There are days when we want to make a full three-course meal, complete with appetisers, main course and even dessert. There are other days, however, when we would rather not cook such elaborate ...

Using bone-in chicken thighs adds rich flavor and keeps the meat tender and juicy in this Spanish-inspired dinner. The chicken simmers with rice, tomatoes, peppers, onion and garlic, all brought ...

Don't be put off by the sheer quantity of garlic in this traditional Spanish garlic and white wine chicken recipe. The slow braising really mellows it out, giving you an almost roasted flavour. I like ...

This recipe comes from a wildly successful cookbook written in 1902 called “Mrs. Rorer’s New Cookbook.” It was written by Sara Tyson Rorer, who was respected for her tasty dishes. When I tried this, ...

1. In a small bowl, stir together the 1 teaspoon salt, paprika, chile powder, cumin, coriander, and black pepper. Sprinkle the mixture evenly on the both sides of the chicken pieces. 2. In a large ...

4 chicken legs or 8 thighs or a mix sea salt and black pepper 1 tbsp paprika 1 x 15g bunch thyme 1 whole bulb garlic separated into cloves 2 tbsp olive oil 1 large red pepper 12 black olives 300ml ...

You might want to get your butcher to cut your chicken up for you. Removing the skin helps the garlic to penetrate the flesh, and you still get lots of golden crispness. Remove the skin from the ...