Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with ...

As herbs, cilantro, parsley, garlic, onion, bay leaves ... Start by marinating the chicken. Combine the turmeric, ground ...

Transfer to a plate, then repeat with the remaining chicken. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the onion and peppers and cook, stirring ...

mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste.

Season thighs, sweet potatoes and onion with salt and pepper and arrange on pan ... Pour marinade over chicken and vegetables to generously coat. Toss well. Arrange thighs, skin side up, and ...

Cut the chicken thighs into bite-sized chunks ... Set the wok over a high flame, add the onion and bell peppers, then stir-fry until the peppers are blistered. Add the remaining garlic cloves ...

In a large bowl mix together the mayonnaise, vinegar, celery seed, salt and pepper and ... the bbq pulled chicken on a toasted bun and top off with the caramelized balsamic onions and a tablespoon ...

Chef, restaurateur and TV cooking judge Tom Colicchio offers "Sunday Morning" viewers a recipe from his latest book, "Why I ...

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.