100+ Amazing Chicken Recipes From All Over the World

1. Lemon Garlic Butter Chicken

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

For the Lemon Garlic Butter Sauce:

• 6 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/4 cup chicken broth
• Juice of 2 lemons (about 1/4 cup)
• Zest of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prepare the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick, pound them to an even thickness of about 3/4 inch.
2. Season the chicken: In a small bowl, mix the salt, pepper, and paprika. Season both sides of the chicken breasts evenly with this mixture.
3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate.
4. Make the sauce: In the same skillet, reduce heat to medium-low and add 2 tablespoons of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Add liquids: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
6. Finish the sauce: Add the remaining 4 tablespoons of butter, lemon zest, oregano, and red pepper flakes (if using). Stir until butter is melted and sauce is smooth. Season with salt and pepper to taste.
7. Return chicken to pan: Place the chicken back into the skillet, spooning some of the sauce over each piece. Let simmer for 1-2 minutes to rewarm the chicken and allow it to absorb some of the sauce.
8. Serve: Sprinkle with fresh chopped parsley before serving. Spoon additional sauce over each chicken breast.

This dish pairs well with rice, pasta, roasted potatoes, or steamed vegetables. You can also serve it with a side salad for a complete meal.

2. Honey Garlic Chicken

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons cornstarch (for coating)

For the Honey Garlic Sauce:

• 6 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons water
• 1 tablespoon cornstarch (for thickening)

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves (optional)

Instructions

1. Prepare chicken: Cut chicken into 1-inch pieces if using larger pieces. Pat dry with paper towels.
2. Season and coat chicken: In a large bowl, toss chicken with salt and pepper. Add 2 tablespoons cornstarch and toss until all pieces are lightly coated.
3. Make sauce mixture: In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. In a separate small bowl, mix 2 tablespoons water with 1 tablespoon cornstarch to create a slurry. Set both aside.
4. Cook chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer cooked chicken to a plate.
5. Sauté garlic: In the same pan, reduce heat to medium and add a little more oil if needed. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
6. Make the sauce: Pour the honey-soy mixture into the pan with the garlic. Bring to a simmer and cook for 1 minute.
7. Thicken the sauce: Give the cornstarch slurry a quick stir (it settles), then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glaze-like consistency.
8. Combine: Return the cooked chicken to the pan and toss to coat thoroughly in the honey garlic sauce. Cook for another 1-2 minutes to ensure everything is hot and well combined.
9. Serve: Transfer to a serving dish and garnish with sliced green onions, sesame seeds, and cilantro if desired.

This dish pairs perfectly with steamed rice or noodles. For a complete meal, serve with steamed broccoli or stir-fried vegetables on the side.

3. Chicken Parmesan

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 tablespoon water
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (or 1/2 teaspoon each dried basil and oregano)
• 1/2 teaspoon garlic powder
• 1/3 cup olive oil (for frying)

For the Assembly:

• 2 cups marinara sauce (homemade or good quality jarred)
• 8 ounces mozzarella cheese, sliced or shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped or torn
• 1 tablespoon olive oil (for drizzling)

Instructions

1. Prepare the chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
2. Set up breading station: Set up three shallow dishes:
   • First dish: Add flour
   • Second dish: Beat eggs with 1 tablespoon water
   • Third dish: Mix panko breadcrumbs, 1/2 cup Parmesan cheese, Italian herbs, and garlic powder
3. Bread the chicken: Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Press firmly into breadcrumb mixture, ensuring the entire surface is well-coated. Place breaded chicken on a plate and repeat with remaining pieces.
4. Preheat oven: Preheat oven to 425°F (220°C).
5. Cook the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the breaded chicken (working in batches if necessary) and cook for 3-4 minutes per side until golden brown and crisp. Transfer chicken to a paper towel-lined plate to drain excess oil.
6. Assemble for baking: Pour 1 cup of marinara sauce into a 9×13 inch baking dish (or return chicken to the skillet if it’s oven-safe). Place the browned chicken breasts on top of the sauce, ensuring they don’t overlap. Spoon remaining marinara sauce over the center of each chicken piece, leaving some edges uncovered to stay crispy. Layer mozzarella cheese on top of each piece and sprinkle with remaining Parmesan cheese.
7. Bake: Bake in preheated oven for 15-20 minutes until cheese is melted and bubbly, and chicken is cooked through (internal temperature should reach 165°F).
8. Finish: Remove from oven and let rest for 5 minutes. Drizzle with a little olive oil and sprinkle with fresh basil before serving.

This dish is traditionally served over spaghetti or with a side of garlic bread. A simple green salad dressed with Italian vinaigrette makes an excellent accompaniment.

4. Buffalo Chicken Wings

Ingredients

For the Wings:

• 2 pounds chicken wings (about 20-24 wings)
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the Buffalo Sauce:

• 1/2 cup Frank’s RedHot sauce (or similar cayenne pepper sauce)
• 6 tablespoons unsalted butter
• 1 tablespoon white vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon honey (optional, for a touch of sweetness)

For Serving:

• Blue cheese or ranch dressing
• Celery sticks
• Carrot sticks

Instructions

1. Prepare the wings: If the wings are whole, separate them at the joints into drumettes and flats, discarding the wing tips (or save them for stock). Pat the wings very dry with paper towels – this is crucial for crispy results.
2. Season the wings: In a large bowl, combine the baking powder, salt, garlic powder, black pepper, and paprika. Add the dried wings and toss until evenly coated. The baking powder helps create a crispy exterior when baking.
3. Air-dry the wings: Place the seasoned wings on a wire rack set over a baking sheet. Refrigerate, uncovered, for at least 1 hour or preferably overnight. This helps dry out the skin further for maximum crispiness.
4. Preheat oven: When ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with cooking spray.
5. Bake the wings: Arrange the wings in a single layer on the rack, making sure they don’t touch. Bake for 20 minutes, then flip the wings and continue baking for another 20-25 minutes until the skin is crispy and golden brown.
6. For extra crispiness (optional): After baking, increase the oven temperature to broil (high) and broil the wings for 2-3 minutes, watching carefully to prevent burning.
7. Make the buffalo sauce: While the wings are baking, melt the butter in a small saucepan over medium heat. Once melted, add the hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Whisk until combined and bring to a simmer. Remove from heat and stir in honey if using.
8. Toss wings in sauce: When the wings are done, transfer them to a large bowl. Pour about 2/3 of the sauce over the wings and toss until evenly coated. Save the remaining sauce for dipping or for those who want extra sauce.
9. Serve: Arrange the wings on a serving platter with celery and carrot sticks on the side. Serve with blue cheese or ranch dressing for dipping.

Notes:

• For extra crispy wings, you can deep fry them instead: heat oil to 375°F (190°C) and fry in batches for 8-10 minutes until crispy and cooked through. Then toss with sauce.
• Adjust the heat level by varying the amount of cayenne pepper or by choosing a milder or hotter hot sauce.
• The wings can be served immediately after tossing in sauce, or you can return them to the oven for 1-2 minutes to set the sauce slightly.

These wings are perfect for game day, parties, or anytime you’re craving that classic Buffalo wing flavor!

5. Chicken Alfredo Pasta

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Pasta:

• 12 ounces fettuccine pasta (or pappardelle/linguine)
• 1 teaspoon salt (for pasta water)

For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and white pepper to taste

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Extra grated Parmesan cheese
• Freshly cracked black pepper

Instructions

1. Season the chicken: Pat chicken breasts dry with paper towels. In a small bowl, mix together Italian seasoning, garlic powder, salt, and pepper. Season both sides of the chicken breasts with this mixture.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from pan, let rest for 5 minutes, then slice into thin strips.
3. Cook the pasta: While the chicken is cooking, bring a large pot of water to a boil. Add salt and pasta. Cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
4. Start the sauce: In the same skillet used for the chicken (no need to clean it), melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Make the roux: Sprinkle flour over the butter and garlic, whisking constantly for about 1 minute to create a light roux.
6. Add the liquids: Gradually pour in the heavy cream and milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly.
7. Add cheese: Reduce heat to low and gradually whisk in the grated Parmesan cheese until melted and smooth. Add nutmeg and season with salt and white pepper to taste.
8. Adjust consistency: If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
9. Combine: Add the drained pasta directly to the sauce and toss until well coated. Gently fold in the sliced chicken.
10. Serve: Transfer to a serving dish or individual plates. Garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper.

This rich and creamy pasta dish pairs well with a simple green salad dressed with a light vinaigrette and some garlic bread on the side. For a complete meal, you could also add some steamed broccoli or peas to the pasta.

6. Chicken Marsala

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1.5-2 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce:

• 1 pound cremini or baby bella mushrooms, sliced
• 1 large shallot, finely diced (about 1/4 cup)
• 4 cloves garlic, minced
• 3/4 cup dry Marsala wine
• 3/4 cup chicken broth
• 2 tablespoons unsalted butter, cold
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

1. Prepare the chicken: Place chicken breasts on a cutting board. Hold your knife parallel to the board and carefully slice each breast horizontally into two even pieces. Alternatively, pound each breast to an even 1/4-inch thickness.
2. Season the chicken: In a shallow dish, combine flour, salt, pepper, oregano, and garlic powder. Pat chicken dry with paper towels, then dredge each piece in the seasoned flour mixture, shaking off excess.
3. Cook the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter is melted and bubbling, add the chicken pieces in a single layer (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and tent loosely with foil to keep warm.
4. Cook the mushrooms: In the same skillet, add mushrooms and cook without stirring for 2-3 minutes to develop color. Then stir and continue cooking until golden brown and most of their moisture has evaporated, about 5-7 minutes total.
5. Add aromatics: Add diced shallot to the mushrooms and cook for 1-2 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
6. Deglaze the pan: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 3-4 minutes.
7. Finish the sauce: Add chicken broth and thyme. Bring to a simmer and cook for 5-7 minutes until the sauce has reduced and slightly thickened. If you prefer a thicker sauce, add the cornstarch slurry now and stir until thickened.
8. Enrich the sauce: Remove the pan from heat and swirl in the cold butter. This creates a silky, rich sauce. Season with salt and pepper to taste.
9. Return chicken to pan: Return the chicken and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer gently for 1-2 minutes to rewarm the chicken.
10. Serve: Sprinkle with fresh parsley before serving.

Chicken Marsala pairs wonderfully with buttered pasta, mashed potatoes, or polenta to soak up the delicious sauce. A side of steamed asparagus or green beans makes a great accompaniment.

