Cooking with a little wine – in this case the famous dessert wine from Sicily – gives great depth to a sauce: nearly all the alcohol and calories burn away, leaving behind only flavour. This sauce is thickened with a mixture of egg and lemon juice, which is typically Mediterranean and less rich than beurre manié or cream.
This is a dish from Singapore made with chicken wings, soy sauce, garlic and aromatic sesame oil; it's irresistible. If possible, cook in a clay pot. You can add sliced potatoes to make it a complete meal.
This is a terrific rub for chicken just before it's cooked onto the barbecue. It adds flavour, seals in the juices and gives the finished chicken a lot of colour.
This delicate yet rich-tasting soup is packed with good things, and makes a warming and sustaining main course. Chicken breasts are poached with vegetables, then rice is cooked in the well-flavoured stock. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.
Chicken thighs are excellent in a casserole, being very tender and full of flavour. Fresh apricots and a bulb of fennel make good partners, especially when spiced up with cumin. Plain boiled rice, or saffron rice (see the recipe on page 74), would be a good accompaniment, as would boiled new potatoes or baked potatoes.
This colourful one-pot dish is very simple to make and ideal for a tasty and nutritious mid-week meal. Coconut milk, gentle spices and fresh coriander add an exotically fragrant note. Serve with a mixed green salad.
Based on Japanese-style fondues, in which food is cooked at the table in a flavoursome broth, this chicken and vegetable casserole makes a satisfying main course all in one pot. A sharp and savoury citrus sauce provides a delicious dip to season the succulent ingredients individually just before they are eaten.
This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red peppers make a chunky vegetable sauce for chicken pieces, with spicy chorizo sausage, sun-dried tomatoes, rosemary and olives adding tastes of the Mediterranean. Serve with crusty bread.
Fluffy grains of basmati rice cooked with garlic and spices and some cherry tomatoes taste great in a dish with quick marinated griddled chicken breast. Just serve with a green salad or some cooling raita. Delicious!
This delicious stew is inspired by my friend from Sierra Leone who often cooks for her family. Many ingredients can be modified. This is kind of a 'whatever is on hand' recipe. You can use a whole chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped coriander, parsley or unsalted peanuts.