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Bulbs of fresh garlic that have been cooked (and cured) at very low temperature for up to a month are called ‘black garlic’. These soft, deep black cloves have no resemblance in flavour to raw garlic, but taste like a mixture of balsamic vinegar, miso and molasses. It’s a flavour that pairs beautifully with chicken and porcini mushroom in this super easy to make tray bake dish.
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The official state cuisine of Louisiana, Gumbo traditionally consists of a strongly-flavored stock, meat or shellfish, and the Creole “holy trinity” ― celery, capsicum, and onion. This super green take on this dish adds kale and herbs with chicken and chorizo.
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Piri Piri Chicken with Barbecue Sweet Potatoes & Green Olive Jalapeño Salsa. Pack on the flavour with this delicious and […]
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Leftovers have never tasted better with this delicious Chilli-Roasted Chicken Salad with Red Rice Recipe. With tender pieces of chicken, […]
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It doesn’t get much more comforting than this deliciously warming chicken soup. “My Mother used to prepare this in the […]
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Adobo Chicken with Radish Salad. Simple, fresh and bursting with flavour, this tex-mex inspired weeknight meal is calling your name. Serves […]
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The cooking aromas of this delicious Portuguese barbecue chicken will have you salivating long before it even reaches your mouth.
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Make your roast chicken sing with this crispy five-spice coating and golden sweet potatoes.
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Mango and avocado are great accompaniments to tender roast chicken. If you prefer, you can use the barbecue, just heat it to high before adding the chicken.
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