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    Either debone, skin and cut the chicken in pieces, or leave in the bones and cut up the chicken into pieces and remove the skin.  If you debone and skin the chicken, do not use the wing tips or back.  Save these for bouillon.  You should have about 8 pieces of chicken.

    Mix the yogurt.  Roast the cumin and coriander seeds in a dry pan over low heat. Then grind the seeds with a mortar and pestle.  Mix all of the ingredients together with the yogurt and set aside.

    Heat a large skillet, heat up the oil and gently brown the chicken on all sides together with the by leaf, cloves, cinnamon stick and cardamom.  Remove the chicken, but leave the spices in the skillet.  Add the onion and brown lightly. Return the chicken pieces to the skillet, add the yogurt mixture and sultanas. Bring
the chicken to a boil and reduce heat.  Cover with a lid and cook the chicken for 30-45 minutes or until chicken is tender.  You may add a little water if necessary. Just before serving, add the 3-4 tablespoons natural or Greek yogurt and serve. The meat dish can be decorated with 1-2 tablespoons roasted peanuts.

    Serve with cooked rice, sliced tomatoes, cucumbers or a green salad.

(Serves 3-4)

1 medium-sized chicken

2 tsp cumin seeds (if possible)
1 tsp coriander seeds
1/4 cayenne pepper
Freshly ground black pepper
2 tsp sea salt (coarse salt)
2 Cups (4 dl) natural yogurt (low fat, if possible)
Vegetable oil
2 bay leaves
3-4 whole cloves
a small cinnamon stick (or 1/4 tsp ground cinnamon)
6-8 cardamom seeds (or 1/4 tsp ground cardamom)
3 oz (ca. 90 g) seedless raisins
3-4 Tbsp natural yogurt (or Greek yogurt if possible)
A little water

     Peel the carrots and slice diagonally.  Slice leek into 1/4 - 1/2 inch slices and wash two or three times to remove all the soil which tends to gather in the layers; drain well.  

     Slice the turkey breast into thin strips and sauté in butter under medium-high heat for 4-5 minutes or until meat is almost tender. Mix the water and flour until smooth  and add to the meat, together with the vegetable cube, carrots and leek, thyme and cream.  Bring fricassee to a boil, reduce heat, cover with a lid and cook gently for about 5-10 minutes or until meat and vegetables are tender.  Add a little more flour mixed with water or milk if the sauce is too thin.

Serve with boiled rice.

(Serves 4)

1 lb (500 g) turkey breast
1 oz (30 g) butter
1-1/2 Cups (3 dl) water
1 vegetable cube (bouillon / stock)
6 medium-sized carrots (ca. 8 oz - 250 g)
3 leek (ca. 12 oz / 350 g)
1 tsp dried thyme
3/4 Cup (1-1/2 dl) cream
1-2 Tbsp flour
3/4 tsp salt
Freshly ground pepper

     Cut off and reserve wing tips. Wing tips may be used to make stock or other recipes if desired. Separate wings at the joint. Mix together the curry powder, half of the chutney, lemon juice, salt and cayenne. Add wings to this marinade; toss to coat well. Refrigerate, covered, from 4 hours to overnight.

     In another bowl, mix remaining chutney with the soy sauce. Remove wings from marinade; discard marinade. Place wings, skin side up, on greased broiler pan and bake in preheated oven to 425 F oven for 25 minutes. Baste with chutney/soy
mixture; bake closer to the heat for 1-2 minutes, until crisp.

     In a small bowl, mix yogurt, cucumber, coriander and salt to taste. Place finished wings on a serving platter; garnish with coriander sprigs. Place bowl of sauce in the middle of platter.

Richard Lipton

(Serves 10)

1 Kg 2 pounds chicken wings
4 tablespoons curry powder
4 tablespoons chutney, minced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce
1 cup plain yogurt
1 Japanese cucumber, chopped
1/3 cup coriander, minced
Coriander sprigs

     In a medium bowl, combine chicken with egg, oil and arrowroot.

     In a blender, combine all ingredients for Sauce 1. In a small bowl, combine the ingredients for

     Sauce 2. Place measured ingredients by the wok in the order they're to be added. Line plate with paper towels.

     Add 2 inches oil to wok. Heat to 400 F. Heat another 4 minutes to stabilize. Put chicken pieces in, one at a time, until all are in. Stir fry 3 minutes. Remove pieces,
drain well over wok; keep warm. Remove oil from wok. Reduce wok temperature to 350  F; add Sauce 1. As soon as it bubbles, add chicken. Sprinkle  Sauce 2 over chicken; stir-fry 1 more minute, then serve. Scrape sauce over
the chicken.

Richard Lipton

(Serves 4)

4 large dark quarters, boned, cubed
1 egg, beaten
1/2 tablespoon olive oil
1/2 tablespoon arrowroot
Vegetable oil

Sauce 1
2 green onions, chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mushroom soy sauce
1 1/2 tablespoons rice wine
2 1/2 inches ginger, peeled
Pepper
3 tablespoons chicken bouillon
1 teaspoon brown sugar
1 tablespoon arrowroot

Sauce 2
1 teaspoon rice vinegar
1/2 tablespoon chili paste

     Mix buttermilk and hot sauce in large bowl.  Add chicken; refrigerate overnight.

     Heat oil to 360  F. Mix flour, 2 teaspoons salt, 2 teaspoons pepper and fresh herbs in shallow bowl. Take chicken pieces from marinade; dredge in seasoned flour. Fry chicken, in batches if necessary, until golden, about 4 minutes. Keep warm in oven at 200 F until service.

