Yogurt: Any plain yogurt works well; it doesn't need to be Greek. Season well! Nigella doesn’t call for salt in her recipe.

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

Instructions: Rinse the basmati rice in tap water 2 times. Soak the rice for 2-3 hours. Combine the chicken bones, carrot, celery, cardamom pods, cinnamon, black peppercorns, saffron, salt and 8 cups ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica knows the feeling of having chicken ...

Every year when the midwinter doldrums loom, the array of oranges at the market gives me the lift I need. The fruits’ juicy tang and varieties that belie the name — red blood oranges, as well as pink ...

Remove fat from chicken and make 3 or 4 long slits in meat to allow marinade to penetrate. Mix yogurt, 1/4 cup chopped mint, ginger, coriander, cayenne and sugar to make marinade. Divide marinade, ...

1. Combine broth and chicken in a medium sauce pan. Bring to a boil, reduce to a simmer, and cook until the meat is very tender. Remove from the broth, pull meat from the bones, and tear into small ...

Aida Mady makes this dish during Ramadan to break the daily fast. Recipe adapted by Mady from a traditional Egyptian recipe. 1 whole chicken (about 3 pounds), cut into 8 pieces (may substitute legs ...