Notes:

• For best results, use dry Marsala wine rather than sweet Marsala.
• If you can’t find Marsala wine, dry Madeira or dry sherry can work as substitutes, though the flavor will be slightly different.
• Prosciutto can be added (2-3 ounces, thinly sliced) with the mushrooms for an extra layer of flavor.

7. Teriyaki Chicken

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Teriyaki Sauce:

• 1/2 cup soy sauce (preferably low-sodium)
• 1/2 cup mirin (Japanese sweet rice wine)
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Steamed rice, for serving
• Steamed broccoli or other vegetables (optional)

Instructions

1. Prepare the chicken: If using chicken thighs, trim excess fat. If using chicken breasts, cut into 2-inch pieces. Pat chicken dry with paper towels and season with salt and pepper.
2. Make the teriyaki sauce: In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined.
3. Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). For thighs, cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). For breast pieces, cook for 3-4 minutes per side until golden brown and cooked through.
4. Add initial sauce: Pour about 3/4 of the teriyaki sauce over the chicken in the skillet, reserving the rest. Reduce heat to medium-low and simmer for 2-3 minutes, occasionally turning the chicken to coat evenly in the sauce.
5. Thicken the sauce: In a small bowl, whisk together cornstarch and cold water to create a slurry. Add this slurry to the reserved teriyaki sauce. Pour this mixture into the skillet with the chicken. Cook for an additional 2-3 minutes, stirring gently, until the sauce thickens and becomes glossy.
6. Finish cooking: Remove from heat once the sauce has reached your desired consistency and the chicken is completely cooked through. If the sauce becomes too thick, you can add a tablespoon of water at a time to thin it.
7. Serve: Transfer the chicken to a serving plate and drizzle with additional sauce from the pan. Sprinkle with sliced green onions and toasted sesame seeds.

Serve hot over steamed white rice with a side of steamed vegetables like broccoli, carrots, or snap peas.

Notes:

• If you don’t have mirin, you can substitute with 1/4 cup sake or dry white wine plus 1 tablespoon sugar.
• For a spicier version, add 1 teaspoon of sriracha or red pepper flakes to the sauce.
• The sauce can be made ahead of time and stored in the refrigerator for up to a week.
• For a quicker weeknight version, you can use 1/2 cup store-bought teriyaki sauce plus 1 tablespoon each of minced garlic and ginger.

8. Chicken Tikka Masala

Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain yogurt (full fat works best)
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika (preferably Kashmiri chili powder if available)
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 3 tablespoons ghee or vegetable oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika or Kashmiri chili powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 1 teaspoon brown sugar
• Salt to taste
• 1/4 cup water (if needed)

For Garnish:

• 1/4 cup fresh cilantro, chopped
• 1 tablespoon butter
• 1-2 tablespoons heavy cream for drizzling

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine all marinade ingredients (yogurt, lemon juice, garlic, ginger, and all spices).
2. Add chicken pieces and toss to coat thoroughly.
3. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor development.

Step 2: Cook the Chicken

1. Preheat your oven to broil/grill setting on high heat (500°F/260°C).
2. Thread marinated chicken onto skewers and place on a lined baking tray.
3. Broil for 15-18 minutes, turning once halfway through cooking, until chicken is slightly charred on the edges and cooked through.
4. Alternatively, you can cook the chicken in a very hot cast iron pan or grill for 3-4 minutes per side until charred and cooked through.

Step 3: Make the Sauce

1. While the chicken is cooking, heat ghee or oil in a large heavy-bottomed pot over medium heat.
2. Add diced onions and sauté for 8-10 minutes until golden brown and soft.
3. Add garlic and ginger, cook for 2 minutes until fragrant, stirring frequently.
4. Add all the dry spices (cumin, garam masala, coriander, turmeric, paprika, cinnamon, and cayenne). Stir continuously for 30 seconds to toast the spices without burning.
5. Add crushed tomatoes and tomato paste. Simmer for 10-15 minutes on medium-low heat, stirring occasionally.
6. Transfer the sauce to a blender when cool enough to handle and blend until smooth (or use an immersion blender). Return to pot.
7. Stir in the heavy cream and sugar. Bring to a gentle simmer.

Step 4: Combine and Finish

1. Add the cooked chicken pieces to the sauce, including any juices from the cooking process.
2. Simmer for 5-10 minutes on low heat until the sauce thickens slightly and the flavors meld together.
3. Adjust consistency with water if needed, and season with salt to taste.
4. Stir in 1 tablespoon of butter for added richness and glossiness.
5. Remove from heat and let rest for 5 minutes.

Step 5: Serve

1. Transfer to a serving dish and garnish with fresh cilantro.
2. Drizzle with a little extra cream in a decorative pattern.
3. Serve hot with basmati rice, naan bread, or both.

Notes:

• For an authentic smoky flavor, add 1/2 teaspoon of smoked paprika to the sauce or place 1 hot charcoal in a small metal bowl placed in the center of the finished curry, pour a little oil on the charcoal, and immediately cover the pot for 2 minutes.
• If you don’t have time to marinate, you can still get good results with a 30-minute marinade, though the flavor won’t penetrate as deeply.
• The sauce can be made ahead and refrigerated for up to 3 days, making this dish perfect for meal prep.
• Leftover Chicken Tikka Masala tastes even better the next day as the flavors have time to develop.

9. General Tso’s Chicken

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 large eggs, beaten
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Oil for deep frying (about 3 cups vegetable or peanut oil)

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup hoisin sauce
• 1/4 cup water
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 4-8 dried red chili peppers (adjust for heat preference)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes (adjust to taste)

For Finishing:

• 2 green onions, sliced diagonally
• 1 tablespoon toasted sesame seeds
• Steamed rice, for serving
• Steamed broccoli (optional)

Instructions

Step 1: Prepare the Chicken

1. In a large bowl, beat the eggs. Add chicken pieces and toss to coat.
2. In a separate bowl, whisk together cornstarch, flour, salt, black pepper, and garlic powder.
3. Working in batches, transfer the egg-coated chicken to the cornstarch mixture. Toss to coat thoroughly, shaking off excess.
4. Place coated chicken pieces on a tray lined with parchment paper, allowing them to sit for 5-10 minutes (this helps the coating adhere better).

Step 2: Make the Sauce

1. In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, water, brown sugar, and cornstarch until smooth. Set aside.
2. Have the minced garlic, grated ginger, and dried chili peppers ready to go, as the stir-frying moves quickly.

Step 3: Fry the Chicken

1. Heat oil in a deep fryer, large wok, or heavy-bottomed pot to 350°F (175°C).
2. Working in small batches (do not overcrowd), fry the chicken pieces for about 4-5 minutes until golden brown and crispy.
3. Transfer fried chicken to a paper towel-lined plate to drain excess oil.
4. Optional for extra crispiness: After all chicken is fried once, you can refry it briefly (about 30 seconds) for maximum crispness.

Step 4: Make the Sauce

1. In a large wok or skillet, heat 1 tablespoon of the frying oil over medium-high heat.
2. Add the dried chili peppers and stir-fry for about 30 seconds until fragrant.
3. Add minced garlic, grated ginger, and red pepper flakes, stir-frying for another 30 seconds, being careful not to burn the garlic.
4. Give your sauce mixture a quick stir (the cornstarch settles), then pour it into the wok.
5. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
6. Stir in the sesame oil.

Step 5: Combine and Serve

1. Add the fried chicken pieces to the sauce, tossing quickly to coat completely before the sauce becomes too thick.
2. Transfer to a serving dish and garnish with sliced green onions and sesame seeds.
3. Serve immediately with steamed rice and optional broccoli.

Notes:

• For less heat, remove the seeds from the dried chilies or reduce the quantity.
• The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• Chicken breast can be substituted for thighs, but may not be quite as tender.
• For a lighter version, the chicken can be baked at 425°F (220°C) for 15-20 minutes instead of fried.
• Authentic General Tso’s Chicken includes whole dried red chilies in the sauce—leave them in for presentation but warn diners not to eat them.

10. Chicken Fajitas

Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)

For the Veggies:

• 3 bell peppers (preferably different colors: red, yellow, green)
• 1 large onion (red or white)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Serving:

• 8-12 small flour tortillas (6-inch)
• Lime wedges
• Fresh cilantro, chopped
• Sour cream
• Guacamole or sliced avocado
• Salsa (pico de gallo or your favorite)
• Shredded cheese (Mexican blend or Monterey Jack)

Instructions

1. Prepare the chicken: Slice chicken breasts or thighs into thin strips, about 1/4-inch thick. For easier slicing, you can partially freeze the chicken for about 20 minutes before cutting.
2. Marinate the chicken: In a large bowl or zip-top bag, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, onion powder, salt, black pepper, and cayenne pepper (if using). Add the sliced chicken and toss to coat thoroughly. Cover or seal and marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours.
3. Prepare the vegetables: While the chicken is marinating, slice the bell peppers into thin strips and the onion into thin half-moons.
4. Heat your cooking surface: You have a few options:
   • For traditional fajitas: Heat a large cast-iron skillet over high heat until very hot (almost smoking).
   • For more convenience: Use a large non-stick skillet or frying pan over medium-high heat.
   • For a crowd: Preheat the oven to 425°F (220°C) and use a large sheet pan.
5. Cook the chicken:
   • Skillet method: Add 1 tablespoon olive oil to the hot skillet. Add marinated chicken in a single layer (work in batches if necessary). Cook for 2-3 minutes per side until charred and cooked through (165°F internal temperature). Remove to a plate and cover loosely with foil.
   • Sheet pan method: Spread chicken on one side of a sheet pan and bake for 15-20 minutes until cooked through.
6. Cook the vegetables:
   • Skillet method: In the same skillet, add 2 tablespoons olive oil. Add peppers and onions, season with salt and pepper. Cook for 4-5 minutes until they begin to soften but still retain some crispness and have charred edges. Stir occasionally.
   • Sheet pan method: Toss peppers and onions with oil, salt and pepper on the other side of the sheet pan. Bake alongside the chicken.
7. Warm the tortillas: While the vegetables are cooking, warm your tortillas either:
   • Wrapped in foil in a 300°F (150°C) oven for 10 minutes
   • Directly over a gas flame for a few seconds per side
   • In a dry skillet for about 30 seconds per side
   • In the microwave covered with a damp paper towel for 30 seconds
8. Combine and serve: Return the chicken to the skillet with the vegetables and toss together. Alternatively, combine them on the serving platter. Serve immediately with warm tortillas and all the accompaniments (lime wedges, cilantro, sour cream, guacamole, salsa, and cheese).

