Join Yotam Ottolenghi and Tara Wigley as they share a delightful r. Somehow, a country that has about 70 per cent of its land dedicated to farming has come a cropper with, well, crops; if it sounds surreal, it is in . Working with one breast at a time, place the chicken between two pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so its just 1/2"/1 centimeter thick. Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. 2 tablespoons cornstarch (cornflour) Salt and black pepper. 1. I found the chicken stuck a lot to my "non-stick" pan and therefore tore off that nice crunchy layer that should have been there. The schnitzel (and an almost mandatory chopped salad and bowl of fries) that was served nearly every time I stayed for dinner at a friends house is what springs to mind when I open the fridge and cupboard in preparation for supper. Before following, please give yourself a name for others to see. Instead of chicken quarters I used only thighs, just a personal preference. We are writing our own food history as we speak: What does New Zealand cuisine really mean? We're sorry, we're not quite ready! Heat the oven to 200C/390F/gas mark 6. Blitz to a rough paste. Toasted pine nuts are a great garnish. Few recipes make salted double-chocolate cookies with a crackly outside texture but a chewy inside, loaded with pockets of melty . Someone will get back to you. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Method. Very lemony! 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/. Subscriber benefit: give recipes to anyone. Yotam Ottolenghi is a London-based chef and the author of the best-selling cookbooks _Plenty and Plenty More. Add 1 tbsp oil to a large, ovenproof lidded pan or dish and heat over high flame. Fried Chicken Recipes - The New York Times What to Cook This Weekend Get out your cast-iron for Yotam Ottolenghi's recipe for double lemon chicken. But I read every letter sent.). 70g unsalted butter, softened3 tbsp thyme leaves3 garlic cloves, peeled and crushed1 small preserved lemon, pips discarded, flesh and skin roughly choppedFinely grated zest of 1 lemon, plus 1tbsp juice, to drizzleFlaky sea salt and black pepper1.5kg free-range chicken. Roasted beetroot with yoghurt and preserved lemon (Ottolenghi) Maalaisbistro. Christopher Simpson for The New York Times. You can toast them up ahead of time or while the chicken is roasting. Slice the peppers into 1/8-inch pieces. Roast for roughly 70 minutes, basting every 20 minutes or so, until the skin is golden-brown and crisp and the juices run clear when the meat is pierced with a small knife. Add message. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. Listen to that nice and loud, cook something delicious and Ill see you on Sunday. When the onions have caramelized, sprinkle three-quarters of the spice mixture over them and stir well to combine. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so its a scant -inch/1-centimeter thick. 1 large unwaxed lemon, ends trimmed and discarded, cut into 1/4 -inch slices, seeds removed. About 25 baby turnips, leaves removed and stalks trimmed to 5cm long3 tbsp duck fat (or olive oil)8 sage leaves, finely shredded4 garlic cloves, skin on8 strips finely shaved lemon skin (1lemon), plus 1 tsp lemon juiceSalt5g mint leaves, shredded. Your email address will not be published. So good. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over. Browse online for more. Youll need anything between 15 and30 turnips to get the 650g youneed here. Please wait a few seconds and try again. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Whatever sounds good to your palate. This recipe does not currently have any reviews. Serve with plain rice or mashed potato. Remove from the oven and leave to cool. Tickets are[], Spring Card Making Workshop Saturday, March 4th 6:00-9:00 PM Join us for a fun Spring Card Making Workshop. My guests all went back for seconds and everyone asked for the recipe, so I decided this was one I had to share. With the chickens legs pointing towards you, use your hands to loosen the skin from the breasts. Everyone has one, yes, but everyone has their own. Combine sauce ingredients in a sauce pan. Thats just one home-cooked meal, though, in a weekend that could be filled with them. This is where things change from one week to the next, where a certain anxiety rears its head in the eternal question: What to serve with the chicken? The problem is, almost everything goes: salads and roast vegetables, starchy roots, all grains, even pork sausages and some seafood will sit happily alongside and bask in the chickens reassuringly ordinary glory. The page you were looking for doesn't exist! Get out your cast-iron for Yotam Ottolenghis recipe for double lemon chicken. Marinate the chicken with the Marinade, for 30 minutes. Lightly toss just the top layer of the salad (you want some of the salad to be coated in the dressing and some not, for appearances sake) sprinkle the chilli on top and serve. