Orange-Cumin Chicken

This is a very tasty dish that you can cook in a wok or saucier. I usually use Licor 43, a Spanish orange liquor, but since this can be hard to find, you can use any orange liquor. However, I'm not sure I'd recommend blue curacao unless you want a blue chicken dish. :-) Also, please don't use bottled orange juice in place of squeezed oranges since most orange juices are often high-processed and may contain additives that may not react well to boiling.

Angeli's Buffalo Wings

 This dish is relatively healthier than wings at restaurants since the wings are baked rather than fried, and just as good as long as you have a good wing sauce. The secret is to bake the wings until their skins become crisp before applying the sauce to the wings. Also, you need a pot with a round bottom like a saucier or small wok for the sauce. By the way, the wing sauce doesn't have to be Buffalo style; for example, you could use barbecue sauce or any good glaze sauce. The sauce just needs to be thick and will stick to the wings.

Moroccan Lemon Chicken

I'd been cooking this dish since late 1980's, and I had gotten it from an old Turkish cookbook at a library. It's a braised dish of chicken with onions and green olives, cooked for a while with parts of a lemon. A friend asked for the recipe, so here it is. I suggest serving this dish with couscous.