A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon.
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Full of fiery chiles and warm spices, the all-purpose Jamaican seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
These simple skewers gain loads of flavor from a basting of homemade yakitori sauce, a versatile marinade for most any meat or vegetable.
This delicious Alabama sandwich is distinguished by a creamy sauce that bastes and dresses the chicken.
These crisp-charred chicken wings are bathed in a spiced butter sauce.
These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander.
These fragrant chicken kebabs hail from North India.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey.
The quick grilling of this dish adds another dimension to the curry.
The true "devil style" chicken is liberally seasoned with red pepper flakes, but for a milder version just omit the spice.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.