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Very savory. Food Stylist: Simon Andrews. Heat the oven to 190C/375F/gas 5. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Cheeseburger to go! Youll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. A rich Wachau from Austria would be excellent, as would a grosses gewachs from Germany or a grand cru from Alsace. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Chicken is, for those who eat meat, accessible and approachable to cook and consume in a way that red meat isnt always. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. His association with the dish led Cultural Revolution radicals to change the name of the dish to hong bao ji ding fast-fried chicken cubes. Other options? 2. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. by Francesca Sleet. Took 15 minutes prep and 1 and 1/4 hours to cook. Set aside one-third of the peas and put the rest in a food processor with the chillies, preserved lemon, coriander leaves, oil, lemon zest, a third of ateaspoon of salt and plenty of pepper. Youll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. This also guarantees more flavoursome, tender meat. Serve this dish with some lightly cooked greens and plain white rice. Good morning. 300g podded peas (fresh or frozen )2 green chillies, finely chopped (takeout the seeds, if you prefer)1 small preserved lemon, pips discarded, flesh and skin roughly chopped15g coriander leaves, roughly chopped, plus an extra 5g to garnish60ml olive oilFinely grated zest of small lemon, plus 1 tsp lemon juiceSalt and black pepper750g new potatoes (cut in half if large). Preheat the oven to240C/220C fan. Before following, please give yourself a name for others to see. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornflour and whisk until there are no lumps. 2. Not to be too disheartening, but disarray seems to be the theme of Britain in 2023. Let boil and reduce for 15 minutes. Step 3. TORRINGTON - A state labor arbitration board voted 2-1 to reinstate a longtime city police sergeant fired almost two years ago for violating the WOLCOTT - A woman died in a house fire Friday morning at 70 Finch Road. Step 1 Make the sauce by first putting 3 tablespoons of the cheat's preserved lemon, the stock, butter, garlic, sugar, turmeric, and half the cumin into a medium This was last night but recipe said 15 mins prep and 2 and 1/2 hours cook. JAMES BEARD AWARD FINALIST The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. 2. Itsgreat with the chicken, and with barbecued lamb chops or tofu. It stayed that way until the 1980s. Id happily eat this as it is, for a light lunch or snack, even without the chicken. Serve this with broccolini and/or fragrant coconut rice. 5 tablespoons/65 grams unsalted butter, melted, plus more for greasing; 1 tablespoon apple cider vinegar; 1 red serrano chile, very thinly sliced at an angle into rounds, seeds and all; Kosher salt and black pepper; 1 small butternut squash (about 1 pounds/800 grams), peeled, halved, deseeded and cut into -inch/1-centimeter-thick half-moons; 1 teaspoons ground cinnamon An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Put 2 tablespoons of oil into a small saucepan and place on a medium-low heat. Next, add red lentils and turmeric, a can of coconut milk and the same again of water, simmering for 20 to 25 minutes, until tender. Use baby cucumbers, if possible: they are much more robust and less watery than larger varieties (if you have to use a large cucumber, first cut itin half lengthways and scoop out thewatery, seed-filled core). If you havent yet, I hope you will subscribe to New York Times Cooking today. Our favourite Ottolenghi Chicken recipes, from Ottolenghi classics to new OTK recipes. Eric Asimov, Serve this dish with some lightly cooked greens and plain white rice. Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in. Check it" First, marinate the shawarma. Braised Chicken with Shallots and Mustard Wine Sauce, Ottolenghi's Roast Chicken with Za'atar and Sumac, Teriyaki Salmon Rice Bowl with Spinach and Avocado. We responded to the idea of filling the fridge, of the use of shortcuts, but shortcuts in the best possible way. Stir everything together gently to coat, then marinate for at least half an hour (or refrigerate overnight if youre getting ahead). An update on the old school classic and thankfully no deep frying required. Add all the other ingredients: Chicken thighs, spices, olive oil and two crushed garlic cloves. This article originally appeared in The New York Times. Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Fried chicken, crispy chicken, chicken schnitzel: Is there another dish so ubiquitous and yet, so particular? . In a large bowl, mix the spring onions, cucumber, pepper, herbs and nigella seeds, add the crushed ginger dressing, toss well and serve. We may earn commission from the links on this page. Leave to marinate for at least an hour, or overnight in the fridge. Meanwhile, in a large bowl whisk together the egg whites, soy sauce, cornstarch, 1/2 teaspoon salt, and a good grind of pepper just until there arent any lumps, about 30 seconds. 2 Tbsp honey If I made it again, I'd try to lightly dredge the chicken breast pieces in flour right before frying. Serves four. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Heat oven 220 degrees Celsius or equivalent. I cant respond to everyone. By Sam 428 Show detail Preview View more Heat the oven to 200C/390F/gas mark 6. The sauce was really punchy thanks to the cheats preserved lemon and it makes enough for a couple of batches. Double-Lemon Chicken With Cheats Preserved Lemon. Ottolenghi Gift Vouchers - the . Mix the onion wedges in a large bowl with a tablespoon of oil and an eighth of a teaspoon of salt. Good morning . Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Cheated though - it was a beef and prune tagine and I used an instant pot. Put the ginger in a mortar, crush to a rough paste and mix with the lemon juice, oil and half a teaspoon of salt. The gruner will most likely be Austrian, though Ive had a few good versions from California. Wheres the full recipe - why can I only see the ingredients? 2. But if lemon chicken is not your bag, use the same big skillet to make berry jam fried chicken, or karaage, or adobo fried chicken. Or these chicken tacos, which take advantage of canned green chiles to deliver a fresh, lively sauce with onions, bell peppers and a lot of spice? Books are dedicated to tracing the roots and politics of Southern fried chicken, the role slavery played in its history and the racist stereotypes that accompanied it. And this weekend Im going to deploy mine for Yotam Ottolenghis sly new recipe for double lemon chicken (above), a takeout memory made into something special. Food Stylist: Simon Andrews. This also guarantees more flavoursome, tender meat. This Middle Eastern version uses a cheaters preserved lemon paste and plenty of fresh lemon to brighten it up. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so its a scant 1cm thick. Toss the chicken with all the marinade ingredients. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. Step 1 Make the sauce by first putting 3 tablespoons of the cheat's preserved lemon, the stock, butter, garlic, sugar, turmeric, and half the cumin into a medium The universally loved crispy chicken from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that youd get at your local Chinese restaurants is found in multiple corners of the world, and is therefore served on many tables. Yotam: It really started with Covid and the lockdown. And thats all before its even fried. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Was good, but could only eat one serving and had to give the leftovers away. There are four side dishes tochoose from, too which spares me the problem of having to make adecision. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If chicken itself is not your bag, heres a recipe for the exceptional fried tofu sandwich served at Superiority Burger in New York City. Place in refrigerator to marinate for at least 30 minutes. A year after the publication of Shelf Love, The Ottolenghi Test Kitchen team is back with a brand-new cookbook. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole. Now, its a long days drive from anything to do with black trumpet mushrooms or potted hare, but heres a 14-part podcast exploring the secret, messy, sexy, arty, druggy 1980s collegiate lives of the soon-to-be famous novelists Donna Tartt, Jonathan Lethem and Bret Easton Ellis: Once Upon a Time at Bennington College. Gen X Bloomsbury, essentially. Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Fry finely chopped red onion with curry leaves, finely chopped garlic and green chilli and a stick each of cinnamon and lemongrass. Will repeat. Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Slice two red onions and one lemon. . Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tipof a sharp knife into the thickest part of the thigh to check; if the juices are still a little pink, just give the bird five to 10 minutes more cooking). Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, teaspoon of salt and a grind of black pepper. I love how quickly and easily this recipe comes together. medium egg whites (About 2 ounces/60 grams) (save the yolks for another use), cup/80 milliliters neutral oil, such as sunflower oil, spring onion, trimmed and finely sliced at an angle, tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves, tablespoons lemon juice (from 1 to 2 lemons), large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into -inch / -centimeter-thick rounds, seeds (pips) removed, cup/60 milliliters lemon juice (from 2 lemons), tablespoon superfine sugar (caster sugar), or granulated sugar, teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle. Arrange the salad on a large platter, then spoon the yoghurt sauce over the top. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. As creatures of habit who prefer the comfort of the predictable, Karl and I usually have our friend Sround for dinner. Slam dunk: Yotam Ottolenghis recipes for dips, pastes and spreads, Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghis roast chicken with preserved lemon: The joy of a good roast is that the oven does all the work.. Sprinkle rest of spice mixture over . Subscribe now for full access. Turmeric Fried Eggs With Kale, Yogurt, and Bacon. Meanwhile, make the toum. Add lemon sauce to the frying pan and bring to a simmer on medium-high heat. Extra Good Things is packed with ideas for interesting side dishes, showstopping main courses and decadent desserts. You can do this step several hours or up to a day ahead. Delish editors handpick every product we feature. 1. As the couscous steeps in hot water, burst the cherry tomatoes in olive oil and pan-roast the spices. Want to bookmark your favourite articles and stories to read or reference later? The only problem I had was with the chicken sticking to the pan while frying. Its a dish that doesnt ask much of youother tha 1/4 cup lemon juice. Remove the tray from the oven, then squeeze the garlic out of its skin. This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable. This Middle Eastern version uses a cheaters preserved lemon paste and plenty of fresh lemon to brighten it up. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Grab a package of shredded cabbage, some ground beef (chicken, turkey, or even tofu crumbles work, too), and some pantry condiments like soy sauce and sesame oil. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. You may be able to find the same content in another format, or you may be able to find more information, at their web site. 2. 3. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through. It might spit, so turn down the heat if needed. On Thursday nights, moreoften than not wehave roast chicken. Put the butter, thyme, garlic, preserved lemon, lemon zest,half a teaspoon of salt and a good grind of pepper in a food processor. Make 4-5 cards for $20 ages[], Tina Johns Heidrich, Conductor Dave Brubecks To Hope! So would a Chablis, maybe a Soave from the Veneto region of Italy or an assyrtiko from Santorini. Get out your cast-iron for Yotam Ottolenghi's recipe for double lemon chicken. Saut over gentle heat for about 5 minutes until translucent. Roast for 35 to 40 minutes, until the chicken is just cooked through. Finally, I see that Gang of Four has announced theyre going out on tour in 2022. Cover the pan tightly with aluminum foil and allow to rest for 10 . The joy of a good roast is that the oven does all the work. 1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed Roast for 30 minutes. The dry riesling could come from anywhere. 