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Move along, turkey! You've held the top spot on the holiday table long enough. Take five this season, and make room for the new bird in town. Fragrant with allspice, cinnamon, and a healthy dash of fresh lime zest, the Red Stag Supperclub delivers a zesty wake up call for the senses. Breathe deep and dig in to their Sweet Yamma Jamma-braised chicken thighs with Jamaican spices, turnip greens, and millet, the fourth dish in The Kids' Table (All Grown Up), our beer-soaked series of holiday dishes.

Organic chicken thighs are seared skin-side down to a golden brown, then braised in a pool of Sweet Yamma Jamma spiked with scallions, red onion, and a blend of warming spices. Served atop a bed of fluffy cooked millet, and topped with just-wilted bunches of turnip greens, this dish is part homey and part elegant, part familiar and part departure, equally at ease on your rushed mid-week menu and your Friendsgiving dinner party spread.

Executive Chef T.J. Rawitzer breaks it down for you so you can create this dish at home with little effort, resulting in major flavor and style points. Pay attention to his notes on presentation, and you'll have your dinner guests wondering when you found the time for culinary school on the side. Or at the very least, wondering you're going to invite them over to eat again! You're going to want to keep this recipe in heavy rotation this fall, so best to keep some Sweet Yamma Jamma on hand at all times, just in case.

Don't miss this dish as prepared by the pros, on the menu at Red Stag now through October 26th, and keep an eye out for details on an upcoming three course prix fixe paired with Sweet Yamma Jamma, coming in November!

Sweet Yamma Jamma-Braised organic chicken thighs with Jamaican spices, turnip greens, and millet

Serves 4

For the Chicken thighs:

• 8 bone in skin on organic chicken thighs
• 1 tbsp allspice
• 1 tsp cinnamon
• 2 tsp dried thyme
• ¼ tsp ground nutmeg
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp chopped garlic
• 1 Jalapeno pepper cut in half
• 1 red onion sliced
• 1 bunch scallions sliced
• 2 tbsp Canola oil
• 1 ½ pints Indeed Sweet Yamma Jamma

Directions

Rub the Chicken thighs with the first seven ingredients and refrigerate for at least four hours. Preheat the oven to 325 F.  In a large skillet heat the canola oil on medium high heat. Once the oil is very hot carefully brown the chicken thighs skin side down. Once a deep golden brown color is achieved remove the chicken thighs and set aside. Turn the heat down to low and sauté the red onion and scallion in the chicken fat. Once the onions are translucent return the chicken to the pan skin side up.  Add the beer and let simmer for 3 to 4 minutes. Place the pan of chicken in the oven for 20-25 minutes or until internal temperature reaches 155 F.

For the Turnip greens:

• 2 bunches turnip greens
• 1 lime
• 1 TBSP canola oil
• Indeed sweet yamma Jamma as needed
• Salt and Pepper to taste

Directions

Wash the Turnip greens thoroughly. Heat a medium sized skillet over medium heat, add the turnip greens, and wilt. Add beer to assist in wilting and cook for 3 to 4 minutes. Season with salt, pepper, and lime juice.

For the Millet:

• 1 cup millet
• 2 ¼ cups water or chicken stock
• 1 tsp olive oil or butter
• ¼ tsp  salt

Directions

Rinse millet and drain in a strainer.  Place in a saucepan, add water, oil or butter, and salt, and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until all water has been absorbed.  Turn off heat and let stand, covered, for 5 minutes.  Fluff millet and serve.

To complete the dish

Remove the braised chicken from the pan.  Reduce the liquid by half and season. Arrange a plate with the millet on the bottom, the braised greens, then topped with two chicken thighs. Spoon the braising liquid over the chicken and garnish (optional) with sliced scallion, and lime zest.