Steps

1. Poach the chicken and onions and set aside (keep their stock to cook the burghul). Break the chicken into small pieces
2. In a medium pot, add 2 cups of stock (chicken and onion) add the spices and mix well. When it starts to boil add the burghul, chickpeas, olive oil, onions, chicken and add enough stock to cover. When it comes to a boil turn down the heat to low cover until water is gone and burghul is cooked. Meanwhile fry or toast the pine nuts until brown and set aside
3. Serve on a wide plate, add the pine nuts on top.

Steps

For the chicken:

1. Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.
2. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency.
3. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
4. Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

For the sauce:

1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
2. Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes.
3. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage add a splash of water if the curry is too thick.
4. Stir in the honey and the fenugreek powder. Season to taste.
5. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.

Steps

1. Season the chicken thighs with salt and pepper and sear on both sides in a skillet with some vegetable oil (you can use the over broiler) about 8 minutes on each side. Once brown and crispy, deglaze with a couple of tablespoons of beer.
2. Chop the vegetables for your trinity (onions, bell peppers, and celery), finely mince the garlic and finely chop the jalapeno
3. To prepare the roux, In a heavy bottom cooking pot, heat up the oil and then add the flour. Once you add the flour, DO NOT walk away from your roux and keep stirring (on medium heat). In a couple of minutes it turns from white to blonde  then to brown.
4. Add the vegetables (except for garlic) and a pinch of salt and sweat them off for a few minutes then add the garlic and cook for a few minutes.
5. Once the onions are translucent, add the rest of the beer to the vegetable roux mixture and stir for a few minutes till the alcohol evaporates.
6. Add the chicken stop (a little bit at a time), add the chicken in, bay leaves, 1/2 tbsp salt, 1/2 tbsp blak pepper, smoked sausage (chopped). Turn the heat up to medium high until it comes up to a good simmer and then turn the heat down to medium-low and cover (stir every 10 minutes or so). Keep cooking for 2-3 hours (you can't overcook a gumbo)
7. Pour in a bowl with rice and garnish with green onions

Steps

1. In a large bowl, add the chicken and all the marinade ingredients. Mix well and massage the chicken and leave aside for an hour
2. In a large pot, heat 1 tbsp of ghee and 1 tbsp of oil, add the marinated chicken. Saute for a 1-2 minutes on high heat, then cover until the chicken is done
3. Meanwhile, prepare the gravy. In a medium pot, heat 1 1/2 tbsp of ghee. Add 1 tsp ginger paste, 1 tsp garlic and saute until the raw smell goes off. Add the fried onion paste and saute for a few seconds. Add the pureed tomatoes and fry until the oil separates. Add 1/2 cup cashew nut paste and saute until oil slightly oozes out. Add 2 chopped green chilies, 1/2 cup yogurt and mix well. Reduce the heat to medium and cook until oil separates. Add a cup of water and mix well. Add salt and let the gravy boil.
4. Once the chicken is cooked, add to the gravy and make sure to scrape off all the masala and add it to the gravy. Mix the chicken with the gravy, add 1/4 tsp garam masala, 1/4 tsp pepper powder, a little bit of chaat masala, 1 tsp fenugreek powder, 2 tbsp cream and mix well. Leave for 5 min and serve (add garnishings)

Steps

1. Heat a pan and roast the whole spices (corriander, cumin, bay leaf, black cardamom, cloves, black pepper, cinnamon stick). Dry roast for 1 minute on low flame until fragrant. Remove and set aside to cool off. Add the spice to a coffee grinder and grind to a fine powder
2. Heat 3 tbsp of oil in a deep pan. Add the sliced onions and fry on medium heat until golden
3. Add the ginger and garlic past to the onions and fry until the raw smell goes off
4. Add the sliced green chilis and fry for a minute. Put the lid on for 2 minutes
5. Add the turmeric powder, chili powder and stir around until the oil separates from the masala
6. Add the chopped tomatoes and stir until they turn soft. Put the lid on for 2 minutes
7. Add the chicken pieces and fry until chicken turns white (around 2-3 minutes)
8. Add the ground masala and mix well. Cover and cook on low flame for 5 minutes
9. Add 1 cup of water, stir well (add more if needed). Add the salt and bring to a boil, cover and simmer for about 15 minutes on medium flame
10. Garnish with corriander and turn off the heat

