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Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)
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Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

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Chicken shawarma is the home-cook version of the Levantine spit-roasted chicken, marinated dark with baharat and yogurt…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours

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

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

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

A whole chicken is slashed to the bone and rubbed with a yogurt-based marinade thick with chaat masala, Kashmiri chilli…

A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…

Chicken thighs are marinated briefly in onion, garlic, ginger, tomato and a sprinkle of curry powder, then sealed in a…

The Saudi gathering platter built for the night when one cut of meat isn't enough