My friend, Chef Eliane, suggested Tomato and za’atar salad. The recipe itself ... you need to move the onions out of the way ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks, including Tacos A to Z: A ...

When the chicken is cold, mix together with the rest of the ingredients, except the lettuce leaves. 2. Arrange the lettuce leaves on a serving dish, and arrange the chicken on top, garnishing with the ...

Method Preheat the oven to 200C/180C fan/gas mark 6. Lay the chicken legs on a baking sheet. Squeeze 4 of the lemons (reserve one for the salad). Pour the juice over the chicken. Sprinkle plenty ...

For the Mesquite chicken, mix the paprika ... Arrange the peach slices and spring onions over the salad then sprinkle over the chilli. Whisk all of the vinaigrette ingredients together in a ...

Once cooked, pull apart the chicken using two forks to shred it. Next, in a medium size saute pan on medium high with butter, caramelize the onions (this can take up to 30 minutes to do so).

Boneless chicken breasts browned in a pan then covered in a rich tomato sauce with onions and herbs and topped with mozzarella make a delicious supper. Served with butter bean mash and salad ...

In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined. Season chicken thighs generously on both sides with salt and pepper.