Notes:

• For extra smokiness, add 1/2 teaspoon of liquid smoke to the marinade.
• You can substitute chicken with beef (skirt or flank steak) or shrimp, adjusting cooking times accordingly.
• For a lower-carb option, serve over lettuce as a fajita salad or use lettuce wraps instead of tortillas.
• Leftover fajita filling can be refrigerated for up to 3 days and is excellent in quesadillas, omelets, or grain bowls.

Enjoy your homemade restaurant-quality chicken fajitas!

11. Chicken and Rice Casserole

Ingredients

For the Casserole Base:

• 2 cups long-grain white rice, uncooked
• 4 cups chicken broth, divided
• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika

For the Creamy Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk (whole milk works best)
• 1 cup chicken broth (from the divided amount)
• 1/2 cup sour cream
• 1 cup frozen peas
• 1 cup shredded cheddar cheese, divided
• 1 tablespoon fresh parsley, chopped (plus more for garnish)

For the Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/2 cup shredded cheddar cheese (from the divided amount)
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Partially cook the rice: In a medium saucepan, bring 3 cups of the chicken broth to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 10-15 minutes until the liquid is absorbed but rice is still slightly undercooked. The rice will finish cooking in the oven.
3. Cook the chicken: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook for 5-6 minutes until golden brown on all sides but not completely cooked through. Remove chicken to a plate.
4. Cook vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Add carrots, celery, and mushrooms (if using). Cook for 5-6 minutes until vegetables begin to soften. Season with remaining salt, pepper, thyme, oregano, and paprika.
5. Make the creamy sauce: In a separate saucepan, melt 3 tablespoons butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux. Gradually whisk in milk and remaining 1 cup chicken broth. Bring to a simmer and cook for 2-3 minutes until thickened, whisking frequently. Remove from heat and stir in sour cream.
6. Combine components: In a large mixing bowl, combine the partially cooked rice, vegetable mixture, creamy sauce, chicken pieces, frozen peas, and half of the shredded cheese. Stir gently until well combined. Taste and adjust seasoning if needed.
7. Transfer to baking dish: Pour the mixture into the prepared baking dish, spreading it evenly.
8. Prepare topping: In a small bowl, combine panko breadcrumbs, melted butter, remaining cheese, and garlic powder. Sprinkle this mixture evenly over the casserole.
9. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes until the topping is golden brown and the casserole is bubbling around the edges.
10. Rest before serving: Remove from oven and let stand for 10 minutes before serving. This allows the casserole to set and makes it easier to serve.
11. Serve: Garnish with additional fresh parsley before serving.

Notes:

• For a shortcut version, you can use 2 cups of precooked rice and 2-3 cups of rotisserie chicken.
• Add 1/2 cup of white wine when cooking the vegetables for extra flavor.
• This casserole freezes well – cool completely before freezing in an airtight container for up to 3 months.
• For a lighter version, use low-fat milk and Greek yogurt instead of sour cream.
• You can add other vegetables like bell peppers, broccoli, or corn.

This hearty casserole serves 6-8 people and works great as leftovers for lunch the next day!

12. Chicken Piccata

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1.5 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce:

• 3 tablespoons unsalted butter, divided
• 1 shallot, finely minced (about 2 tablespoons)
• 3 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup chicken broth
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

For Serving:

• Lemon slices
• Additional fresh parsley
• Cooked pasta, rice, or mashed potatoes (optional)

Instructions

1. Prepare the chicken: Place chicken breasts on a cutting board. Hold your knife parallel to the board and carefully slice each breast horizontally into two even cutlets. Place the cutlets between sheets of plastic wrap or parchment paper and gently pound to an even thickness of about 1/4 inch using a meat mallet or heavy pan.
2. Season and dredge: In a shallow dish, mix together flour, salt, pepper, and garlic powder (if using). Pat chicken cutlets dry with paper towels. Dredge each cutlet in the flour mixture, shaking off excess. Place on a plate and let rest for 5 minutes to help the coating adhere.
3. Cook the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is melted and bubbling. Working in batches if necessary to avoid overcrowding, add the chicken cutlets to the pan. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil to keep warm.
4. Make the sauce: In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Add minced shallot and cook for 1-2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
5. Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 2-3 minutes.
6. Finish the sauce: Add chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 5-7 minutes, until the sauce has reduced and slightly thickened. Stir in capers.
7. Enrich the sauce: Remove the pan from heat and swirl in the remaining 2 tablespoons of butter until melted and incorporated. This creates a silky, rich sauce. Stir in chopped parsley and season with salt and pepper to taste.
8. Serve: Return the chicken cutlets to the pan, spooning some of the sauce over each piece. Alternatively, arrange the cutlets on a serving platter and pour the sauce over them. Garnish with lemon slices and additional fresh parsley.

Chicken Piccata is traditionally served over pasta (angel hair or linguine work particularly well), but it also pairs nicely with rice, mashed potatoes, or crusty bread to soak up the delicious sauce. A simple green salad or steamed vegetables make excellent side dishes.

Notes:

• For the most authentic flavor, use fresh lemon juice rather than bottled.
• If you prefer a thicker sauce, you can whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 6.
• Chicken piccata can be made ahead and gently reheated. The flavors actually improve after the chicken has had a chance to absorb some of the sauce.
• For extra lemony flavor, add an extra tablespoon of lemon juice just before serving.

13. BBQ Chicken with Cornbread and Coleslaw

A complete Southern-style meal featuring tender, smoky BBQ chicken, homemade sweet cornbread, and crisp, creamy coleslaw.

BBQ Chicken

Ingredients:

• 8 chicken pieces (combination of thighs, drumsticks, and/or bone-in breasts)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)

For the BBQ Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon liquid smoke (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust to taste)

Instructions:

1. Prepare the chicken: Pat chicken pieces dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub chicken pieces with olive oil, then sprinkle the spice mixture evenly over all sides of the chicken.
2. Make the BBQ sauce: In a medium saucepan, combine all sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15 minutes until slightly thickened. Set aside 1/2 cup for basting and reserve the rest for serving.
3. For grilling method:
   • Preheat grill to medium heat (around 350°F).
   • Oil the grates well to prevent sticking.
   • Place chicken skin-side up on the cooler side of the grill for indirect heat.
   • Cover and cook for 20-25 minutes.
   • Flip chicken and cook for another 10 minutes.
   • Brush with BBQ sauce and flip again. Cook for 5 minutes.
   • Brush the other side with sauce, flip, and cook for a final 5 minutes until chicken reaches 165°F internal temperature and has nice grill marks.
4. For oven method:
   • Preheat oven to 375°F.
   • Place seasoned chicken on a wire rack set over a foil-lined baking sheet.
   • Bake for 25 minutes, then brush with BBQ sauce.
   • Continue baking for another 20-25 minutes until chicken reaches 165°F internal temperature.
   • For a charred finish, broil for 2-3 minutes at the end.
5. Rest the chicken: Let chicken rest for 5-10 minutes before serving with additional BBQ sauce on the side.

Homemade Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup melted butter
• 2 large eggs
• 2 tablespoons honey
• 1/2 cup corn kernels (fresh, canned, or frozen – optional)

Instructions:

1. Preheat oven to 400°F. Generously grease a 9-inch cast iron skillet or 8×8 inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and honey until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix). Fold in corn kernels if using.
5. Pour batter into the prepared skillet or dish. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
6. Let cool for 10 minutes before slicing and serving. Serve warm with butter and honey if desired.

Creamy Coleslaw

Ingredients:

• 1 medium head green cabbage, finely shredded (about 8 cups)
• 1 large carrot, grated
• 1/2 small red onion, very thinly sliced
• 1/4 cup fresh parsley, chopped (optional)

For the Dressing:

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrot, red onion, and parsley.
2. In a separate bowl, whisk together all dressing ingredients until smooth and well combined.
3. Pour the dressing over the cabbage mixture and toss thoroughly until everything is well coated.
4. Cover and refrigerate for at least 1 hour, preferably 2-3 hours before serving to allow flavors to meld.
5. Toss again before serving. The coleslaw can be made up to 24 hours in advance.

Serving Suggestions:

1. Plate each serving with 1-2 pieces of BBQ chicken, a slice of warm cornbread, and a generous scoop of coleslaw.
2. For a complete Southern feast, consider adding additional sides like baked beans, mac and cheese, or collard greens.
3. Serve with extra BBQ sauce on the side and cold sweet tea for the full experience.

Make-Ahead Tips:

• The BBQ sauce can be made up to a week in advance and stored in the refrigerator.
• The chicken can be seasoned up to 24 hours in advance and kept covered in the refrigerator.
• Cornbread can be baked earlier in the day and reheated briefly before serving.
• Coleslaw is best when made at least a few hours ahead to allow flavors to develop.

14. Chicken Enchiladas

Ingredients

For the enchiladas:

• 3 tablespoons vegetable oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 poblano peppers, seeds removed and diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 4 cups cooked chicken, shredded (about 1 rotisserie chicken)
• Salt and pepper to taste
• 12 corn tortillas
• 3 cups shredded cheese (Mexican blend or Monterey Jack)

For the red enchilada sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 cups chicken broth
• 1 tablespoon tomato paste

For garnish:

• Sour cream
• Fresh cilantro, chopped
• Avocado slices
• Lime wedges
• Diced red onion

Instructions

Make the Enchilada Sauce:

1. Heat oil in a medium saucepan over medium heat.
2. Add flour and whisk to form a roux, cooking for about 1 minute.
3. Add chili powder, cumin, garlic powder, oregano, and salt. Whisk and cook for 30 seconds.
4. Gradually whisk in chicken broth to avoid lumps.
5. Stir in tomato paste and bring to a simmer.
6. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Set aside.

Prepare the Filling:

1. Preheat oven to 375°F (190°C).
2. Heat vegetable oil in a large skillet over medium heat.
3. Add onion and sauté until soft, about 3-4 minutes.
4. Add garlic and poblano peppers, cook for another 2 minutes.
5. Stir in cumin, oregano, and chili powder. Cook for 30 seconds.
6. Add shredded chicken and stir to combine. Season with salt and pepper.
7. Remove from heat and set aside.

