Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

With picture-perfect weather and plenty of sunshine, spring serves as the perfect time to whip up your favorite chicken salad ...

¼ cup yellow miso ¼ cup rice wine vinegar 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil 2 ½ tablespoons maple ...

In this easy recipe, the flavors are more delicate than the heavily spiced chicken curries you find on a typical Indian ...

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This soup is every bit as good as the original - maybe even better, to be honest. There’s something to be said for more ...

Thigh portions offer the best value and taste for money, so long as you buy them with their flavour enhancing attributes — skin on, and bone in — and, unlike chicken breast, thigh portions ...

Set aside. In a bowl, mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions, then divide the ...

Heat the remaining oil in a large frying pan over medium heat and add the chicken skin side down. Cook for about 5 minutes or until skin is crisp. Quarter the fennel and remove core. Finely slice.