
Chicken Tagine with Preserved Lemon and Olives
Bone-in chicken thighs and drumsticks rub with a saffron-cumin-ginger-paprika paste, then braise gently with onion…
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Bone-in chicken thighs and drumsticks rub with a saffron-cumin-ginger-paprika paste, then braise gently with onion…

Chicken pieces are rubbed with a spice paste of garlic, ginger, saffron, turmeric, paprika, cumin, salt and olive oil; rest for 30 minutes

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage

Iraqi dolma is the slow-cooked stuffed-vegetable dish that anchors every Iraqi family table at celebrations and Sunday…

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…

A soft yeasted olive-oil dough rises for 45 minutes

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

Gheymeh is the Persian split-pea-and-dried-lime stew, a sour-savoury Persian classic crowned with a heap of…

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

Cracked wheat (daleya), pearl barley, chana dal, masoor dal, moong dal and urad dal soak overnight together

Lamb shoulder cubes simmer slow with chickpeas, lentils, tomatoes, vermicelli noodles, and a heavy spice mix (ginger…