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For this recipe, which brings together Andalusian spices Portuguese-style chicken, use small birds (2- or 3-lb.), or Cornish hens. |
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Berebere is a traditional blend of spices from Ethiopia, made with very aromatic peppers and spices. It is often used in stewed meat and poultry dishes. It is to Africa what curry is to the Indies. |
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This easy dish is like a chicken cacciatore interpreted by another culinary tradition. |
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A little more peppery and with more heat than we're perhaps used to in a butter chicken, the aromas of this version will absolutely transport you! |
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Garlic chicken accompanied with a vinegar-based dip. |
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Quick, easy, and succulent. |
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This recipe was inspired by a dish in the Kitlab al Tabikh, a culinary book published in Baghdad in the tenth century. The author recommends the recipe be prepared with truffles, or, if these are not available, with carrots or gourds! |
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A delightfully refreshing dish with a yoghurt sauce. Ready in under 30 minutes! |
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A delicious sliced chicken recipe |
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Recado is a sweet paste of spices used in Mexican cuisine. This recado-based recipe works equally well using chicken or turkey. A unique dish and a must-try! |
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This typically West Indian dish combines pineapples, tomatoes, and ginger in an extraordinary gustatory marriage! |
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This variation on Creole duck with pineappple produces a slightly sweeter dish, wonderful when served with a beautifully fresh salad. |
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We've known about the special affinity between the rose and the quail for some time. This recipe explores that relationship in greater depth. |
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A great dish for a weekend get-together with friends. Savoury and beautifully fragrant.
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Almost in the 'fusion' school, this dish is made with an Indian masala blend. The ginger, star anise, and garlic come together beautifully to accent the flavour of the duck. |
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The easiest chicken curry you've ever made. Who says the real thing takes too much work? |
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Revitalize the traditional Wednesday night grilled chicken... |
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This recipe draws on the Chinese-Indonesian cooking tradition to turn a chicken satay recipe into a stirfry. |
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A subtly sweet Kerala style chicken curry featuring a tarka and cashews |
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A strongly spiced, slightly acid grilled chicken |
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Pomegranate molasses combined with the spices selected for this dish make the perfect complement to the delicate flavour of the quail meat. |
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This recipe hails from Hunan province in central China. Rice noodles are delightfully chewy, and are the noodle of choice for this dish fragrant with the earthy aroma of shiitake mushrooms. |
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A simple roast chicken with poultry spices |
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A classic recipe for preparing this delicious and delicate meat. |
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Roast duck, succulent and well marinated in a spicy brine. |
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Little flavourful chicken kebabs to serve as an hors-d'oeuvre or on top of a salad for a light meal. |
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A method equally well-suited to pilafs or lamb dishes. Yields four servings. |
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Tandoori chicken is a recipe from northern Punjab. The chicken is cooked traditionally in a special terra cotta oven called a tandoor, which is somewhat squash-shaped and sunk into the earth. This dish must be accompanied with nan, the typical Indian bread baked on the inner walls of the tandoor. |
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This holiday season, let's rethink the classics: try our Tandoori Turkey recipe and serve it with a retooled cranberry chutney. |
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The following recipe serves 8 to 10 people. Serve with rice, hot sauces, and your favourite chutney. |
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