Assemble the Enchiladas:

1. Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.
2. Warm tortillas to make them pliable (either wrap in damp paper towels and microwave for 30 seconds, or heat in a dry skillet one at a time).
3. Dip each tortilla briefly in the enchilada sauce.
4. Place about 1/3 cup of the chicken mixture down the center of each tortilla.
5. Sprinkle with about 2 tablespoons of cheese.
6. Roll up the tortilla and place seam-side down in the baking dish.
7. Repeat with remaining tortillas, arranging them snugly in the dish.

Bake:

1. Pour the remaining enchilada sauce over the rolled tortillas.
2. Sprinkle the remaining cheese on top.
3. Cover with aluminum foil and bake for 20 minutes.
4. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbly and beginning to brown.
5. Let stand for 5 minutes before serving.

Serve:

Garnish with sour cream, chopped cilantro, avocado slices, lime wedges, and diced red onion as desired.

15. Chicken Stir-Fry

Ingredients

For the chicken marinade:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon cornstarch
• ¼ teaspoon ground white pepper

For the sauce:

• ¼ cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

For the stir-fry:

• 3 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium onion, cut into wedges
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 medium carrots, julienned
• 2 cups broccoli florets
• 8 oz snap peas or snow peas, strings removed
• 4 green onions, cut into 1-inch pieces

For serving:

• Steamed rice
• Toasted sesame seeds
• Sriracha or chili oil (optional)

Instructions

Marinate the Chicken:

1. In a medium bowl, combine chicken pieces with soy sauce, rice wine, cornstarch, and white pepper.
2. Toss to coat evenly and let marinate for at least 15 minutes while preparing other ingredients.

Prepare the Sauce:

1. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and cornstarch until smooth.
2. Set aside.

Cook the Chicken:

1. Heat a large wok or skillet over high heat until very hot.
2. Add 2 tablespoons of vegetable oil and swirl to coat.
3. Add marinated chicken in a single layer (work in batches if necessary to avoid overcrowding).
4. Let chicken sear for 1-2 minutes without stirring, then stir-fry for another 2-3 minutes until nearly cooked through.
5. Transfer chicken to a clean plate and set aside.

Stir-Fry the Vegetables:

1. In the same wok, add remaining 1 tablespoon oil.
2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add onions and stir-fry for 1 minute.
4. Add carrots and cook for 2 minutes.
5. Add bell peppers and broccoli, stir-fry for 2-3 minutes.
6. Add snap peas and continue stir-frying for 1 minute. Vegetables should be crisp-tender.

Combine and Finish:

1. Return the chicken to the wok with any accumulated juices.
2. Whisk the sauce mixture again (the cornstarch may have settled) and pour into the wok.
3. Add green onions and toss everything together.
4. Cook, stirring constantly, until the sauce thickens and coats everything evenly, about 1-2 minutes.

Serve:

1. Transfer to a serving dish immediately.
2. Sprinkle with toasted sesame seeds.
3. Serve hot over steamed rice.
4. Offer sriracha or chili oil on the side for those who want extra heat.

16. Thai Green Curry Chicken

Ingredients

For the curry paste (or use 4 tablespoons store-bought green curry paste):

• 4 Thai green chilies, seeds removed for less heat if desired
• 2 shallots, roughly chopped
• 4 cloves garlic
• 1 stalk lemongrass, tender inner part only, chopped
• 1-inch piece galangal or ginger, peeled and chopped
• 2 tablespoons cilantro stems
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon white pepper
• 1 teaspoon shrimp paste (optional)
• Zest of 1 lime
• ½ teaspoon salt

For the curry:

• 2 tablespoons vegetable oil
• 1 can (14 oz) coconut milk, divided
• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar or brown sugar
• 4-5 kaffir lime leaves, torn (or substitute 1 tablespoon lime zest)
• 1 red bell pepper, sliced
• 1 cup Thai eggplant or regular eggplant, cubed
• 1 cup bamboo shoots, drained
• 1 cup green beans, trimmed and cut into 2-inch pieces
• ½ cup Thai basil leaves
• Juice of 1 lime

For serving:

• Steamed jasmine rice
• Fresh cilantro leaves
• Thai basil leaves
• Lime wedges
• Thinly sliced red chilies (optional)

Instructions

Make the Curry Paste (if not using store-bought):

1. Place all curry paste ingredients in a food processor or mortar and pestle.
2. Blend or pound until a smooth paste forms. Add a tablespoon of water if needed to help blending.
3. Set aside. (This can be made ahead and refrigerated for up to a week.)

Cook the Curry:

1. Heat vegetable oil in a large pot or wok over medium heat.
2. Add 2-3 tablespoons of the curry paste (more for stronger flavor) and stir-fry for 2-3 minutes until fragrant.
3. Add ⅓ of the coconut milk (the thick cream part if it has separated) and stir to combine with the paste.
4. Cook for 2-3 minutes, stirring constantly, until the oil begins to separate from the mixture.

Add the Chicken:

1. Add chicken pieces to the pot and stir to coat with the curry mixture.
2. Cook for 5 minutes, stirring occasionally.
3. Pour in the remaining coconut milk and bring to a gentle simmer.

Season and Add Vegetables:

1. Add fish sauce, palm sugar, and torn kaffir lime leaves.
2. Simmer for 5 minutes, then add eggplant and cook for 5 more minutes.
3. Add red bell pepper, bamboo shoots, and green beans.
4. Continue simmering for 5-7 minutes until chicken is cooked through and vegetables are tender but still firm.

Finish the Curry:

1. Check the seasoning, adding more fish sauce for saltiness or sugar for sweetness if needed.
2. Turn off the heat and stir in Thai basil leaves and lime juice.
3. Let stand for 5 minutes to allow flavors to meld.

Serve:

1. Spoon curry over steamed jasmine rice.
2. Garnish with fresh cilantro, additional Thai basil, lime wedges, and sliced red chilies if desired.

The curry typically tastes even better the next day as the flavors develop further. Store leftovers in the refrigerator for up to 3 days.

17. Chicken Shawarma

Ingredients

For the marinade:

• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pounds boneless, skinless chicken thighs

For serving:

• 4-6 pita breads or flatbreads
• 1 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped (optional)
• Pickles or pickled turnips (optional)
• Hot sauce (optional)

Instructions

Marinate the Chicken:

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
2. Add chicken thighs to the marinade and toss to coat thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) for maximum flavor.

Cook the Chicken:

1. Preheat oven to 425°F (220°C).
2. Remove chicken from marinade and place on a baking sheet lined with parchment paper or foil.
3. Bake for 25-30 minutes until chicken is golden brown and internal temperature reaches 165°F (74°C).
4. Let the chicken rest for 5 minutes, then slice into thin strips.

Alternative Cooking Methods:

• Grill: Cook on medium-high heat for 6-7 minutes per side until done.
• Stovetop: Cook in a cast iron skillet over medium-high heat for about 5-6 minutes per side.

Make the Yogurt Sauce:

1. In a small bowl, mix Greek yogurt, tahini, lemon juice, and minced garlic.
2. Season with salt and pepper to taste.
3. Cover and refrigerate until ready to serve.

Prepare the Toppings:

1. Combine diced cucumber, tomatoes, sliced red onion in a bowl.
2. Add chopped parsley and mint if using, and toss lightly.

Warm the Bread:

1. Just before serving, warm pita breads in the oven for 2-3 minutes or on a dry skillet for 30 seconds per side.

Assemble the Shawarma:

1. Spread a spoonful of yogurt sauce down the center of each pita bread.
2. Top with sliced chicken.
3. Add vegetable mixture.
4. Add pickles or pickled turnips if using.
5. Drizzle with additional yogurt sauce and hot sauce if desired.
6. Fold or wrap the pita around the fillings.

Serve:

Serve immediately, wrapping the bottom half of each shawarma in foil or parchment paper to make it easier to eat.

18. Chicken Pot Pie

Ingredients

For the crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• ¼ to ½ cup ice-cold water
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

For the filling:

• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 3½ cups chicken broth
• ½ cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 3 cups cooked chicken, shredded or cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons fresh parsley, chopped

Instructions

Make the Crust:

1. In a large bowl, whisk together flour and salt.
2. Add cold cubed butter and cut into the flour using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together.
4. Gather dough into a ball, divide in half, and flatten each half into a disk.
5. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Prepare the Filling:

1. In a large Dutch oven or deep skillet, melt butter over medium heat.
2. Add onions, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables and stir continuously for 2 minutes.
5. Gradually whisk in chicken broth, stirring constantly to prevent lumps.
6. Add heavy cream, thyme, salt, pepper, and nutmeg.
7. Bring to a simmer and cook until sauce thickens, about 5 minutes.
8. Stir in cooked chicken, peas, corn, and parsley.
9. Remove from heat and allow filling to cool slightly.

Assemble the Pot Pie:

1. Preheat oven to 400°F (200°C).
2. Remove one disk of dough from refrigerator and roll out on a floured surface to about ⅛-inch thickness, making it large enough to fit a 9-inch deep-dish pie plate.
3. Carefully transfer the dough to the pie plate, pressing it gently against the bottom and sides.
4. Pour the filling into the crust.
5. Roll out the second disk of dough to the same thickness.
6. Place the second crust over the filling. Trim excess dough and crimp the edges to seal.
7. Cut 4-5 slits in the top crust to allow steam to escape.
8. Beat egg with 1 tablespoon water and brush over the top crust.

Bake:

1. Place pie on a baking sheet to catch any overflow.
2. Bake for 45-50 minutes, until crust is golden brown and filling is bubbling.
3. If crust edges brown too quickly, cover them with aluminum foil.
4. Remove from oven and let stand for 10-15 minutes before serving.

Serve:

Serve warm. The pot pie can be stored in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven until heated through.

19. Korean Fried Chicken

Ingredients

For the chicken:

• 2 pounds chicken wings or boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon rice wine (or substitute with white vinegar)
• ½ cup cornstarch
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• Vegetable oil for frying

For the sweet and spicy sauce:

• 4 tablespoons gochujang (Korean red pepper paste)
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 3 tablespoons ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons toasted sesame seeds

For the garlic soy sauce (alternative sauce option):

• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds

For garnish:

• 2 green onions, thinly sliced
• Additional toasted sesame seeds
• Chopped peanuts (optional)

Instructions

Prepare the Chicken:

1. In a large bowl, toss chicken pieces with salt, black pepper, garlic powder, and rice wine.
2. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Make the Coating:

1. In a separate bowl, whisk together cornstarch, flour, and baking powder.
2. Working in batches, coat each piece of chicken in the flour mixture, shaking off excess.
3. Place coated chicken on a wire rack and let rest for 10 minutes.

