After making a big batch of preserved lemons a few months ago, I realized I'd need to figure out some ways to use them up! This recipe a new favorite — it's a riff on a classic Middle Eastern tagine of slow-cooked chicken, artichokes, and preserved lemon, but cooked in a regular baking dish instead of the classic tagine baking dish. If you're looking for a recipe to warm your kitchen and fill your home with the mouthwatering aromas, this is the one.

• 200g dark chocolate, chopped
• 100g unsalted butter, chopped
  (If you don't have unsalted, don't worry, I used salted butter and it still works)
• 2 eggs
• 2 egg yolks, extra
  (To separate egg yolk from egg white, crack the egg open over a small bowl, but don't put it in yet! Using the two half shells that you have now, slowly transfer the egg back & forth between the two shells, while the egg white drips down into the bowl. Repeat process until you are left with only the egg yolk) 

• 1/2 cup (110g) caster (superfine) sugar
• 1/4 cip (35g) plain (all- purpose) flour, sifted
• Cocoa, for dusting

Leave the oven off and fire up the grill for this easy and delicious upside down peach cake, made in a skillet. 

*HOT CHICKEN BITES* - A bite-sized take on the popular Nashville hot chicken.

*INGREDIENTS*
2 pounds boneless skinless chicken, cut into 1-inch cubes
1 cup milk
2 large eggs
1 tablespoon hot sauce
2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons garlic powder
2 quarts vegetable oil, for frying
White bread, for serving
Pickles, for serving
Chili oil:
1/2 cup neutral oil (I like sunflower)
2 tablespoons cayenne pepper
1 tablespoon sugar
1 teaspoon paprika
Salt and pepper

*DIRECTIONS*
Cube chicken into 1-inch cubes. Trim off any large pieces of fat.
In a medium bowl, whisk together milk with eggs and hot sauce. In a separate bowl, stir together flour, salt, chili powder and garlic powder.
Transfer chicken to milk mixture and coat. Then transfer to flour mixture and coat well. I recommend coating all the chicken pieces before you start frying.
Heat frying oil to 350º F. Fry chicken bites for about 6-7 minutes, until chicken is cooked through and crust is nice and crispy. When chicken is fried perfectly, remove it and let the bites drain on a wire rack.
Meanwhile, stir together chili oil ingredients in a small pan over low heat. Keep warm, but don’t get it too hot or you’ll burn the spices.
When chicken is fried, pour chili oil over the bites. Really coat them well.
Serve hot chicken bites on white bread with pickle slices.

4 Head Servings. Yammy Taste.

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3. Blue Dress by Alexander McQueen

4. Red Dress by Valentino

5. Nude Dress by Armani Prive

6. White Dress by Dior Haute Couture

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