 Ingredient - Chicken
There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor. Chef Mody calls this easy-to-prepare dish “mild and sinfully rich,” and it’s one of the top sellers at La Porte des Indes. Serve it with naan bread and your favorite chutney. This recipe and others can be found in the following article: Moroccan Taginesby Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt 
Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).
Chicken is one of the most popular meats to be cooked on an outdoor grill. Because chicken cooks quickly, it’s well-suited for winter grilling. This recipes pairs grilled chicken with a seasonally inspired relish that combines the tang of uncooked cranberries with the sweet heat of horseradish. (This recipe requires advance preparation.) Prepare the cranberry relish at least one day in advance. This relish will keep, covered and refrigerated, for one week. A high heat source is essential for this dish. It was cooked for us outdoors over a large gas flame, and consequently took only a few minutes to prepare. It is usually served over plain white rice. San Jay says this chicken tastes better if the bones are left in. He also says that chileheads are permitted to add red chile powder.
The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.
 Yakatori got its name from the Japanese words "yaki" for grilled and "tori" for poultry or chicken and refers to small pieces of marinated, grilled chicken. But, since we've already taken some liberties with traditional recipes in making this version, you can also make them with pork. Yakatoris are probably the most popular snack food in Japan and make a great appetizer hot off the grill. The glaze can be prepared 3 to 4 hours in advance, be refrigerated, and then warmed to room temperature before using. Flautas (flaow-tahs) or "flutes" are rolled and fried tortillas similar to taquitos but 2 tortillas are rolled together to form a long flute and often served with a avocado sauce. The following is a recipe from a small restaurant located near the hospital in Juarez, Mexico--one of my favorites! This is a great way to use up any left-over chicken you may have on hand.
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