I had something a bit like this at Boulette's Larder, acasual restaurant/deli in San Francisco's Ferry Building. Musakhan is the hugely popular national dish of Palestine: growing up, Sami ate it once a week, pulling a piece of chicken and sandwiching it between a piece of pita or flatbread. Increase the oven temperature to 220C/425F/gas 7, drizzle the oil over the chicken, then sprinkle the breadcrumbs evenly on top. Browse online for more. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through. To make it, you'll combine bone-in, skin-on chicken thighs with lemon juice, olive oil, thinly sliced lemons, tons of garlic and shallots, chopped fresh herbs, saffron, and Jerusalem artichokes (aka sunchokes) in a large bowl and marinate the mixture overnight. Photography credit: Jonathan Lovekin 2018. Toss cauliflower with oil, salt and pepper. Gently mix everything together, cover the bowl, and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process. Add all the other ingredients: Chicken thighs, spices, olive oil and two crushed garlic cloves. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. Rub both sides of chicken with one half of the lemon (then discard lemon) and sprinkle with S&P. Cut 2 small slits in the meatier topside of the breasts and coat with za'atar and sumac, massaging the spices into the meat. "The slightly gamey nature of guinea fowl benefits from the heady flavours I use here: anchovy, garlic and lemon. She lives in Boston, MA with her two dogs. I made a few minor tweaks to the original Ottolenghi recipe. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Instead of chicken quarters I used only thighs, just a personal preference. Roast for 35 to 40 minutes, until just cooked through. Add the 15g of chopped ginger and the garlic, and saut on medium heat for three minutes, until light golden. Remove from the heat . The author of nine cookbooks, he has been a weekly columnist for the Saturday Guardian for over 15 years and writes a monthly column in The New York Times Magazine. Cover the bowl with plastic wrap and pop it in the fridge for at least three hours. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Heat the oven to 190C/375F/gas 5. Get inspired, surprised and hungry! 5. JavaScript seems to be disabled in your browser. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on . Photograph: Colin Campbell/the Guardian, there are versions of it all over the internet, Jerk-spiced chicken with fresh coconut salsa, Cardamom chicken with yoghurt and almonds, Lamb- and rose-stuffed quails with harissa and apricots, Creamy chicken with apples, pears and root vegetables, Buckwheat and chicken pot with apple and thyme, Sorrel-flavoured chicken salad and spicy root veg gratin. Photograph: Colin Campbell/the Guardian. The crumbled fennel offers a perfect creamy balance." If time allows marinate chicken for several hours or, preferably, overnight. Cauliflower Casserole with Kale and Quinoa, https://milkio.co.nz/clarified-butter-smoke-point/, https://www.panningtheglobe.com/raw-kale-salad-honey-lemon-parmesan/, https://www.panningtheglobe.com/roasted-cauliflower-potatoes-chickpeas-kalamata-olive-vinaigrette/, https://www.panningtheglobe.com/insalata-tricolore/, https://www.beckandbulow.com/smoked-king-salmon-heavenly-scrambled-eggs/, https://www.panningtheglobe.com/moroccan-raw-carrot-salad/. Whether it's cooking for a quick mid-week supper, a table full of friends, vegan or vegetarian or an impressive dessert, explore the Ottolenghi flavours, all in one spot. Thats it! For the best experience on our site, be sure to turn on Javascript in your browser. Pop on the lid and leave to cook slowly for 45 minutes, until the chicken is just cooked through. From oven-baked fried chicken to coronation chicken bake, these child-friendly recipes will unite the whole family at mealtimes. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt.Season with pepper, to taste. Photograph: Colin Campbell/the Guardian, Chicken sofrito and smoky corn salad: comforting. Find favourite recipes from the Ottolenghi Test Kitchen, our cookbooks, Yotam's columns and more. A delicious salad with generous hunks of roasted chicken, broccoli and sorrel in both the leaves and the dressing. Season the chicken with tsp of salt and tsp of pepper, then . Preheat oven to 400F. Delivery Information: UK delivery costs 5.75. Bread. whole chicken legs (about 3 pounds total), skin scored a few times, fresh oregano leaves, plus extra to serve, dried Medjool dates, pitted and quartered lengthwise. Fast-forward six years, when I made chicken Marbella for the first time for my mom and dad. It was perfect the roasted, almost-sticky chicken thighs, the soft dates, the warm olives, all in a boozy, herbaceous sauce had me at first bite. If you do this, toss the slices or florets in the oil and spices, as you do the chicken, and roast at 200C fan for about 25 minutes for the