First Fry:

1. Heat vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Use enough oil to submerge chicken pieces.
2. Fry chicken in batches, being careful not to overcrowd the pot, for about 5-6 minutes until lightly golden.
3. Remove chicken and drain on paper towels or a wire rack.
4. Allow chicken to rest for 15-20 minutes.

Make the Sweet and Spicy Sauce:

1. In a medium saucepan over medium heat, add vegetable oil.
2. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
3. Add gochujang, honey, brown sugar, ketchup, rice vinegar, and soy sauce.
4. Stir continuously and bring to a simmer for 3-4 minutes until sauce thickens.
5. Remove from heat and stir in sesame oil and sesame seeds.

Or Make the Garlic Soy Sauce:

1. In a small saucepan, combine soy sauce and brown sugar.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Add minced garlic and simmer for 2 minutes.
4. Remove from heat and stir in rice vinegar and sesame oil.
5. Allow to cool slightly and stir in sesame seeds.

Second Fry:

1. Reheat oil to 375°F (190°C).
2. Fry chicken pieces again for 2-3 minutes until deeply golden and extra crispy.
3. Drain well on paper towels or a wire rack.

Coat the Chicken:

1. While chicken is still hot, transfer to a large bowl.
2. Pour your sauce of choice over the chicken.
3. Toss gently until each piece is evenly coated.

Serve:

1. Transfer to a serving plate and garnish with sliced green onions, additional sesame seeds, and chopped peanuts if desired.
2. Serve immediately while hot and crispy.

Korean fried chicken is traditionally served with pickled radish, coleslaw, or fresh cucumber slices as side dishes. Enjoy!

20. Chicken Caesar Salad

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

For the croutons:

• 4 cups day-old bread, cut into ¾-inch cubes (sourdough or French bread work well)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried Italian herbs (optional)

For the Caesar dressing:

• 1 large egg yolk (or 2 tablespoons mayonnaise for a no-raw-egg version)
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
• Juice of 1 lemon (about 2 tablespoons)
• ½ teaspoon Worcestershire sauce
• ½ cup extra virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Salt and black pepper to taste

For the salad:

• 2 large heads romaine lettuce, washed, dried, and torn into bite-sized pieces
• ½ cup freshly grated Parmesan cheese
• Freshly ground black pepper

Instructions

Cook the Chicken:

1. Preheat oven to 425°F (220°C).
2. In a bowl, combine olive oil, garlic powder, oregano, salt, pepper, and lemon juice.
3. Place chicken breasts on a baking sheet and brush both sides with the seasoned oil mixture.
4. Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
5. Remove from oven and let rest for 5-10 minutes before slicing into thin strips.
6. Alternatively, you can grill the chicken on medium-high heat for 6-7 minutes per side.

Make the Croutons:

1. Lower oven temperature to 375°F (190°C).
2. In a large bowl, toss bread cubes with olive oil, minced garlic, salt, pepper, and herbs if using.
3. Spread on a baking sheet in a single layer.
4. Bake for 10-15 minutes, tossing halfway through, until golden brown and crisp.
5. Let cool completely before using in the salad.

Prepare the Caesar Dressing:

1. In a food processor or blender, combine egg yolk (or mayonnaise), garlic, Dijon mustard, anchovies, lemon juice, and Worcestershire sauce.
2. Pulse until well combined.
3. With the machine running, slowly drizzle in the olive oil in a thin stream until the dressing is thick and emulsified.
4. Stir in the grated Parmesan cheese.
5. Season with salt and pepper to taste.
6. Refrigerate until ready to use. The dressing can be made up to 2 days ahead.

Assemble the Salad:

1. In a large salad bowl, place the torn romaine lettuce.
2. Drizzle with about half of the dressing and toss to coat evenly.
3. Add more dressing as needed – you may not need all of it.
4. Add the sliced chicken and croutons.
5. Sprinkle with additional grated Parmesan cheese and freshly ground black pepper.
6. Toss lightly and serve immediately.

Serving Suggestions:

• For a complete meal, serve with warm, crusty bread.
• Add cherry tomatoes or avocado for extra flavor and color.
• For a lower-carb version, omit the croutons.

21. Chicken Pesto Pasta

Ingredients

For the pesto:

• 2 cups fresh basil leaves, packed
• 3 cloves garlic
• ⅓ cup pine nuts (or walnuts as a more affordable option)
• ½ cup freshly grated Parmesan cheese
• ½ cup extra virgin olive oil
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the pasta:

• 1 pound pasta (fettuccine, linguine, or penne work well)
• 2 tablespoons olive oil
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• ½ cup reserved pasta water
• ½ cup heavy cream (optional for a creamier sauce)
• ¼ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup toasted pine nuts (optional)
• Fresh basil leaves, for garnish
• Red pepper flakes (optional)

Instructions

Make the Pesto:

1. In a food processor, combine basil leaves and garlic. Pulse until coarsely chopped.
2. Add pine nuts and pulse until combined.
3. Add Parmesan cheese, salt, and pepper.
4. With the processor running, slowly drizzle in olive oil and lemon juice until smooth.
5. Taste and adjust seasoning if needed.
6. Set aside (or refrigerate if making ahead).

Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions until al dente.
3. Before draining, reserve ½ cup of pasta cooking water.
4. Drain pasta and set aside.

Cook the Chicken:

1. While pasta is cooking, heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt, pepper, and Italian seasoning.
3. Add chicken to the hot skillet and cook for 5-6 minutes until golden brown and cooked through (internal temperature of 165°F).
4. Add minced garlic and cook for another 30 seconds until fragrant.
5. Add cherry tomatoes and cook for 2 minutes until slightly softened.

Combine Everything:

1. Reduce heat to medium-low.
2. Add cooked pasta to the skillet with chicken and tomatoes.
3. Add ⅔ of the prepared pesto (save the rest for another use or add more to taste).
4. If using, add heavy cream for a creamier pasta.
5. Add a splash of reserved pasta water to loosen the sauce if needed.
6. Toss everything together until pasta is evenly coated with pesto and heated through.
7. Stir in ¼ cup Parmesan cheese until melted.

Serve:

1. Transfer to a serving dish or individual plates.
2. Top with additional Parmesan cheese, toasted pine nuts, fresh basil leaves, and red pepper flakes if desired.
3. Serve immediately while hot.

This Chicken Pesto Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to restore creaminess.

22. Chicken Satay with Peanut Sauce

Ingredients

For the chicken marinade:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch strips
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 stalk lemongrass, tender inner part only, minced (optional)
• 1-inch piece ginger, grated

For the peanut sauce:

• 1 cup unsalted roasted peanuts (or ½ cup natural peanut butter)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 1-2 red Thai chilies, seeded and minced (adjust to taste)
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• ¼ cup water (as needed to adjust consistency)

For serving:

• 20-24 wooden skewers, soaked in water for at least 30 minutes
• Fresh cilantro leaves, chopped
• Sliced cucumber
• Lime wedges
• Chopped peanuts
• Sliced red onion
• Steamed rice (optional)

Instructions

Prepare the Chicken:

1. In a large bowl, whisk together all marinade ingredients except the chicken.
2. Add chicken strips and toss well to coat.
3. Cover and refrigerate for at least 2 hours, preferably 4-6 hours (or overnight for the best flavor).

Make the Peanut Sauce:

1. If using whole peanuts: In a food processor, grind peanuts until they form a paste (or use pre-made peanut butter).
2. Heat oil in a medium saucepan over medium heat.
3. Add garlic, shallot, and chilies. Sauté for 2-3 minutes until softened and fragrant.
4. Add red curry paste and cook for 1 minute, stirring constantly.
5. Stir in peanut butter or ground peanuts.
6. Slowly add coconut milk, whisking continuously to prevent lumps.
7. Add brown sugar, fish sauce, and soy sauce.
8. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
9. Remove from heat and stir in lime juice.
10. Taste and adjust seasoning if needed. Add water, a tablespoon at a time, if the sauce is too thick.
11. Let cool slightly. The sauce will continue to thicken as it cools.

Assemble the Skewers:

1. Preheat grill to medium-high heat (around 400°F) or preheat broiler.
2. Thread marinated chicken strips onto soaked wooden skewers, weaving the meat back and forth.
3. Place on a plate or baking sheet, leaving space between each skewer.

Cook the Chicken:

1. For grilling: Oil the grill grates. Grill skewers for 3-4 minutes per side, until chicken is cooked through and has nice char marks.
2. For broiling: Place skewers on a broiler pan or baking sheet lined with foil. Broil 4-5 inches from heat for about 4 minutes per side.
3. For stovetop: Use a grill pan over medium-high heat, cooking 3-4 minutes per side.
4. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Serve:

1. Arrange chicken satay skewers on a serving platter.
2. Transfer peanut sauce to a serving bowl.
3. Garnish with chopped cilantro and crushed peanuts.
4. Serve with cucumber slices, lime wedges, sliced red onion, and additional peanut sauce on the side.
5. Optionally, serve with steamed rice.

This chicken satay with peanut sauce is perfect as an appetizer for parties or as a main dish. The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving, adding a little water if needed to thin the sauce.

23. Stuffed Chicken Breast

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Kitchen twine or toothpicks for securing

For the stuffing (spinach and cheese):

• 2 tablespoons butter
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 4 oz cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the optional pan sauce:

• 1 tablespoon butter
• 1 shallot, finely minced
• ½ cup chicken broth
• ¼ cup dry white wine (or additional chicken broth)
• 1 tablespoon fresh lemon juice
• 1 tablespoon heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

Prepare the Stuffing:

1. In a large skillet, melt butter over medium heat.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add spinach and cook until wilted, about 2-3 minutes.
4. Remove from heat and let cool slightly.
5. In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, basil, and red pepper flakes.
6. Squeeze excess moisture from the cooked spinach and chop roughly.
7. Add spinach to the cheese mixture and stir well to combine.
8. Season with salt and pepper to taste.

Prepare the Chicken:

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts on a cutting board. With a sharp knife, cut a horizontal slit along the side of each breast to create a pocket, being careful not to cut all the way through.
3. Alternatively, butterfly the chicken by cutting horizontally through the breast, stopping just before cutting all the way through, then opening it like a book.
4. Season the outside of each chicken breast with salt, pepper, garlic powder, and dried Italian herbs.

