These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard, coriander and jalapeño. 2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, ...

There's something undeniably comforting about a rich, creamy chicken dish, but the indulgence often comes at a cost: heavy cream, excess butter and ultra-processed ingredients that can leave you ...

A walk-away roast chicken can’t get much easier, so with the set-it-and-forget-it method in mind, we used the spice cabinet to simplify the shopping, too. We doubled the volume of seasonings — citrusy ...

Wash the chicken and marinate the chicken with the above ingredients. Mix well and let it marinate for about five hours or so so that the flavours will infuse well. Prepare your charcoal and grill ...

In a clean bowl place the eggs and beat, add the chopped onion, coriander, chillies and caraway seeds. Whisk in the flour and add a splash of the fish sauce. Beat well together making sure that there ...

In a pan over medium heat add the oil and saute the onions until slightly golden brown. Add in the garlic ginger mince. Go in with the chicken pieces flip the chicken and cook for about two minutes.

This Kitchen Capers recipe was sent in Adelaide De Maine and is a delicious mildly spiced meal for any occasion. Cut each chicken joint into two. Mix thoroughly with crushed garlic and yoghurt. Cover ...

The nip in air has made us pull out all our warm winter wear, but we know that it is not enough this year. Instances of cold, cough and flu are on the rise, and at this point, we have to take all ...

With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. As the ...

Preheat the oven to 230°C. Arrange the chicken on a baking sheet. Mix the pesto with the oil and spread over the chicken pieces. Heat in the oven until hot and crispy (about 10 minutes). SWEET ...