ginger just obliterated my tasting anything else. John made some rice to go with it and I cooked some zucchini. John hopes we will try it a second time but there would need to be a lot of modifications for me to want to make it again.

Chicken yassa with rice and zucchini