Stuff the Chicken:

1. Divide the spinach and cheese mixture evenly among the chicken breasts (about 2-3 tablespoons per breast).
2. Press the stuffing into the pocket or spread it over one half of the butterflied breast.
3. Close the chicken over the filling.
4. Secure with kitchen twine by tying at 1-inch intervals, or use toothpicks to seal the edges.

Cook the Chicken:

1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes on each side until golden brown.
3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Remove from oven and transfer chicken to a plate. Cover loosely with foil and let rest for 5 minutes.

Make the Optional Pan Sauce:

1. While the chicken rests, return the same skillet to medium heat.
2. Add butter and minced shallot, cooking for 1-2 minutes until softened.
3. Pour in white wine (or additional broth) and scrape up any browned bits from the bottom of the pan.
4. Add chicken broth and lemon juice, then bring to a simmer.
5. Reduce sauce by half, about 3-4 minutes.
6. Stir in heavy cream and thyme leaves.
7. Season with salt and pepper to taste.

Serve:

1. Remove twine or toothpicks from the chicken breasts.
2. Slice chicken breasts crosswise to reveal the stuffing.
3. Spoon the pan sauce over the chicken if using.
4. Garnish with additional fresh herbs if desired.

Serve this stuffed chicken breast with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. This elegant dish is perfect for dinner parties or a special weeknight dinner.

24. Chicken Soup

Ingredients

For the soup base:

• 1 whole chicken (about 4-5 pounds), cut into pieces (or 3 pounds bone-in, skin-on chicken thighs)
• 12 cups cold water
• 2 large onions (1 quartered, 1 diced)
• 4 large carrots (2 left whole, 2 diced)
• 4 celery stalks (2 left whole with leaves, 2 diced)
• 1 parsnip, peeled and left whole (optional)
• 1 turnip, peeled and quartered (optional)
• 1 leek, white and light green parts only, halved lengthwise (optional)
• 6 cloves garlic (3 whole, 3 minced)
• 2 bay leaves
• 1 bunch fresh parsley stems (reserve some leaves for garnish)
• 1 bunch fresh dill (reserve some for garnish)
• 1 tablespoon whole black peppercorns
• 1 tablespoon kosher salt, plus more to taste

For the finished soup:

• 2 tablespoons olive oil or chicken fat (skimmed from broth)
• 2 cups egg noodles, rice, or small pasta (like orzo or stelline)
• 2 tablespoons fresh lemon juice (optional)
• Fresh ground black pepper
• Fresh herbs for garnish (parsley, dill, or chives)

Instructions

Make the Stock:

1. Place chicken pieces in a large stockpot and cover with cold water.
2. Bring to a gentle boil over medium-high heat, then immediately reduce heat to low.
3. Using a large spoon, skim off any foam and impurities that rise to the surface.
4. Add the quartered onion, whole carrots, whole celery stalks, parsnip, turnip, leek, whole garlic cloves, bay leaves, parsley stems, half the dill, peppercorns, and salt.
5. Cover partially with a lid and simmer gently for 1.5-2 hours.
6. Occasionally skim any additional foam or fat that rises to the surface.

Strain the Stock:

1. Remove the chicken pieces and set aside to cool slightly.
2. Strain the stock through a fine-mesh sieve into another large pot or bowl, discarding all solids.
3. Let the stock stand for a few minutes, then skim off excess fat from the surface with a spoon (you can reserve 2 tablespoons of this fat for sautéing vegetables if desired).
4. Once chicken is cool enough to handle, remove the meat from the bones, discarding skin and bones. Shred or chop the meat into bite-sized pieces.

Finish the Soup:

1. In a clean large pot, heat olive oil or reserved chicken fat over medium heat.
2. Add diced onion, diced carrots, diced celery, and minced garlic. Sauté until vegetables start to soften, about 5-7 minutes.
3. Pour in the strained chicken stock and bring to a simmer.
4. Add the shredded chicken back to the pot.
5. Simmer for about 15-20 minutes until vegetables are tender.
6. If using noodles or pasta: Add them directly to the soup and cook according to package directions until al dente.
7. If using rice: Add and simmer until tender, about 15-20 minutes (or add pre-cooked rice at the end).
8. Stir in lemon juice if using.
9. Taste and adjust seasoning with additional salt and pepper as needed.
10. Remove from heat and stir in chopped fresh herbs, reserving some for garnish.

Serve:

1. Ladle soup into warm bowls.
2. Garnish with additional fresh herbs and a crack of black pepper.
3. Serve hot with crusty bread or crackers.

Storage and Freezing:

• The soup can be refrigerated for up to 4 days.
• If freezing, it’s best to freeze the broth separately from the chicken and noodles.
• Freeze in airtight containers for up to 3 months.
• If you plan to freeze some soup, cook and store noodles separately to prevent them from becoming mushy.

25. Orange Chicken

Ingredients

For the chicken:

• 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 2 large eggs, beaten
• 1½ cups cornstarch
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon baking powder
• Vegetable oil for frying

For the orange sauce:

• 1 cup orange juice (preferably freshly squeezed, from about 3 large oranges)
• Zest of 1 orange
• ½ cup granulated sugar
• ¼ cup rice vinegar or white vinegar
• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ½ teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons cornstarch dissolved in 3 tablespoons water

For garnish and serving:

• 4 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Orange zest strips
• Steamed white rice
• Steamed broccoli (optional)

Instructions

Prepare the Chicken:

1. Pat chicken pieces dry with paper towels.
2. In a large bowl, whisk eggs.
3. In another bowl, combine cornstarch, flour, salt, white pepper, and baking powder.
4. Dip chicken pieces in beaten eggs, then dredge in the cornstarch mixture, shaking off excess.
5. Place coated chicken on a wire rack and let sit for 5-10 minutes (this helps the coating adhere better).

Make the Orange Sauce:

1. In a medium saucepan, combine orange juice, orange zest, sugar, vinegar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for about 5 minutes until sugar is fully dissolved and flavors begin to meld.
4. Whisk the cornstarch-water mixture again to recombine, then slowly pour into the simmering sauce while whisking constantly.
5. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
6. Remove from heat and set aside.

Fry the Chicken:

1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to submerge chicken pieces.
2. Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil.
3. Fry for 4-5 minutes, or until golden brown and cooked through (internal temperature of 165°F).
4. Remove chicken with a slotted spoon and drain on paper towels.
5. Allow all batches to cool slightly for about 3 minutes.

Optional Double-Fry Method (for extra crispy chicken):

1. After all chicken has been fried once and rested for a few minutes, increase oil temperature to 375°F (190°C).
2. Return all chicken to the oil and fry again for 1-2 minutes until extra crispy.
3. Remove and drain on fresh paper towels.

Combine and Serve:

1. In a clean wok or large skillet, reheat the orange sauce over medium heat until bubbling.
2. Add the fried chicken pieces and quickly toss to coat thoroughly in the sauce.
3. Cook together for about 1 minute, ensuring all pieces are well coated.
4. Transfer to a serving dish and garnish with sliced green onions, sesame seeds, and orange zest strips.
5. Serve immediately with steamed rice and broccoli if desired.

For the best flavor and texture, orange chicken should be eaten right away while the chicken is still crispy under the sauce. If you need to make ahead, keep the sauce and fried chicken separate until ready to serve.

26. Chicken Kiev

Ingredients

For the herb butter:

• 8 tablespoons (1 stick) unsalted butter, softened
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon dried herbs (thyme or oregano)
• Vegetable oil for frying (about 3-4 cups)
• Kitchen twine or toothpicks for securing

Instructions

Prepare the Herb Butter:

1. In a medium bowl, combine softened butter, parsley, dill, minced garlic, lemon juice, salt, and pepper.
2. Mix thoroughly until all ingredients are well incorporated.
3. Spoon the mixture onto a piece of plastic wrap and shape into a log about 4 inches long.
4. Wrap tightly and refrigerate for at least 2 hours, or until firm.

Prepare the Chicken:

1. Place one chicken breast between two sheets of plastic wrap or parchment paper.
2. Using a meat mallet or rolling pin, carefully pound the chicken to an even thickness of about ¼ inch, working from the center outward. Be careful not to tear the meat.
3. Repeat with remaining chicken breasts.
4. Season both sides of each flattened chicken breast with salt and pepper.

Assemble the Chicken Kiev:

1. Remove herb butter from refrigerator and cut into 4 equal pieces.
2. Place one piece of butter in the center of each flattened chicken breast.
3. Fold the sides of the chicken over the butter, then roll up tightly to completely enclose the butter.
4. Secure with kitchen twine or toothpicks.
5. Place the rolled chicken breasts seam-side down on a plate and refrigerate for 30 minutes to help them hold their shape.

Bread the Chicken:

1. Set up a breading station with three shallow dishes:
   • First dish: flour seasoned with a pinch of salt and pepper
   • Second dish: beaten eggs
   • Third dish: panko breadcrumbs mixed with paprika, garlic powder, and dried herbs
2. Working with one chicken roll at a time:
   • Dredge in flour, shaking off excess
   • Dip in beaten eggs, letting excess drip off
   • Roll in breadcrumb mixture, pressing gently to adhere
3. For extra crispy coating, dip the breaded chicken back into the eggs and then into the breadcrumbs for a second coating.
4. Place breaded chicken on a plate and refrigerate for another 30 minutes to set the coating.

Cook the Chicken Kiev:

1. Preheat oven to 350°F (175°C).
2. In a large, deep skillet or Dutch oven, heat oil to 350°F (175°C). Use enough oil to come halfway up the sides of the chicken.
3. Carefully place the breaded chicken rolls into the hot oil, seam-side down.
4. Fry for 2-3 minutes on each side until golden brown (the chicken will not be fully cooked yet).
5. Transfer the chicken to a baking sheet lined with a wire rack.
6. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let rest for 5 minutes before serving. Remove kitchen twine or toothpicks.

Serve:

1. Slice the chicken Kiev crosswise to reveal the melted herb butter inside.
2. Serve immediately with mashed potatoes, steamed vegetables, or a fresh green salad.

Note: The key to successful Chicken Kiev is ensuring the butter stays enclosed. If you notice any tears in the chicken or places where the butter might leak out during cooking, patch them with a small piece of chicken or ensure they’re well-sealed by the breading.

