6 chicken thighs
3 sweet potatoes
1-inch knob (3cm) of fresh ginger
1/4 cup (90g) honey
2 tablespoons of brown sugar
2 cloves garlic
1 lemon
1 small green chili pepper (optional)
Salt + pepper

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1 chicken of 3lbs (1.5kg)
3 onions
1 tablespoon raisins
4 1/2 oz (125g) blanched almonds
4 tablespoons of sugar
1 teaspoon ground ginger
4 cinnamon sticks + ground cinnamon
2 tablespoons chopped parsley
1 cup olive oil
1 tablespoon butter
Saffron
Salt & pepper

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3 cups (300g) all-purpose flour
6 oz (175g) butter
2 cups (1/2dl) of cold water
1/4 teaspoon salt
3/4 lb (350g) chicken breast
1/3 lb (300g) frozen peas
1 onion, finely chopped
3 carrots, sliced
2 potatoes, peeled and cut into cubes about 1 inch

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1 large chicken cut into pieces or 6 chicken thighs
1 cup (20cl) champagne (you can substitute white wine )
2 tablespoons honey
1/2 cup (10cl) orange juice
2 tablespoons lemon juice
1 tablespoon oil
12 dried figs
18 dates
1 tablespoon sesame seeds

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A good chicken (or other poultry)
4 pounds (2 kg) of mixed root vegetables (turnips, carrots, beets, parsnips, radishes, artichokes…)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Few sprigs of thyme
Salt and pepper

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2 beautiful organic chicken breasts
2 small handfuls of green beans
1 head of garlic
2 fresh shallots or two fresh red onions
1 preserved lemon cut into 4 (recipe here)
Olive oil
White balsamic vinegar (or white wine)
Coarse salt
Salt and pepper

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3 tablespoons olive oil
3 pounds (1.3 kg) chicken legs and thighs
2 yellow onions, diced
3 cloves garlic, minced
1 coffee spoon turmeric
1-inch piece ginger root
1 teaspoon cinnamon
1 tablespoon honey
7 oz (200g) dried prunes
3 1/2 oz (100g) blanched almonds
3 tablespoons (30g) of sesame seeds
1 cup chicken stock
8 potatoes

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8 pieces of chicken
3 onions
3 cloves of garlic
1 cup (25 cl) of vegetable or chicken stock (here is how to make your own stock)
1 bottle (75 cl) of red wine
Thyme, parsley, bay leaves
5 mushrooms
4 carrots
5 1/3 ounces (150g) of bacon
1 tablespoon of flour
1 tablespoon of concentrated tomato paste
1 dash of olive oil

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1 lb (400g) chicken breast
1 eggplant
2 peppers
1 teaspoon Worcestershire sauce
Thyme
Olive oil
A small glass of water

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3/4 pound (300g) carrots (or pumpkin, depending upon your mood and the season)
1 onion
2 cloves of garlic
2 tbsp vegetable Oil of your choice — olive, sunflower, peanut
4 chicken thighs
1 tbsp curry paste
3 tbsp peanut butter
3/4 cup (20cl) coconut milk
1 lb (450g) frozen green beans
2 handfuls of salted peanuts
Salt and pepper
Fresh cilantro

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2/3 lb (300g) chicken breast, diced
1 small red pepper
1 small green pepper
1 small yellow pepper
A dash of olive oil
1 1/2 teaspoon of curry
A little salt
Pancake batter

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1 3/4 lbs (800 g) potatoes
1 onion
2 tbsp of Cajun spices mix
1/3 cup (8 cl) of vegetable oil
Salt and pepper
6 to 8 chicken legs

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1 organic chicken cut in pieces
2 onions
2 cloves of garlic
2 green bell peppers
2 red bellpeppers
Peeled tomatoes or a can of tomato pulp
Salt and Espelette chili pepper flakes
Olive oil

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3 skinless and boneless chicken breasts
1 cube stock
1/3 lb (150g) white rice (cooked for 10 minutes)
1 red bell pepper
1 green bell pepper
1 small can of corn
2 onions
1 pint (400ml) cold water
1 tablespoon of olive oil
Coriander leaves, finely chopped

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1 chicken cut into pieces of farm
1 knob of butter
Olive oil
1 onion
2 or 3 carrots
1/2 cup (12cl) of lemon juice, or vinegar, or verjuice
1/2 cup (12cl) dry white wine
1 bouquet garni: thyme, bay leaf, parsley
1/2 cup (12cl) of chicken stock (or 1 bouillon cube in 1/2 cup hot water)
1/2 pound (250g) mushrooms
Salt and pepper

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