Steps

1. Heat ghee in a pan. Allow it to melt.
2. Fry onions in ghee till they are dark golden brown.
3. Once they are dark brown, remove the onions and keep them separately in a bowl.
4. In the same ghee, add chopped garlic and tomatoes. Cook them until they are soft.
5. Add the fried onion back in the ghee and mix it well.
6. Add ginger paste and mix it well.
7. Add cumin seeds, crushed coriander seeds and green chillies.
8. Add turmeric powder, salt and chilli powder. Give it a mix.
9. Add boneless chopped chicken in the mixture and mix it well.
10. Fry them well till they are nicely cooked.
11. Cover it with a lid and allow it to cook for 5 minutes.
12. Once the chicken is cooked well, add yoghurt.
13. Add crushed coriander seeds and fenugreek leaves and mix it.
14. Pour cream along with fenugreek leaves and garam masala.
15. Give it a final mix and serve hot!

Steps

1. Heat the oil in a pan and add the whole garam masala, then add the mustard seeds. When the mustard seeds start crackling add the cumin seeds
2. Add the onions and stir until they become translucent and then add the turmeric
3. Add the curry leaves and the chilies and stir for a minute
4. Add the chicken and once their color changes add the salt and the rest of the spices (black pepper, cumin, corriander)
5. Once all the spices are incorporated, add the ginger garlic paste in the center of the pan and stir for a while
6. Add the coconut puree and stir a bit and then add the cashew puree and keep stirring and finally add the yougurt. Keep on a low flame for 10 minutes and add a little bit of water if you see the sauce is too thick
7. Garnish with corriander and green chilies and serve

Steps

1. Melt the butter in a soup pot over a medium heat. When it melts and just thinks about turning golden brown, dump in the vegetables, throw in a pinch of salt and a pinch of fresh thyme. Give it a stir and cook for about 5 min until the onions turn translucent
2. Dump in the chicken broth and crank the heat to high and bring it up to a boil
3. Check and adjust for salt and then add the noodles, give it a stir, leav on high heat and boil for 5 min
4. In the meantime, cut the chicken to small pieces. After 5 min dump in the chicken, give it a stir and a simmer for 5 min

Steps

1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Steps

Finely pound the fennel and coriander seeds. Then process the yellow onion, lemongrass and ginger until you have a fine paste. Then mix in the pounded fennel, coriander, turmeric powder, cane sugar, and peanut oil. Mix well and marinate the chicken for at least 6 hours or overnight in the fridge.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.

Steps

1. For the 1st marinade, add all the ingredients to the chicken and mix well to coat all the pieces of chicken and keep aside for 20 min
2. For the 2nd marinade, add vegetable oil to a pan. Then add the tymol seeds and the gram flour and cook on a medium flame for a few minutes
3. In a large bowl, add the cooked gram flour mixture and the rest of the ingredients of the 2nd marinade and mix well (add the mustard oild at the very end)
4. Add the marinated chicken pieces to the 2nd marinade and mix well to coat all the pieces. Let the mixture rest for 2-3 hours (or better 24 hours)
5. Put the chicken pieces on skewers and cook in an oven at 220 C for around 15 min or on a grill (baste with oil halfway through)

Steps

1. Pound the ginger and garlic into a medium coarse paste. In a bowl add salt, turmeric, chili, yogurt, and the ginger garlic paste to the chicken and mix well, leave to marinate for 30 min
2. Add vegetable oil to a hot wok/pan. Add cinnamon, star anise, bay leaf, cloves, green cardamom, fennel seeds, and dried chilies. Fry until fragrant
3. Add the onions and fry until golden in color. Add the curry leaves and green chilies and fry a bit
4. Add the marinated chicken, spread to a single layer and cook for a couple of minutes. Turn over the chicken and cook for another 2 to 3 minutes
5. Add ground corriander, chili, cumin, and black pepper and mix until well combined. Add the kashmiri chili for red vibrant color and mix well
6. Finally, add water and yogurt and mix well. Simmer for about 20 min or until the chicken absord all the gravy/sauce
7. Taste and adjust the seasoning (add salt). Add the corriander leaves, mix one last time and serve

Steps

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
5. Serve chicken with a green salad, spooning the sauce over the top.

