Roast chicken with dates, olives and capers: The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here.
Anjum Anand's Tandoori-style chicken recipe is incredibly easy to make and even easier to devour. The only trick is to ensure you marinate the chicken for a few hours at the very least. This flavoursome recipe is great for barbecues.