2 tablespoons / 30 g pork lard (or butter)
3 pounds / 1.4 kg chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced (optional)
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups / 480 ml quality chicken broth
1 1/2 teaspoons sea salt

1/3 cup / 80 ml unseasoned rice vinegar
1/4 cup / 60 ml low-sodium soy sauce
3 garlic cloves, coarsely chopped
1 large shallot, thinly sliced into rounds
3 large dried bay leaves
1 tablespoon grated fresh ginger
1 teaspoon ground black pepper
1 1/2 lb / 680 g boneless, skinless chicken thighs
1 tablespoon olive oil

2 tablespoons / 30 ml olive oil
juice of 1 lemon
3 tablespoons / 45 ml Worcestershire sauce
3 tablespoons / 45 ml honey
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 boneless chicken breasts

750 g / 1.5 lb chicken thigh fillets, boneless and skinless
3 garlic cloves, minced
1/3 cup / 85 ml soy sauce
1/3 cup + 2 tbsp / 100 ml white vinegar
4 fresh bay leaves or 3 dried
1 tbsp oil
1 tbsp oil
3 garlic cloves, minced
1 small brown onion, diced

1 medium yellow onion, diced
1/3 cup / 40 g all purpose flour
1 Tbsp dried basil
2 cloves garlic, minced
2 Tbsp tomato paste
3 Tbsp / 45 ml olive oil
4 cups / 960 ml chicken broth
2 (14.5 oz / 410 g) cans petite diced tomatoes
1 to 1 1/2 lbs / 450–680 g boneless, skinless chicken thighs

1 cup / 240 ml jasmine rice
1 3/4 cups / 420 ml water
1/4 tsp salt
1/2 cup / 120 ml seasoned rice vinegar
1/2 cup / 120 ml vegetable oil
6 tbsp mayonnaise
1/4 cup / 60 ml soy sauce
1/4 cup / 60 g finely chopped peeled fresh ginger
2 garlic cloves, chopped

1 tbsp extra-virgin olive oil
4 (6–8 oz) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp dried oregano
3 tbsp unsalted butter
3 garlic cloves, minced
1 1/2 cups / 225 g cherry tomatoes, halved
3 cups / 90 g baby spinach

3 chicken breast pieces (halved or 1½ large breasts)
2 tablespoons / 30 ml olive oil
1 teaspoon salt (or to taste)
⅛ teaspoon black pepper (or to taste)
2 scallions, white parts sliced
1 cup / 200 g bulgur (uncooked)
¾ cup / 100 g carrots (grated)
1 teaspoon Italian seasoning
1 teaspoon paprika

2 tbsp extra-virgin olive oil
4 (6–8 oz) boneless, skinless chicken breasts
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup / 115 g unsalted butter
1 medium shallot, finely chopped
5 garlic cloves, finely chopped
1/2 cup / 120 ml low-sodium chicken broth
4 tsp Dijon mustard

⅓ cup / 80 ml olive oil
½ cup / 120 ml plain yogurt
2 tablespoons / 30 ml lemon juice
1 medium onion, sliced
2 teaspoons garlic powder
1 teaspoon paprika (or smoked paprika)
1 teaspoon ground cardamom powder
½ teaspoon salt
½ teaspoon black pepper

2 tablespoons / 30 ml olive oil
1 pound / 450 g chicken breast, cut into ¾–1 inch pieces
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons / 30 g butter
2 cloves garlic, minced
1 cup / 240 ml chicken stock
1 cup / 240 ml heavy cream

1 whole chicken, spatchcocked
Lime to serve
1 × 400 g / 14 oz tin full-fat coconut milk (at least 70% coconut extract), divided
150 g / 5 oz ripe, sweet cherry tomatoes
30 g / 1 oz mild red chillies, roughly chopped
25 g / 1 oz ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
1 banana shallot, peeled and roughly chopped
1 stick lemongrass, roughly chopped

450 g / 16 oz chicken breast (2 large pieces), skinless boneless
1/2 tbsp olive oil
4 tbsp flour (sub cornflour/cornstarch for GF)
2 1/2 tbsp parmesan, finely grated
1/2 tsp salt
1/4 tsp pepper
2 tbsp / 30 ml olive oil
1 tbsp / 15 g unsalted butter
2/3 cup / 160 ml dry white wine