27. Chicken Marbella

Ingredients

• 4-5 pounds chicken pieces (thighs, breasts, and drumsticks), bone-in, skin-on
• 1 head of garlic, peeled and finely pureed (about 10-12 cloves)
• ¼ cup dried oregano
• ½ cup red wine vinegar
• ½ cup olive oil
• 1 cup pitted prunes
• ½ cup pitted Spanish green olives
• ½ cup capers with a bit of juice
• 6 bay leaves
• ¼ cup brown sugar
• ½ cup dry white wine
• ¼ cup fresh Italian parsley or cilantro, finely chopped, for garnish
• Salt and freshly ground black pepper to taste

Instructions

Marinate the Chicken:

1. In a large bowl or resealable plastic bag, combine garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers with juice, and bay leaves.
2. Add the chicken pieces and toss thoroughly to coat.
3. Cover the bowl or seal the bag and refrigerate overnight or for at least 8 hours, turning occasionally to ensure even marination.

Prepare for Baking:

1. Preheat oven to 350°F (175°C).
2. Arrange the chicken pieces in a single layer in one or two large, shallow baking dishes.
3. Pour the marinade evenly over the chicken, ensuring prunes, olives, and capers are distributed throughout.
4. Sprinkle chicken pieces with brown sugar.
5. Pour white wine around (not over) the chicken pieces.

Bake the Chicken:

1. Place in the preheated oven and bake for 50-60 minutes, basting frequently with the pan juices.
2. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (internal temperature should reach 165°F or 74°C).

Serve:

1. Transfer chicken, prunes, olives, and capers to a serving platter using a slotted spoon.
2. Pour some of the pan juices over the chicken.
3. Sprinkle with chopped parsley or cilantro.
4. Serve remaining pan juices in a separate bowl.

Serving Suggestions:

1. Chicken Marbella is equally delicious served hot, warm, or at room temperature.
2. Serve with rice, couscous, or crusty bread to soak up the delicious juices.
3. A simple green salad makes an excellent side dish.

Make Ahead Options:

• The chicken can be marinated up to 2 days in advance.
• The dish can be fully cooked a day ahead, refrigerated, and reheated in a 350°F (175°C) oven for about 20 minutes before serving.

Chicken Marbella, made famous by the Silver Palate Cookbook, is perfect for dinner parties as it serves a crowd and actually improves in flavor when made ahead. The combination of sweet prunes, briny olives and capers, and aromatic herbs creates a wonderfully complex dish that has stood the test of time.

28. Butter Chicken (Murgh Makhani)

Ingredients

For the chicken marinade:

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup full-fat plain yogurt
• 2 tablespoons lemon juice
• 6 cloves garlic, minced
• 2 tablespoons ginger, grated
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon salt

For the sauce:

• 4 tablespoons unsalted butter (plus 2 tablespoons for finishing)
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 6 cloves garlic, minced
• 2 tablespoons ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree or crushed tomatoes
• 1 teaspoon Kashmiri chili powder (or paprika)
• 1½ teaspoons salt, or to taste
• 1 cup heavy cream
• 2 tablespoons sugar
• ½ teaspoon dried fenugreek leaves (kasoori methi)
• 2 tablespoons fresh cilantro, chopped, for garnish

For serving:

• Basmati rice
• Naan bread
• Additional cilantro for garnish

Instructions

Marinate the Chicken:

1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, and all the spices for the marinade.
2. Add chicken pieces and mix well to coat evenly.
3. Cover and refrigerate for at least 2 hours, preferably overnight (up to 24 hours) for the best flavor.

Cook the Chicken:

1. Preheat oven to 425°F (220°C).
2. Line a large baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack.
3. Arrange the marinated chicken pieces on the rack, shaking off excess marinade.
4. Bake for 15-18 minutes until chicken is just cooked through and slightly charred on the edges.
5. Alternatively, you can grill the chicken or cook it in batches in a hot skillet until just cooked.

Make the Sauce:

1. While the chicken is cooking, melt 4 tablespoons butter with oil in a large pot or deep skillet over medium heat.
2. Add diced onions and sauté until soft and translucent, about 3-4 minutes.
3. Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently.
4. Add ground cumin, garam masala, and ground coriander. Stir and cook for about 20 seconds until fragrant.
5. Pour in the tomato puree, Kashmiri chili powder, and salt. Simmer for about 10-15 minutes, stirring occasionally, until sauce thickens and takes on a deeper red color.
6. Remove from heat and let cool slightly. Transfer the sauce to a blender and blend until smooth. Return the sauce to the pot. (Alternatively, use an immersion blender directly in the pot)

Finish the Dish:

1. Return the sauce to medium-low heat.
2. Stir in the heavy cream gradually.
3. Add the cooked chicken pieces (with any juices) to the sauce.
4. Add sugar and crushed fenugreek leaves.
5. Simmer gently for 8-10 minutes until the sauce thickens slightly and the flavors meld together.
6. Stir in the remaining 2 tablespoons of butter until melted and sauce is glossy.
7. Taste and adjust seasonings if needed.
8. Remove from heat and garnish with fresh chopped cilantro.

Serve:

1. Serve hot with steamed basmati rice and/or naan bread.
2. Garnish with additional fresh cilantro if desired.

Notes:

• For a smoother sauce, strain it after blending.
• Kashmiri chili powder gives the authentic vibrant color without too much heat. If unavailable, substitute with a mixture of 3 parts paprika to 1 part cayenne pepper.
• Fenugreek leaves (kasoori methi) provide the distinctive butter chicken flavor – try not to skip this ingredient.
• This recipe can be made ahead and reheated gently. The flavors often improve after a day.

29. Chicken Adobo

Ingredients

• 2 pounds chicken thighs and drumsticks, bone-in, skin-on
• ½ cup soy sauce (Filipino brands like Silver Swan or Datu Puti preferred)
• ½ cup distilled white vinegar
• 6-8 cloves garlic, smashed
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• 2 tablespoons vegetable or canola oil
• 1 large onion, sliced (optional)
• 1 tablespoon brown sugar (optional, for added depth)
• 1 tablespoon oyster sauce (optional, for added umami)
• ¼ cup water
• 1-2 Thai bird chilies, sliced (optional, for heat)
• Sliced green onions, for garnish
• Steamed white rice, for serving

Instructions

Marinate the Chicken:

1. In a large bowl or ziplock bag, combine soy sauce, vinegar, smashed garlic, black peppercorns, and bay leaves.
2. Add chicken pieces and toss to coat evenly.
3. Cover and marinate in the refrigerator for at least 1 hour, preferably 3-4 hours, or overnight for the best flavor.

Cook the Adobo:

1. Remove chicken from the marinade, reserving the marinade liquid.
2. Pat chicken pieces dry with paper towels.
3. Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
4. Working in batches if necessary, place chicken skin-side down and sear until golden brown, about 3-4 minutes per side.
5. Remove chicken and set aside.
6. In the same pan, if using onions, add them to the remaining oil and sauté until translucent, about 3 minutes.
7. Return chicken to the pan and pour in the reserved marinade, garlic cloves, bay leaves, and peppercorns.
8. Add water and bring to a boil.
9. Once boiling, reduce heat to low and simmer, partially covered, for 25-30 minutes until chicken is very tender.
10. If using, add brown sugar and oyster sauce halfway through cooking time.

Reduce the Sauce:

1. Once chicken is tender, you can choose one of two authentic Filipino methods:Option 1 – Traditional Method:
   • Remove chicken pieces and set aside.
   • Increase heat to medium-high and reduce the sauce until it thickens slightly, about 5-7 minutes.
   • Return chicken to the reduced sauce, turning to coat well.

   Option 2 – Crispy Method:

   • Remove chicken from the sauce and place on a baking sheet.
   • Broil for 3-5 minutes until skin crisps up.
   • Meanwhile, reduce the sauce as in Option 1.
   • Return crispy chicken to the reduced sauce.

Serve:

1. Transfer chicken to a serving dish.
2. Pour the sauce over the chicken (or serve on the side if you prefer).
3. Garnish with sliced green onions.
4. Serve hot with steamed white rice to soak up the flavorful sauce.

Notes:

• Traditional Filipino adobo has a fairly thin sauce, but you can reduce it further if you prefer a thicker consistency.
• The vinegar-to-soy sauce ratio can be adjusted according to taste. More vinegar makes it tangier, more soy sauce makes it saltier.
• Leftovers taste even better the next day as the flavors continue to develop.
• Authentic Filipino adobo varies from family to family – some versions include coconut milk, some use chicken liver, and regional variations may incorporate other ingredients.

30. Jerk Chicken

Authentic Jerk Chicken Recipe

Jerk chicken is a spicy, smoky, and flavorful Jamaican dish that gets its signature taste from a bold spice rub and slow grilling. This recipe provides a deep, authentic flavor with traditional ingredients.

Ingredients

For the Marinade:

• 1 whole chicken (about 4 lbs), cut into quarters (or use 4 lbs of bone-in, skin-on chicken thighs and drumsticks)
• 2 tablespoons allspice (ground)
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 teaspoon cayenne pepper (optional for extra heat)
• 4 Scotch bonnet peppers (or habaneros), seeds removed for less heat, finely chopped
• 6 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• ½ cup soy sauce
• ¼ cup white vinegar
• ¼ cup orange juice (or pineapple juice for a tropical touch)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 3 green onions, chopped
• 2 tablespoons brown sugar

For Grilling:

• 1 cup wood chips (preferably pimento wood for authentic flavor, or hickory/applewood)
• Extra lime wedges for serving

Instructions

Step 1: Prepare the Marinade

1. In a food processor or blender, combine all the marinade ingredients until smooth.
2. Taste and adjust seasoning if needed. It should be spicy, tangy, and slightly sweet.

Step 2: Marinate the Chicken

1. Pat the chicken dry with paper towels.
2. Place the chicken in a large bowl or resealable bag and pour the marinade over it.
3. Massage the marinade into the chicken, making sure it’s fully coated.
4. Cover and refrigerate for at least 6 hours (preferably overnight for the best flavor).

Step 3: Prepare the Grill

1. If using a charcoal grill:
   • Soak the wood chips in water for 30 minutes.
   • Light the charcoal and let it burn until covered in white ash.
   • Push coals to one side and place the soaked wood chips on top for a smoky effect.
2. If using a gas grill:
   • Preheat the grill to medium heat (around 350°F).
   • Use a smoker box or wrap the wood chips in aluminum foil, poking holes to allow smoke to escape.

Step 4: Grill the Chicken

1. Place the chicken on the cooler side of the grill (indirect heat) with the skin side up.
2. Cover and cook for 45–50 minutes, turning occasionally and basting with extra marinade if needed.
3. Move the chicken to the hotter side for the last 5–10 minutes, flipping occasionally to get a nice char.
4. Chicken is done when the internal temperature reaches 165°F (74°C) for thighs or 160°F (71°C) for breasts.

