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Global Cuisine (Part 2)

This article was written by Kristel Matousek and was featured in our June issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.


Serves 6

  • 6 bone-in chicken drumsticks or thighs
  • 1½ teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 4 onions, sliced
  • 1 carrot, julienned
  • 6 cloves garlic
  • 1 tablespoon fresh pasted ginger
  • ¼ teaspoon saffron threads, ground
  • ½ teaspoon turmeric
  • 2 tablespoons coriander
  • ½ teaspoon cumin
  • 3 preserved lemon quarters, thin sliced
  • ½ cup kalamata olives
  • ½ cup green olives
  • 1 cup chicken stock
  • Chopped cilantro and parsley, for garnish
  • Couscous and/or bread, for serving

Preheat oven to 350 degrees F.

Preheat a 12-inch oven-safe frying or cast-iron pan over moderate heat.

Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. Coat the pan with 1 tablespoon oil and brown the chicken on all sides. Remove chicken from the pan and set aside. Add the remaining 1 tablespoon oil to the pan along with the onions, carrots, garlic, and ginger, cooking to soften. Season with saffron, turmeric, coriander, cumin, and remaining salt and pepper. Mix in the preserved lemon slices, kalamata and green olives, and chicken stock. Place the browned chicken on top and cover with a lid.

Roast in the oven for 30 minutes, or until a meat thermometer reads 165 degrees F.

Garnish with chopped cilantro and parsley. Serve with couscous or (more traditionally) scoop it out of the pan with bread.


Makes 16

Cookie Layer

  • 2 cups graham cracker crumbs
  • ¼ cup cocoa powder
  • ¼ cup sugar
  • ½ cup melted butter
  • 1 teaspoon vanilla
  • ¼ cup chopped nuts (choose whatever nut you like, but consider walnuts, cashews, or pecans)
  • 1 cup shredded coconut

Custard Layer

  • 3 tablespoons custard powder
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon heavy cream

Chocolate Layer

  • 2 tablespoons butter
  • 8 ounces semi-sweet couverture chocolate

In a bowl, combine the graham cracker crumbs, cocoa powder, sugar, butter, vanilla, nuts, and coconut to make the cookie layer. Pour the combined mixture into an 8×8-inch baking dish or pan, pressing it into an even layer.

To make the custard layer, mix together the custard powder, butter, powdered sugar, and heavy cream and spread the mixture evenly over the cookie layer in the pan. Place in the refrigerator until firm, approximately 30 minutes to 1 hour.

To make the chocolate layer, melt the butter in a double boiler over moderate heat. Add the chocolate, tossing in the butter to coat and help it melt faster. Once melted and butter fully incorporated with the chocolate, remove from heat and let cool slightly before pouring over the chilled custard layer. Spread over the surface in an even layer. Refrigerate until firm.

When cutting the bars, score the surface of the chocolate layer prior to cutting all the way through. Serve chilled.


Serves 1

  • Ice, as needed
  • 3 ounces prosecco
  • 2 ounces Aperol
  • 1 ounce soda water
  • Orange slice and orange peel, for garnish

Fill a glass with ice. Add prosecco, Aperol, and soda water. Stir gently, then garnish with an orange slice and peel.