37 Turmeric Recipes for Vegetables, Meats, and More . Published by Clarkson Potter, an imprint of Random House. Who says roast chicken is only for Sunday lunch? Transfer lemons to a one- or two-quart heatproof jar and add brine. The Best Ottolenghi Recipes on Yummly | Ottolenghi Cheesecake, Brussels Sprout Risotto Ottolenghi, Ottolenghi - Burrata Salad . Transfer to the egg white bowl and continue with the remaining. Set aside. Bring a small saucepan of water to a boil, add the buckwheat and cook for 15 minutes, until al dente, then drain and refresh under cold water. Apart from the chicken, ofcourse, so the least we can do ismake sure we get abird that hadits own share of comfort and predictability: a wellfed, free-range, generally happy bird. The Independents journalism is supported by our readers. I substituted an actual preserved lemon (seeds removed) for the boiled lemon in the recipe, and I think that made the taste of the final dish more complex. For cheat's preserved lemon. Spread out on an oven tray lined with baking paper and . Cover the bowl with plastic wrap and pop it in the fridge for at least three hours. This recipe does not currently have any reviews. Bake, uncovered, at 375 for 1 to 1-1/2 hours or until . published on 28 September 2022. Directions. This content is imported from poll. She was the loving wife NAUGATUCK - Angela A. Lamas, 45, passed away unexpectedly Wednesday, March 1, 2023.Angela was born March 24, 1977, in Waterbury, the daughter of Antonio CHESHIRE - Scott A. Demsey, 55, passed away Friday, Feb. 24, 2023, at his home in Cheshire from complications from bile duct cancer (cholangiocaricoma). DIGITAL SERVICE ADMINISTRATOR DIGITAL SALES Administer service of digital advertising clients, fulfill digital programs including ad-serving, deals, contests, and other advertising programs. The hamantash[], An informational session to learn more about the upcoming Wisewoman Group run by chaplain Geri Cappabianca will take place Monday, March 6, from noon to 1:30 p.m. at the Litchfield Community Center, 421 Bantam Road[], @ Winchester Center Congregational Church, Board reinstates Torrington sergeant fired for use-of-force violation, Waterbury woman charged after I-84 incident with cops, Publication of legal notices back on the docket, Watch: Black Vietnam vet finally awarded Medal of Honor, Budgeting for baby: Dont leave family finances to chance, Bidens response to Ohio disaster was predictable, Lawmakers laud Torrington restaurateur Sawyer. Put back the . Please refresh the page or navigate to another page on the site to be automatically logged in, Please refresh your browser to be logged in, Three batch cooking recipes to save time, money and food waste, Toasted coconut rice and eggs is one of the most versatile quick dishes you can make, These 5 recipes will teach you how to use salt properly. Mix gently, so the soft garlic gets distributed throughout, add the lemon juice and mint, give it a final, gentle stir and serve. Spread out on an oven tray lined with baking paper and roast for 18-20 minutes, until cooked through and golden. I substituted an actual preserved lemon (seeds removed) for the boiled lemon in the recipe, and I think that made the taste of the final dish more complex. They should be skin side up. Throw them into a big bowl. Discard the skins and put the contents of the tray into a large bowl. 4. Add the chicken thighs to the bowl, mix well, and leave to marinate, refrigerated for at least an hour, or up to overnight. Lower the heat to 180C/350F/gas mark 4, and cook for two . Heat the oven to 400F. 2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use), 4 large boneless, skinless chicken breasts, cup/80 milliliters neutral oil, such as sunflower oil, 1 spring onion, trimmed and finely sliced at an angle, 1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves, 2 tablespoons lemon juice (from 1 to 2 lemons), 1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed, cup/60 milliliters lemon juice (from 2 lemons), 1 tablespoon superfine sugar (caster sugar), or granulated sugar, 1 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle. Reserve cooking liquid. There arent any notes yet. We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 . Wheres the full recipe - why can I only see the ingredients? 1. Spread out on an oven tray lined with baking paper and roast for 18-20 minutes, until cooked through and golden. Slikes chicken, and Karl makes a terrific version, so everyone is happy. Yotam Ottolenghi. Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. An Around the World in 80 Dishes cookbook could easily be filled with nothing but fried chicken recipes: Austrian schnitzel, Korean fried chicken, Italian pollo fritto, Japanese tonkatsu, chicken Milanese, Chinese gong bao, Senegalese chicken yassa, Southern fried chicken and so on.
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