cauliflower and about 35 minutes for the aubergine.Serves four, 1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken supremes (between 4 and 6, depending on size), skin on, if you prefer120ml olive oil, plus 23 tbsp extra, to finish1 tbsp ground cumin3 tbsp sumac tsp ground cinnamon tsp ground allspice30g pine nuts3 large red onions, thinly sliced 23mm thick (500g)4 taboon breads (see headnote), or any flatbread (such as Arabic flatbread or naan bread) (330g)5g parsley leaves, roughly choppedSalt and black pepper, To serve:300g Greek-style yoghurt1 lemon, quartered. "Fresh coconut is easy to come by these days, not to mention cheap, yet Iam willing to bet that most people will never even pick one up in the shops," says Ottolenghi. Transfer the chicken and all the marinade ingredients to a baking pan large enough to hold all the chicken pieces without overlapping. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. When Esme recently asked for the recipe, she was told it had condensed chicken soup in it, as well as evaporated milk and Hellmans mayonnaise. Chicken should be skin side up. Dust the breasts with cinnamon. Delivery options can be chosen at check-out. Preheat oven to 400F. Place the chicken in a large nonreactive bowl and add the garlic, oregano, vinegar, oil, olives, capers, caper brine, dates, and bay leaves, along with 1 teaspoon salt and a good grind of black pepper. (Be very careful not to burn it). This will take about 30 minutes if starting with supremes and up to 45 minutes if starting with the whole chicken, quartered. . "What's inside is beautifully soothing, whether you use it as asupporting act to chicken cooked Caribbean-style, or as a snowy sprinkling on an Asian-influenced green bean salad, because the tropical drowsiness of coconut flesh meaty, yet milky and nutty mellows spicy, sharp ingredients and brings them together in harmony." In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Ottolenghi Recipes. Preheat the oven to 400F. There are lots of recipes around if you want to make your own kimchi, but its increasingly available in large supermarkets, as well as in Asian grocers. When I was growing up, my parents didnt cook very often. Drain, refresh and leave in the colander to dry. SEE RECIPES. Chicken is cooked with onion, ginger, lemon skin, chillies, cloves, cinnamon and cardamom, before yoghurt, almonds, cream and rosewater are added to the . To re-heat: Pre-heat the oven to 350 degrees. Yotam Ottolenghi recipes: seared girolles with black glutinous rice, plus leek and lime gratin. Ottolenghi Gift Vouchers - the perfect treatBUY NOW. This dish is inspired by one I had at the wonderful Tasty n Sons in Portland, Oregon. Whisk together the wine and molasses and pour over the meat. Turn the heat to low and add the whole garlic cloves, tomatoes, lemon juice and two tablespoons of water. 6. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. And my parents? SUBSCRIBE. Find the full recipe here. Pour in the marinade and sprinkle za'atar on top. Heat oven 220 degrees Celsius or equivalent. Find the full recipe here. Melt the remaining 20g butter and mix with the panko and remaining cheddar. Turn several times to coat. Find the full recipe here. Ottolenghi's Roast Chicken with Za'atar and Sumac, Teriyaki Salmon Rice Bowl with Spinach and Avocado. For the best experience on our site, be sure to turn on Javascript in your browser. Spread out the sweet potatoes along the sides of the baking sheet. 3. Roast until the chicken is cooked through. Sprinkle over the chicken mix, then bake for 25-30 minutes, until golden brown and bubbling. Bake for 15-20 minutes or until you see the juices bubbling from the crust. Then the fruit and aromatics go in: sliced clementines, fennel seeds, thyme leaves, and salt and pepper. Instructions. Ive always loved chicken Marbella. "Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. Photograph: Colin Campbell/the Guardian, Roast guinea fowl with fennel crumble: heady flavours. Bridget Jones's pan-fried salmon with pine nut salsa (SIMPLE, pg 246) READ MORE Melt 10g butter in a large saute pan on a high heat, then fry half the chicken . Original reporting and incisive analysis, direct from the Guardian every morning. Smothering a seasoned butter both under and over the skin on the birds' breasts makes for a really delicious roast. Reprinted with permission from Ottolenghi Simple: A Cookbook by Yotam Ottolenghi, copyright 2018. However, they did have a few stalwart dishes the knock-out recipes they made for company, birthdays, or when a weeknight just called for something special. Source - Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi's Jerusalem cookbook. Don't let it get overcooked, sad and soggy! An homage to the original, Ottolenghis recipe calls for dates instead of prunes, lots of fresh oregano, and a touch of date molasses. Photograph: Colin Campbell/the Guardian, Sorrel-flavoured chicken salad: grassy sharpness. For me, the recipe is a combination of childhood comfort and some of the ingredients Ive found I love as Ive learned to cook for myself. Directions. The retro revamp: Yotam Ottolenghis coronation chicken and broccoli bake. Find the full recipe here. Marinate in the fridge for at least 3 hours or overnight. Olives, figs, plums, grapes, citrus fruit and every green imaginable thrive here, and for most of the year as well. Preheat the oven to 170C/150C Fan/Gas 3. Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. Coffee and chilli-rubbed chicken koftas with grilled onions Ottolenghi suggests marinating the chicken for a day or two, but you can also cook it right away. Take off the heat and set aside for five minutes, still covered, until all the water is absorbed and the rice is cooked and sticky. Serve at once, with the yoghurt and a wedge of lemon alongside. Return the chicken to the pan with the broccoli and half the cheddar, stir to coat, then tip into a high-sided, 20cm x 30cm baking dish. Fifteen minutes before the chicken is cooked, fill a large pot with water, salt generously and bring to a boil. Prep 5 minMarinate 1 hrCook 50 minServes 4, 35g white miso paste30g tomato paste1 tbsp rice vinegar2 tbsp maple syrup6 fresh makrut lime leaves3 red chillies, cut in half lengthways4cm piece fresh ginger, peeled and thinly slicedSalt8 large chicken thighs, skin on and bone in (about 1.2kg in total)300g Thai sticky glutinous rice, To serve1 tbsp sesame seeds, toasted2 spring onions, finely sliced on an angle200g kimchi. If the sauce is still on the thin side, tip it into a small saucepan and boil rapidly for a few minutes, until thick enough to coat the chicken. Find the full recipe here. Melt the butter in a medium saucepan. Then transfer everything into a baking pan and roast. Also, I discovered that roasting the chicken in a deep roasting pan resulted in juicier chicken and more delicious gravy vs roasting it in a shallow jellyroll pan. Heat the oven to 180C/350F/gas 4. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Half-fill a medium saucepan with salted water, bring to a boil, then blanch the broccoli for a minute or two, so it still has bite (or lightly steam it). . 4 skinless chicken breasts, cut widthways into 2cm-thick slices3 tsp mild curry powderSalt and black pepper80g unsalted butter2 broccoli heads, cut into 3-4cm florets (about 550g)2 onions, peeled and finely chopped 2 garlic cloves, peeled and crushed250ml double cream250ml chicken stock40g raisins1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp10g tarragon leaves, roughly chopped140g mature cheddar, roughly grated30g panko breadcrumbs. I've been known to have it as breakfast porridge, but these days I'm more likely to use it in hearty savoury dishes and salads. Preheat the oven to 390F (360F convection). Preheat oven to 475F. Preheat the oven to 400F. They said they *almost* liked it as much as the original, which is high praise, considering theyre people of tradition. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days. Preheat the oven to 375 F. Place the celery root on a small parchment-lined baking sheet, rub all over with the oil and salt, and roast for 3 hours, until a knife inserted into the flesh. Bring to a boil, turn down the heat to medium-low, cover and simmer gently for 15 minutes. This is the fried chicken for those who dont necessarily want to be, well, frying their chicken. goes in . sea salt, honey, chili, saffron, cilantro leaves, olive oil, basil leaves and 6 more. Heat the oven to 220C/425F. Why I've fallen for black glutinous rice, the dark star of the south-east Asian kitchen. Heat the oven to 220C/425F/gas 7. Add the cream, stock, raisins, lemon zest and juice, tarragon, half a teaspoon of salt and plenty of pepper, and cook for eight minutes, until the sauce is thick and rich. The skin doesn't brown as much in the deeper pan but If you're set on crispy skin, simply turn on the broiler for the last few minutes of cooking time until the skin is crisp and brown to your liking. Prop styling: Jennifer Kay. Chicken is cooked with onion, ginger, lemon skin, chillies, cloves, cinnamon and cardamom, before yoghurt, almonds, cream and rosewater are added to the dish. I love how quickly and easily this recipe comes together. Put the chicken, skin side up, in a big oven tray. Preheat the oven to 180C fan (200C/gas 6). Remove from the oven and set aside. Bake for 10-15 minutes more, until dark golden brown, leave to rest for a few minutes and serve warm. "Many ingredients are called "earthy", but none comes as close to fitting the bill as buckwheat. Photograph: Colin Campbell/the Guardian, Creamy chicken with apples, pears and root vegetables: serve with rice or egg noodles. "This relatively simple Sephardic dish yields many layers of comforting flavours and the corn salad makes a perfect match. It was the recipe I made when I felt I couldnt go home, but so desperately wanted to. Blitz, then set aside while you tackle the bird. Find the full recipe here. "Marinating chicken in miso adds lots of character to the meat with little work. Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure) Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill 3. Remove from the pan, add another 10g butter and repeat with the rest of the chicken. I made one change: Instead of using the chicken legs the recipe calls for, I used an equal weight (3 pounds) of chicken thighs and drumsticks. Make sure you get all the oil and spices into the pan along with the chicken. I like it with plain rice or egg noodles." Our favourite Ottolenghi Chicken recipes, from Ottolenghi classics to new OTK recipes. Dont discard any juices which have collected in the tray. Marinate in the fridge for at least 3 hours or overnight. This isnt strictly child-friendly, but could easily be made so by losing the chilli and kimchi. If you don't like buckwheat and not everyone does bulgar works just as well here." 1. Put the sugar in a small saucepan along with the 40 ml (about cup) of water and heat until the sugar dissolves. I'm mildly obsessed with the stuff. Food styling: Claire Ptak, Lamb- and rose-stuffed quails with harissa and apricots: a feast. Your email address will not be published. This zingy asian slaw combines mangetout, carrots and cabbage with chilli, shallots, ginger, garlic and is garnished with peanuts and coriander. Add 1 tbsp oil to a large, ovenproof lidded pan or dish and heat over high flame. Prep 3 minMarinate 1 hrCook 55 minServes 4, 2 tsp paprika3 garlic cloves, peeled and crushed200g buttermilkSalt and pepper8 chicken thighs, skin on and bone in (about 1kg in total)1 tbsp olive oil3 tbsp panko breadcrumbs. In a medium bowl, whisk the chicken broth and olive oil together. You can stop at that and serve with shredded spring greens and baby potatoes, crushed with a fork. This slaw lifts it to another level altogether." Preheat the oven to 400F. Remove from heat; add the barberries and set aside to soak. I do like short cuts, but possibly not so many, so my version doesnt taste quite the same, though Esme concedes that its still pretty darned good. Throw them into a big bowl. Delivery options can be chosen at check-out. You can do this step several hours or up to a day ahead. Set aside. Turn several times to coat. Serve with egg noodles or rice," says Ottolenghi. Just toss the chicken in a large bowl with oil, vinegar, garlic, herbs, olives, capers, and the dates. Divide the rice and chicken between four plates. 3. Cardamom chicken with yoghurt and almonds. Yotam Ottolenghi is the restaurateur and chef-owner of five Ottolenghi delis, as well as the NOPI and ROVI restaurants in London. In fact, I think I like the dishs warm olives; acidic, wine-forward sauce; and almost-stewed, soft prunes more than the chicken itself. Its a dish to eat with your hands and with your friends, served from one pot or plate, for everyone to then tear at some of the bread and spoon over the chicken and topping for themselves. Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients. I omitted allspice from my recipe (Ottolenghi uses 1 teaspoons). In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. 1. With the chicken's legs pointing towards you, use your hands to loosen the skin from the breasts. The umami main: Yotam Ottolenghis roast chicken with sweet miso glaze, sticky rice and kimchi. Riddley Gemperlein-Schirm was the Tools Editor at The Kitchn. Its cooked year-round, nowadays, layered with shop-bought taboon or pita bread, and is a dish to suit all occasions: easy and comforting enough to be the perfect weeknight supper as it is, but also special enough to stand alongside other dishes at a feast. Toss the chicken with all the marinade ingredients. Stir in the garlic and remaining teaspoon of curry powder, and fry for two minutes, until aromatic. Saved Recipes Folders Recipes by Yotam. We independently select these productsif you buy from one of our links, we may earn a commission. In a large bowl, whisk together the paprika, garlic and buttermilk with three-quarters of a teaspoon of salt and plenty of pepper. Meanwhile, put 2 tablespoons of oil into a large saut pan, about 24cm, and place on a medium heat. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. In a big bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt and a good grind of pepper, then leave in the fridge to marinate for a few hours or overnight. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Delivery Information: UK delivery costs 5.75. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Toss this saucy goodness with the meat of the recipe: quartered fresh fennel and bone-in chicken pieces (I used thighs). Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through. 