The chicken develops a beautiful char while remaining juicy inside ... Serve the chicken over a bed of rice, drizzled with ...

For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into ...

Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime ...

The marinated chicken is roasted to perfection, its smoky char contrasting beautifully ... Prepare the Biryani Rice: Heat ghee or oil in a large pot over medium heat. Add cinnamon sticks, cloves ...

Set aside 2 tablespoons for brushing the chicken. 3. In the skillet or braising pan over medium-high heat, heat the remaining 2 tablespoons oil. Add the rice and cook, stirring constantly ...

Put the clam (or chicken) stock in a bowl and mix in the salt, sugar and soy sauce. Heat a wok over a medium flame. Add the pork fat and stir-fry for one minute, then add the drained sticky rice ...