1. In a large bowl, mix the chicken with the onions, olive oil, salt, pepper, ginger, ras el hanout, tumeric and saffron. 2. Stir to coat the chicken well, cover, and set aside to marinate for four ...

“My version of this traditional Moroccan celebration chicken dish still has all the soul of the original, but I’ve just refined it a little. I’ve used a shredded pastry called kataifi to wrap around ...

Portion the chicken into six pieces. Begin by pulling a leg away from the body to see where it attaches. To remove the whole leg, first cut through the skin between the thigh and the breast, and then ...

The weather appears to be turning. I had to wear a jacket when leaving the house one day this week and there is a definite chill in the morning air. This sort of weather always gets me thinking about ...