Richard Lipton

(Serves 5)

1 cup buttermilk
1 tablespoon hot sauce
2 pounds boneless chicken strips
1 quart oil for frying
1 cup flour
Salt and pepper

     Place chicken in a sauce pan, add crumbled stock cubes, cover with hot water, bring to a boil and reduce heat. Simmer uncovered 15 minutes. Drain.

     Put the chopped tomatoes through a food processor or blender and add the beer, wine vinegar, Worcestershire sauce, paprika, tomato paste and brown sugar in a 
bowl. Mix until well blended. 

     Place the drained chicken in a casserole dish and pour the marinade over the chicken. Marinate several hours or overnight. Turn occasionally. Barbecue chicken brushing often during barbecuing. Barbecue until chicken is golden brown and cooked through.

6 whole chicken legs (drumstick and thigh)
2 chicken stock cubes
310 g (ca. 10 oz) Chopped tomatoes 
1 Cup (2 dl) beer
1/4 Cup (1/2 dl) white wine vinegar
1 Tbsp Worcestershire sauce
1 tsp paprika
1 Tbsp tomato paste
1 Tbsp brown sugar

    Place one leaf of fresh basil on each piece of filet and save the rest of the basil for the pasta. Season the chicken filets with salt and freshly ground pepper. Wrap a slice of parma ham around each piece of chicken filet and place in a lightly oiled casserole dish. Cover with foil, cut one or two small slits in the foil to let the steam escape and bake at 225 C (400 - 425 F) for about 15 minutes or until the chicken is cooked.

Pasta

This pasta salad can be made ahead of time and set aside to blend all the flavors while you prepare the chicken. Follow the directions on the package and cook the pasta. Heat a heavy skillet and roast the hazelnuts. Do not use any oil to roast. If the hazelnuts are not skinned, remove the skins by rubbing the 
hazelnuts between your fingers. Coarsely chop the hazelnuts.

Mince the garlic, chop the onions and under running water quickly wash the mushrooms and slice them. Sauté the garlic and onions and mushrooms for about 2 minutes over medium to medium high heat. Add the hazelnuts and pasta and continue to cook for about 2 minutes. Season with salt and pepper, freshly chopped parsley and basil. If you have fresh parmesan, grate it and sprinkle it over the pasta. You can mix a little olive oil and red wine vinegar and pour over the pasta if you want a little more flavor.

(Serves 4)

500 g ( 1 lb) chicken filet e.g. chicken breast 
(about 4 pieces)
small bunch fresh basil
4 slices parma ham 
(air-dried dried ham, popular in Italy, Belgium, France, etc.)

Pasta
50 g (ca. 2 oz) hazel nuts
2 large cloves garlic
2 Spanish onions (red onions) in wedges
1/2 dl (1/4 Cup) olive oil
250 g (8 oz) fresh mushrooms (these may be mixed)
250 g (ca. 8 oz) pasta e.g. shells
small bunch freshly chopped parsley
Parmesan cheese
Salt and pepper to taste

Accompaniment: Italian bread and tossed green salad or fresh tomato salad

     Divide the chicken into 6-8 pieces. Grate the lemon peel (avoid the  white pulp) of both lemons. Slice thin strips (julienne) from the orange peel. Press the juice from the orange and add to the strips of orange in a bowl. Add the grated lemon rind. Add a little of the juice from one lemon if desired. Finely mince the garlic and together with the oregano, add this to the  citrus strips, juice and grated rind. Coat the chicken pieces with the citrus mixture. Place in a large casserole dish. 

     Pour the chicken bouillon over the chicken, sprinkle with salt and pepper. Bake in the oven at 200 C for one hour or until chicken is well done.  Ten minutes before chicken is done, place whole or chopped olives over the chicken.  Serve with cherry tomatoes cut in half, boiled rice and garlic bread.

(6 servings)

1 large chicken (2 kg - 4 lb)
2 lemons
1 orange
3 large cloves garlic
1 Tbsp oregano

2 dl (1 Cup) chicken broth/bouillon
Salt and pepper

100 g (ca. 3 oz) black olives

    Heat butter and oil in a frying pan, add chicken pieces, cook gently until chicken is golden brown on all sides.  Remove chicken  and set aside.  

    Drain off half of the fat from the chicken in the pan. Add sliced mushrooms and sauté for 2 minutes.  Add flour and stir until combined.  Remove the pan from the heat.  Add undiluted chicken  soup, water and wine, and stir until combined.  Return the pan to the heat, stir until sauce boils and thickens.  Stir in cream and add salt, pepper and rosemary.  
Put chicken pieces into an ovenproof casserole dish and pour the sauce over the chicken.  Cover the dish and bake in a moderate oven 375 - 400 F (190 - 200 C) for one hour or until chicken is tender.  

    Add parsley, chopped shallots and drained artichoke hearts and stir until combined.  Return the chicken to the oven for a few minutes more.   

    Cut each rasher of bacon into three pieces, roll up and secure with a small wooden skewer.  Place these under the grill until crisp.  Remove the skewers and put the rolled-up bacon on top of the chicken casserole.  Serve.

(Serves 4)

1.5 kg (3 lb) chicken
60 g (2 oz) butter
1 Tablespoon oil
470 g (15 Oz) can cream of chicken soup
  (or instant cream of chicken soup)
1 Cup water
1 cup dry white wine
1/2 cup cream
1 Tablespoon plain flour
150 g (8 oz) mushrooms
1/4 teaspoon dried rosemary
Salt and pepper
370 g (15 oz) can artichoke hearts
3 rashers (strips) of bacon
2 Tablespoons chopped parsley
6 shallots