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cooking.nytimes.com
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco Save yourself the cost of a plane ticket, however, and make this at home First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy Thai recipe for stir-fried noodles with ground chicken and bell peppers.
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Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.