Poussin chicken is a Kenyan fast food of rotisserie chicken that’s chopped up and flash-fried to order before being generously doused in poussin sauce — a lemony garlic-chili butter. This recipe uses ...

Marinate the chicken with lime juice, black pepper, garlic-ginger paste and salt. Mix well and set aside for one to two hours for the flavours to infuse. In a deep pan with vegetable oil over medium ...

Poussin (young chicken) are a bit of a luxury. You will find them at a good butchery. One per person may look a huge amount, but is actually very do-able. For a smaller appetite, cut in half when they ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. At midnight on New Year’s eve, Chinese villagers rush out of their houses to light fireworks to banish evil spirits ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Dissolve sugar in water and bring to simmering point. Wash quince. Cut into quarters without peeling ...

1. Mix all the ingredients, cover the chicken in the marinade and leave overnight. 2. Bake at 200C for about 50 minutes, turning after 30 minutes. Serve with raw onion rings, and a sprinkle of lemon ...

Last year, we filmed John Seymour of Sweetchick and Brooklyn-based rapper-actor Joey Bada$$ as they concocted a quintessential Brooklyn dish in curry chicken and waffles. For our latest installment of ...

Marinate the chicken with garlic, ginger, black pepper salt, and white vinegar. Leave to marinate for about an hour then fry the chicken until golden brown and crispy on the outside. Once the chicken ...