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Nigerian peppered chicken

No Nigerian party is complete without a tray of peppered chicken, or peppered turkey at Christmas, passed round at weddings in Port Harcourt and Lagos and sold in packs at Sunday small-chops stalls. The pieces are first boiled in an onion, thyme and curry stock, then fried until the skin crackles, and finally tossed in a glossy, fiery sauce of blended scotch bonnet, red pepper and onion. Expect heat, a little sweetness and plenty of onion. The usual mistake is skipping the boil and frying raw chicken: the outside burns before the bone is cooked. Boil first, fry hot, and check the thickest piece reaches 74 °C. Turkey wings or drumsticks work the same way with 15 minutes more boiling. Chef's tip: keep the stock from the boil and splash a ladleful into the pepper sauce; it carries the seasoning into every crevice.

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