Steps

1. Heat up veal stock and let simmer. Prep the mirepoix (garlic, onions, leeks, carrots, celery, mushroom trimmings, and some aromatics)
2. In a hot pot or dutch oven, sear chicken parts on both sides to brown. Transfer into a bowl. Remove some of the fat left in the pot if too greasy.
3. Throw in the mirepoix (veggies only) and cook for 15 minutes on high heat, stirring every so often (roast them well) and season with salt. Add tomato paste, stir well and cook for an additional 5 min. Add seared chicken parts, the hot veal stock and aromatics. Bring to boil, cover and cook on low heat for an hour. Remove and discard solids and sieve in a saucepan. Put brown stock back on stove, skim off impurities and fat as it continue to simmer and reduce to 1.25L
4. Dredge chicken thighs and drumsticks in flour, shake of excess flour and set aside. In a very hot sautoir or dutch oven, pour in oil and sprinkle some salt. Sear chicken in 2 batches (skin side down first) in both sides and cook in the oven for 45 min at 375ºF (190ºC). Transfer chicken onto a plate to rest. Save rendered chicken juice and add it to the brown stock. 
5. In the same pan, melt butter and saute mushrooms on high heat for 8 min. Throw in shallots, season with salt and cook for 3 to 4 min more. Add porcini powder if desired and flambe with cognac. Deglaze with Chardonnay and reduce to two-third. Sprinkle flour, stir up and add hot stock stirring constantly – bring to a boil and let simmer to thicken. Reajust seasoning with salt and pepper to taste. 
6. Dunk chicken in the sauce and let simmer for 30 minutes before serving. Garnish with parsley and tarragon. This dish can be refrigerated for up to 3 days. Rewarm slowly prior serving.

Steps

1. ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER.  COOK TILL BROWN.
2. ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3. ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4. ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.

Kabsa Topping

1. ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND  ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.  
2. THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY.  ONCE BROWN, PUT IT ON TISSUE PAPER.

Kabsa Main Dish

1. ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2. TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS.  COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP.  COOK FOR 25MIN ON MEDIUM HEAT.
3. SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Steps

sauté onions with olive oil and salt until translucent
meanwhile, poach the chicken and break into morcels
add sumac to the onions + 1 tbsp dibs rimman and cook a bit
add the chicken and cook a bit
slice the bread (markouk) into 8ths, fill with chicken mixture and use oil to seal the pieces
bake under the grill to brown the tops

Steps

1. Prepare the chicken: Season the flesh side of the chicken with half of the salt, the paprika, lemon zest, and olive oil. Flip and season the skin side with the remaining salt. Place in the refrigerator skin-side up, uncovered, and let rest for 24 hours.
2. Make the aioli: In a medium bowl, whisk together the salt, egg yolks, and lemon juice. While whisking constantly, slowly drizzle in the oil until emulsified. Season to taste with salt.
3. Make the paste: Smash all the ingredients together in a mortar and pestle until the coriander seeds have popped. Set aside.
4. Cook the chicken: Heat the canola oil in a large cast-iron skillet over medium-high. Add the chicken, skin-side down (make sure the skin is stretched over the chicken to avoid any exposed skin!), and reduce the heat to medium. Wrap a slightly smaller cast-iron pan in foil and press on top of the flesh-side of the chicken. Cook until the skin is crisp and the chicken is almost nearly cooked through, 15 to 20 minutes. Remove the cast-iron skillet and carefully drain off the fat. Flip the chicken over in the skillet. Remove from the heat and let the chicken rest and carry over cooking in the skillet for around 10 more minutes.
5. Meanwhile, Make the sauce: Heat olive oil in a large saucepan over medium-high. Add the garlic and cook until just toasted, about 30 seconds to 1 minute, then immediately add the onions to stop the garlic from cooking any more. Cook until the onions are soft, 3 minutes, then stir in the prepared chili paste. Cook until fragrant, about 30 seconds, then add the wine. Cook until reduced by half, then stir in the chicken stock, bay leaves, and lemon peel. Bring to a simmer and reduce by half, 25 to 30 minutes. Season to taste with the sherry and salt. Keep warm.
6. To serve, transfer the chicken to a serving platter with a ramekin of the aioli. Drizzle the pan drippings over the chicken and top with some of the piri piri sauce. Drizzle with some olive oil and serve with fries.

