Friday evenings have this wonderful ability to transport you to different culinary worlds through the magic of aromatic ...

1 pound chicken breasts – cut into bite sized pieces, boneless and skinless 2 1/2 cups broccoli florets – cut into bite sized pieces; 3 tablespoons olive oil – divided; 1 ¼ teaspoons salt ...

Place the chicken thighs in a bowl and drizzle with 1 1/2 tablespoons of the olive oil. Season with the smoked paprika, garlic powder, thyme, red pepper flakes, cumin, cinnamon, yogurt, lemon ...

This chicken fried rice is healthier and quicker than getting take out. ... 4 cups pre-cooked brown rice; 12oz pre-cooked chicken, cut into pieces; 1/4 cup soy sauce; 1 lb frozen vegetables; ...

Place the chicken thighs in a mixing bowl. Mix together the soy sauce, vinegar, 1 tablespoon of the oil, the coarsely ground pepper, half of the grated ginger and half of the grated garlic.

Add chicken and cooked rice and stir to combine, cooking for about 2 minutes (enough to get a very light sear on the chicken), then make a hole in the middle of the skillet. 2.

Melissa Clark and I will be appearing at Watchung Booksellers in Montclair, N.J., on Oct. 10. I’m heading to Washington, D.C., with Eric Kim for a conversation on Oct. 14 at Sixth and I.Finally ...

1 teaspoon garlic mince . 1 teaspoon ginger mince . 200ml maziwa lala (sour milk) Juice of 1 lemon . Salt to taste . 4-5 tablespoons vegetable oil . Mix everything and let it marinate for about 30 ...

Add chicken and stock. Bring to a boil, stirring continuously. Cover and cook for 20 minutes or until the vegetables are tender and the chicken is cooked through.

On one sheet pan, drizzle chicken breasts with 2 Tbsp. of olive oil, and season on all sides with salt and pepper. Step 4 On a second sheet pan, drizzle broccoli florets with 2 Tbsp. of olive oil ...