2. "I made it from memory, only to discover there are versions of it all over the internet. While the chicken is cooking, put the rice in a medium saucepan for which you have a well-fitting lid and add a quarter-teaspoon of salt and 450ml water. Sprinkle with the sesame seeds and spring onion, and serve with a generous spoonful of kimchi alongside. Remove from the oven, transfer everything to a large platter, sprinkle with some oregano, and serve. I've hosted three dinner parties since moving to London three months ago and I served this Ottolenghi's roast chicken with za'atar at all three. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Melt 10g butter in a large saute pan on a high heat, then fry half the chicken for a minute on each side, until browned. Find the full recipe here. In this twist on the timeless recipe from Julee Rosso and Sheila Lukinss The Silver Palate cookbook, prunes are replaced with dates while date molasses lends a touch of sweetness. Serve with plain rice or mashed potato. Find the full recipe here. Myversion's still satisfying, so what the heck." Remove the chicken from the pan and set aside. Mix well to combine, then spread out on a parchment-lined baking tray. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. Find the full recipe here. But it wasnt the Silver Palate recipe they knew it was the one from Yotam Ottolenghis cookbook Simple. Leave to rest for five minutes and serve hot with rice or mash. Chicken should be skin side up. 2. Add the rice and a teaspoon of salt, and saut . 2. Heat the oven to 180C/350F/gas 4. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. My kids went as crazy for this as I think they would in a KFC. Traditionally, musakhan was made around the olive oil pressing season in October or November to celebrate (and gauge the quality of) the freshly pressed oil. All prices were accurate at the time of publishing. The Best Ottolenghi Recipes on Yummly | Ottolenghi Cheesecake, Brussels Sprout Risotto Ottolenghi, Ottolenghi - Burrata Salad. These included a five-cheese macaroni and cheese heavily adapted from Martha Stewart and, my favorite, chicken Marbella from the Silver Palate Cookbook. Playing around: The chicken can be replaced with thick slices of roasted aubergine or chunky cauliflower florets, if you like (or a mixture of both), for a vegetarian alternative. Lay the chicken skin side up in a 22cm x 30cm high-sided baking dish, so it fits snugly. Add the remaining 60ml of oil to the pan, along with the onions and teaspoon of salt. And true to the cookbooks name, its easy to make. Just throw everything into a big bowl to marinate. A professional kitchen equipment tester, she's worked for America's Test Kitchen, EatingWell, and Food52. You can also use chicken or guinea fowl instead of quail." The finger-licker: Yotam Ottolenghis fried buttermilk chicken thighs. * If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. "Tiny quails may not seem as impressive as a bigger birds, but there is something refreshing about a spread of individual birds onthe table, particularly at Christmas table. You could also use sauerkraut with some chilli flakes folded through it, or just leave out the kimchi element altogether. Plus a . Line a sheet pan with aluminum foil. Turn up the oven to 220C/425F/gas 7 and roast for 15 minutes more, until the chicken is dark golden brown on top and the sauce is thick and sticky. Put the soy, syrup, oil and an eighth of a teaspoon of salt in a bowl with two teaspoons of crushed garlic and a tablespoon of grated ginger. If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, until the chicken is golden brown and crisp on top. Preheat the oven to 200C fan. Chicken Marbella Ottolenghi can be served with a starchy and filling companion or a light vegetable side dish. Mix until smooth, then add the chicken, toss to coat, then put in the fridge to marinate for at least an hour or ideally overnight. Melt 40g butter in the same saute pan on a medium-high heat and, once it starts to foam, fry the onion, stirring now and then, for eight or nine minutes, until soft and caramelised. Instructions. "This was my attempt at recreating a dish I had at Zuni Cafe in San Francisco," says Ottolenghi. Pour the marinade and aromatics over, then roast for 35 minutes, basting now and then, until the chicken is nearly cooked and starting to brown. Remove from the heat and set aside. Heat the oven to 400F. Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Place in the oven and cook for 50 minutes, basting two or three times, until the meat is golden-brown on top and cooked through. Put the first seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients. n my house, where the children forever negotiate what theyll be given at mealtimes while the grownups keep pledging (in vain, obviously), Im not getting into this conversation, chicken is the one food that unifies the family ranks.

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