Seared chicken thighs are finished in the oven along with chickpeas and harissa. The skillet is finished with lightly pickled red onions, mint, and parsley.

Bell pepper and leeks roast until they are caramelized. They are then blended into a velvety pasta sauce.

Creamy green pasta enrobed in a cilantro and yogurt sauce, topped with asparagus, ground lamb, and chili oil.

A whole chicken covered in miso-chili butter and roasted over a bed of cabbage until tender. The cabbage braises in the chicken fat and results in a delicious side to go along with your chicken.

Chicken thighs braised in a salsa macha inspired marinade until fork tender.