This is an oven-cooked version of the Indian classic Murgh Mussallam—a whole chicken cooked in a rich spicy sauce. Although Indians like their chicken skinned, partly to let the spices penetrate better, I have not bothered too much with that in this book, just to make life easier. But it would be good to do it for this recipe, as this is a dish for special occasions. You can ask your butcher to skin the chicken, but it is really not difficult to yank most of it off yourself. The wings are a bit troublesome, so I just leave them alone. I might go to town here and serve Black Beans, Yellow Basmati Rice with Sesame Seeds, and Sweet-and-Sour Eggplant. On the other hand, you could treat this as a spicy roast and just have parsley potatoes and fresh summer peas!
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.