Wash and pat dry the chicken drumettes and or wings and pat them dry with a paper towel and place in a large bowl. Add to them 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.

In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and Sriracha, and mix to blend, then pour this mixture over the chicken, rubbing it into the chicken, cover and refrigerate and allow it to marinate for at least 2 hours, up to overnight.

When ready to bake, preheat your oven to 230 C, line a baking sheet with foil, and place a wire rack over the baking sheet. Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.

Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.

Preheat your oven to 200 C. Coat a large baking dish with 1 tablespoon of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

In a In a large bowl, 3 tablespoons of olive oil, lemon juice, garlic, salt, and pepper; add the chicken, long beans, and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Bake for 50 minutes or until the chicken is cooked through and the potatoes are tender. Serve.

Place the chicken in your slow cooker.

Mix the rest of the ingredients in a bowl and pour over the chicken.

Cook on Low setting for 4-6 hours. Serve with corn on the cob and potato salad for wonderful meal.

Preheat your oven to 180 C.

In a medium bowl or mixer, beat together butter, parsley, garlic, and lemon juice, and season generously with salt and pepper. Roll butter into a log, then wrap tightly in plastic wrap and refrigerate until chilled.

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them until they’re 1/4-inch thick. Using the chilled butter, place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. (Optional: use a toothpick or three to seal.)

Heat 2-3 inches vegetable oil in a large pot or Dutch oven over medium high heat until water sizzles when water droplets are sprinkled on it.

While the oil is heating, set up an assembly line by your stove with flour in one shallow bowl, beaten eggs in a second, and panko and Parmesan mixed together in a third shallow bowl.

Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture. Transfer coated chicken carefully to hot oil and cook on all sides until coating is golden brown. Then remove to a paper towel lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.

Place the baking dish in your oven and bake for 15-18 minutes or until the chicken is cooked through. Serve with mashed potatoes and vegetable of your choice.

Preheat your oven to 180 C. Place chicken in a 9x13 baking dish.

Mix together the rest of the ingredients and pour over the chicken. Bake for 1 hour or until the sauce is caramelized and the chicken cooked through. Serve.

Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.

In a bowl, mix together the box of rice (or the 1 cup of jasmine rice) with the mushroom soup and celery soup (or you can use 2 cans of mushroom soup), and the 1 can of water. If you want moister rice, then you can use 1 1/2 to 2 cans of water. Pour this into the baking dish. Place the chicken on top, cover with foil and seal.

Bake for 2 1/2 hours, serve.

In a large bowl, add the ground chicken, salt, pepper, bread crumbs, parsley, eggs, and grate in 1/2 of the onion. Mix with your hands then shape into patties, try to make about 7-9 patties. Chop the other half of the onion and set aside.

Heat the olive oil in a large skillet over medium heat. Fry patties until golden brown on each side in batches. They will not be done on the inside, they will cook through later. Set patties aside on a plate.

Add the butter to the pan over medium heat until melted the add the mushrooms and onion and cook until tender, about 8-10 minutes. Sprinkle with the flour and stir to evenly coat, then cook for one minute then stir in the beef broth and Worcestershire sauce. Cook until gravy starts to thicken. Add the patties back into the gravy, cover with a lid, and cook in the sauce until patties are firm and cooked through, about 15-20 minutes.

Serve over rice (would not be my first choice), pasta, or mashed potatoes, spoon some gravy over the top, garnish with chopped parsley. Enjoy.

Preheat your oven to 220 C.

For the garlic, cut off each end of the cloves, lay the side of knife on a clove and smack that with the heal of your hand. Don't try to crush the clove, just smash it a bit, this does 2 purposes for you. 1, the skin is lifted and is easily removed, and 2, smashing yet leaving the clove intact releases the oil for flavor in your recipe. Place the prepared cloves in a small bowl.

Take your lemon and zest it, then squeeze out the juice, you want 2 tablespoons of juice, no seeds. Place the zest and juice in the bowl with the garlic.

Into the same bowl, add the olive oil and salt and pepper to taste and mix together. Add the cubed potatoes and thighs to a large bowl, and drizzle in the mixture from the small bowl, use your hands to toss and coat the chicken and potatoes. Take the thighs out and set aside. Pour the potatoes, into a baking dish, lightly sprinkle some dry rosemary on the potatoes. Place the thighs skin side up on top of the potatoes, and pour any remaining liquid from the large bowl over the chicken. Sprinkle each piece of chicken with rosemary to your liking.

Place in the oven for 40 minutes or until the chicken is golden brown and cooked through. Serve.

Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.

Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.

Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.

Remove and serve with a chili or Sriracha sauce for dipping.