Steps

1. Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
2. In a large bowl, toss the tomatoes with the scallions and serrano chiles.
3. In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
4. Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
5. Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
6. Make the chicken: Preheat the oven to 400°F (200°C).
7. Season the chicken all over with salt and pepper.
8. Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
9. Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
10. Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
11. Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
12. Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
13. Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.

Steps

1. Preheat oven to 450 degrees F.
2. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
3. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

Steps

1. Dry roast the pine nuts, pistachios and almonds or fry them in a bit of oil until they're brown. Keep on stirring them because they can get burned easily. Once golden brown, set aside.
2. If you're going to poach the chicken,  it's better to use ones with bones (they give flavor to the broth). The shortcut here, is to get roast chicken and use it's pieces and use ready made chicken broth (or use chicken stock cubes like Knor)
3. To poach the chicken, place in a large saucepan along with the quartered onion, cardamom pods, cloves, pepper corns, and bay leaves.
4. Add water (make sure the chicken is covered with water) and add sea salt (you can also add fresh thyme or rosemary to give it more flavor)
5. Put the pan on high heat until the water boils, lower the heat to medium and let it simmer for 15 min (remove the scum that floats on top).
6. After 15 min turn off the heat and cover the pan for another 10-15 min (with the heat off) then remove the chicken pieces and let them cool before you can remove the flesh from the bones (and set aside). Pour the chicken stock (where all the flavor is) through a sieve and set aside.
7. In the meantime, wash the rice and leave aside soaking in water (it makes it easier to cook)
8. In another saucepan, over a medium heat, fry the ground beef in 2-3 tbsp of oil and while browning the meat add the spices (ground cardamom, allspice, salt, cinnamon, and a pinch of black pepper). 
9. When the meat has browned, drain the rice and add it to the pan and fry a little bit with the meat.Then add the chicken stock and turn up the heat. Once the liquid starts to simmer, turn down the heat to low and cover (for 30 minutes). Try not to uncover during this time (it messes up the rice). 
10. After 1/2 hour, uncover and check if the rice is cooked and the liquid has dried up. Fluff the rice with a big fork or spoon to mix the meat and rice. Add the chicken pieces and the fried nuts on top and serve.

Steps

1. Dice 1 onion and add to a pot with the chicken, 1 clove of garlic, 1 tsp salt and 1/8 tsp saffron. Let it cook for 1 hour on low heat. Once the chicken is cooked, debone and shred to pieces
2. Grate 1 onion and add to a pot. Wash 1 cup of barley and add it to the onion. Add 5 cups of water. Add 1 tsp salt, 1 tsp turmeric, 1/4 tsp black pepper and let it cook for 2 hrs (covered)
3. Dice the mushrooms and set aside. Melt 1 tbsp of butter in a pan. Saute the mushrooms for 2 min.
4. Add the sauted mushrooms, the shreded chicken and the chicken broth to the pot of barley and let it cook for 1 more hr
5. To make the white sauce, in a separate pan melt 1 tbsp butter, add 1 tbsp vegetable oil, 1 tbsp flour and stir for 1 min. Then add 1 cup of milk and stir until it becomes smooth
6. Add the white sauce to the soup and let it cook for 30 min
7. Finally, add the juice of 1-2 lemons, garnish with parsley and enjoy

Steps

finely chop the garlic and slice the red onion.
heat the oil and gently fry the onion and garlic until soft, then remove from the heat.
add the paprika, Worcestershire sauce, brown sugar, Tabasco, tomato ketchup and Jack Daniels to the onions. Give it a good stir.
take half of Jack Daniels sauce and mix it with the chicken. Leave in the fridge to marinate for at least an hour or preferably overnight.
preheat an oven to 200ºC and preheat a grill to medium-high.
stick the chicken onto a baking tray and bake for 20 minutes.
slice the chicken into thin strips as soon as its cool enough to handle.
heat the remaining Jack Daniels sauce and chuck in the torn chicken.
lay out the bacon on a tray and cook in the oven for 12-15 minutes until crispy.
halve the subs and lay out on a grill tray.
spoon the chicken onto the bottom halves of the sliced bread and top with the bacon strips then lay out the cheese on top.
toast the sandwich halves until the cheese begins to bubble.
combine the two halves and serve with salad or slaw!