right now what comes to mind is to make potted meat in aspic of the french style, and i cant remember what region but i can get back to you on that
you use things like chicken quarters, veal shoulder, cow foot and hare quarters
u simmer the meats in wine, the cow foot simemrs longer along with maybe soem pork skin and lardoins, then the meat and juice is poured intoa casserole and covered with pork skin and it is baked for a while with bayleaf and thyme and parsley
then it is left to cool and u get potted emat in aspic, pretty cool
but simpler awesome dishes besides barbeque are
i am no tandoori expert, but htere is a great jerk recipe at jamaica travel and culture.
just be aware that real jamaican jerk is very hot so be careful with hte peppers if u cant take it
i liek a healthy ammount of ginger
pineapple is a cool addition to a jerk sauce/marinade
as for tandoori, im no expert, but it is good
tandoori should be eaten with raw onions that have soaked in salted water and had exess fierce juice squeezxed out
this moistens the somewhat dry tandoori meat.
also i liek to eat tandoori with naan or pratha...
u could also make a giant pot of stewed chicken
french people know a thing or two about stews
trinidad style stew chicken is alsost exactly a french recipe except that they put in cillantro (wel shadon beni/culantro) along with the prsley and chive and garlic
they do what the french do, lightly brown onions and add sugar to carmelize, also brown the meat
then make the stew with the herbs (bayleaf and parsley if wanted) along with the cillantro, no hot pepper unless u want it hot, trinidad has soem of the hottest cooking this side of mexico and india but their stew chicken is not fiery...
stew liquid can have red wine or beer
chicnese have red cooked dishes that are good
also chicken in wine is cool