Instructions: Heat the oven to 450 degrees with a rack in the middle position. In a small bowl, stir together 2 teaspoons of the coriander and 1½ teaspoons salt. Season the chicken on both sides with ...

Spatchcocked chicken, featured on Milk Street, is cooked under a brick until the skin is burnished brown and beautifully crisp in this classic Georgian dish (though the Italian version, pollo alla ...

1. In a blender, combine the walnuts, garlic, coriander, paprika, salt, and 2 teaspoons of the vinegar. 2. With the motor running, slowly add ¾ cup water, stopping when the sauce is the consistency of ...

1 Place a tablespoon of oil in a large heavy based pan. Saute the onion and pepper till soft. Transfer to a bowl. 2 Place the pan back on the heat and add the chicken, skin side down. Season with salt ...

This chicken stew comes from the country of Georgia. Chahohbili is a traditional Georgian poultry dish that usually contains wild game birds. Its name is derived from khokhobi which means pheasant, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...