Step 5: Serve and Enjoy

1. Let the chicken rest for 5–10 minutes before serving.
2. Serve with traditional sides like rice and peas, fried plantains, or festival (sweet fried dough).
3. Garnish with lime wedges for extra zing.

Tips for Best Results

• Use bone-in, skin-on chicken for better moisture and flavor retention.
• Pimento wood is traditional for jerk cooking but substitute with hickory or applewood for a similar effect.
• Adjust heat level by using fewer Scotch bonnets or substituting with milder peppers.
• For oven cooking, bake at 375°F (190°C) for 45–50 minutes, then broil for a few minutes to char the skin.

31. Coq au Vin (French Chicken in Red Wine)

Coq au Vin is a classic French dish featuring chicken braised in red wine with mushrooms, bacon, and aromatic vegetables. This dish develops deep, rich flavors, making it a perfect comfort meal.

Ingredients

For the Chicken Marinade:

• 1 whole chicken (about 4 lbs), cut into 8 pieces (or use bone-in, skin-on thighs and drumsticks)
• 1 bottle (750 ml) dry red wine (Burgundy, Pinot Noir, or Côtes du Rhône)
• 2 carrots, sliced
• 1 onion, sliced
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon black peppercorns

For Cooking:

• 4 ounces (115g) pancetta or thick-cut bacon, diced
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons cognac or brandy (optional)
• 1½ cups chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and black pepper, to taste

For the Mushrooms & Garnish:

• 8 ounces (225g) cremini or white mushrooms, halved
• 1 tablespoon butter
• 12 pearl onions, peeled (or substitute with small shallots)
• 1 teaspoon sugar
• ½ cup water
• 2 tablespoons chopped fresh parsley

Instructions

Step 1: Marinate the Chicken (Ideally Overnight)

1. Place the chicken pieces in a large bowl. Add the sliced carrots, onion, garlic, thyme, bay leaf, and black peppercorns.
2. Pour the red wine over the chicken, making sure it’s fully submerged. Cover and refrigerate for at least 12 hours (preferably overnight).

Step 2: Prepare the Ingredients

1. Remove the chicken from the marinade and pat it dry with paper towels.
2. Strain the marinade through a sieve, reserving both the liquid and vegetables separately.

Step 3: Sear the Chicken and Bacon

1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. In the same pot, heat 1 tablespoon butter. Sear the chicken pieces, skin-side down first, until golden brown (about 4–5 minutes per side). Work in batches if needed. Remove and set aside.

Step 4: Build the Sauce

1. Add the strained vegetables to the pot and sauté for about 5 minutes until softened.
2. Stir in the minced garlic and cook for 1 minute.
3. Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes to eliminate the raw flour taste.
4. If using, pour in the cognac and let it deglaze the pan for a minute.
5. Return the chicken and bacon to the pot.
6. Add the reserved marinade liquid, chicken stock, tomato paste, and thyme. Stir everything together.
7. Bring to a simmer, cover, and cook on low heat for 45–50 minutes, stirring occasionally.

Step 5: Prepare the Mushrooms and Pearl Onions

1. In a separate pan, melt 1 tablespoon butter. Sauté the mushrooms until browned (about 5 minutes). Set aside.
2. In the same pan, add the pearl onions, sugar, and ½ cup water. Cook over medium heat until the onions are tender and caramelized (about 10 minutes).

Step 6: Finish the Dish

1. Once the chicken is tender, remove it from the pot and set aside.
2. Strain the sauce, discarding the vegetables (optional but recommended for a smoother texture).
3. Return the strained sauce to the pot and simmer until slightly thickened (about 5 minutes). Adjust seasoning with salt and pepper.
4. Add the chicken back into the pot along with the mushrooms and pearl onions. Simmer for another 5 minutes.

Step 7: Serve and Enjoy

• Garnish with chopped fresh parsley.
• Serve hot with buttered noodles, mashed potatoes, or crusty French bread to soak up the sauce.

Tips for Best Results

✔ Use a bold red wine – Burgundy is traditional, but Pinot Noir or Côtes du Rhône works well.
✔ Marinate overnight for deeper flavor.
✔ For a richer sauce, add a small pat of butter at the end before serving.
✔ Make ahead – Coq au Vin tastes even better the next day!

32. Chicken Cordon Bleu

Chicken Cordon Bleu is a classic dish featuring crispy breaded chicken breasts stuffed with ham and Swiss cheese. This recipe delivers a perfect balance of textures and flavors, with a crunchy golden crust and a creamy, cheesy filling.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 4 slices Swiss cheese (or Gruyère)
• 4 slices ham (thinly sliced, preferably Black Forest or deli-style)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon Dijon mustard (optional, for spreading inside)

For the Breading:

• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup breadcrumbs (Panko for extra crunch or regular for a classic texture)
• ½ cup grated Parmesan cheese (optional, for extra flavor)
• 1 teaspoon dried oregano or parsley

For Frying/Baking:

• 2 tablespoons vegetable oil (for frying)
• 2 tablespoons unsalted butter (for frying)

For the Creamy Dijon Sauce (Optional but Recommended):

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk (warm)
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ cup Parmesan cheese (grated)
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the Chicken

1. Place a chicken breast between two sheets of plastic wrap or parchment paper.
2. Use a meat mallet or rolling pin to gently pound it to about ¼-inch thickness. Repeat with the other chicken breasts.

Step 2: Assemble the Filling

1. Season both sides of each chicken breast with salt, pepper, garlic powder, and paprika.
2. If using, spread a thin layer of Dijon mustard on one side.
3. Place one slice of ham and one slice of Swiss cheese on top of each chicken breast.
4. Roll the chicken tightly from one end to the other, tucking in the sides to seal the filling.
5. Secure with toothpicks or tie with kitchen twine to prevent unrolling.

Step 3: Bread the Chicken

1. Prepare three separate bowls:
   • Bowl 1: Add flour.
   • Bowl 2: Beat eggs with 1 tablespoon of milk.
   • Bowl 3: Mix breadcrumbs, Parmesan, and oregano.
2. Dredge each chicken roll in the flour, coating evenly.
3. Dip into the egg mixture, letting excess drip off.
4. Roll in the breadcrumb mixture, pressing lightly to adhere.

Step 4: Cook the Chicken

Option 1: Pan-Frying + Baking (Best for Crispiness)

1. Preheat oven to 375°F (190°C).
2. Heat 2 tablespoons oil and 2 tablespoons butter in a skillet over medium heat.
3. Sear the chicken on all sides until golden brown (about 3–4 minutes per side).
4. Transfer to a baking dish and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Option 2: Baking Only (Healthier Option)

1. Preheat oven to 400°F (200°C).
2. Place breaded chicken rolls on a greased baking sheet.
3. Lightly spray with cooking oil for extra crispiness.
4. Bake for 25–30 minutes, or until golden brown and cooked through.

Step 5: Make the Dijon Cream Sauce (Optional but Delicious!)

1. In a small saucepan, melt 2 tablespoons butter over medium heat.
2. Whisk in 2 tablespoons flour and cook for 1 minute, stirring continuously.
3. Slowly pour in warm milk, whisking until smooth.
4. Stir in Dijon mustard, garlic powder, and Parmesan cheese.
5. Simmer for 2–3 minutes, seasoning with salt and pepper to taste.

Step 6: Serve and Enjoy

• Remove toothpicks from the chicken.
• Slice into rounds or serve whole.
• Drizzle with Dijon cream sauce or serve it on the side.
• Pair with mashed potatoes, roasted vegetables, or a crisp salad.

Tips for Best Results

✔ Use thinly sliced ham to prevent bulging when rolling.
✔ Chill the rolled chicken for 15 minutes before breading to help keep its shape.
✔ Use a meat thermometer to ensure perfectly cooked chicken.
✔ Panko breadcrumbs yield extra crispiness!

33. Chicken Francese

Chicken Francese (also known as Chicken Française) is a classic Italian-American dish featuring lightly battered chicken cutlets sautéed in a lemon-butter sauce. It’s a perfect balance of bright citrus flavors and rich, savory goodness.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (halved lengthwise to make 4 thin cutlets)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Lemon-Butter Sauce:

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 3 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour (to thicken, optional)
• 2 tablespoons fresh parsley, chopped
• Lemon slices (for garnish)

Instructions

Step 1: Prepare the Chicken

1. Butterfly and cut the chicken: Lay each chicken breast flat and slice it in half lengthwise to create thin cutlets.
2. Season the chicken on both sides with salt, black pepper, and garlic powder.

Step 2: Dredge the Chicken

1. Prepare two shallow bowls:
   • Bowl 1: Add the flour.
   • Bowl 2: Beat the eggs with milk and stir in Parmesan cheese.
2. Dredge each chicken cutlet in the flour, shaking off excess.
3. Dip into the egg mixture, ensuring it’s fully coated.

Step 3: Cook the Chicken

1. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat.
2. Once hot, add the chicken cutlets and cook for 3–4 minutes per side, until golden brown and cooked through.
3. Transfer to a plate and cover loosely with foil to keep warm.

Step 4: Make the Lemon-Butter Sauce

1. In the same skillet, pour in white wine and scrape up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
2. Stir in chicken broth, lemon juice, and lemon zest. Simmer for another 2–3 minutes.
3. If a thicker sauce is desired, whisk 1 tablespoon flour with 2 tablespoons water, then stir it into the sauce.
4. Reduce heat to low and stir in butter until melted and smooth.

Step 5: Combine and Serve

1. Return the chicken cutlets to the skillet, spooning the sauce over them.
2. Simmer for 1–2 minutes to let the flavors meld.
3. Garnish with fresh parsley and lemon slices.

Step 6: Serve and Enjoy

• Pair with buttered pasta, mashed potatoes, or sautéed vegetables.
• Serve with extra sauce spooned over the top.

Tips for Best Results

✔ Use fresh lemon juice for the brightest flavor.
✔ For extra crispiness, double-dip the chicken in the egg mixture before frying.
✔ Don’t overcook the chicken—it should be golden and juicy inside.
✔ For a richer sauce, add a splash of heavy cream at the end.

34. Smothered Chicken

This comforting Southern-style dish features juicy pan-seared chicken smothered in a rich, savory mushroom gravy, served over creamy butter mashed potatoes. It’s a perfect meal for cozy nights!

Ingredients

For the Chicken:

• 4 boneless, skin-on or skinless chicken breasts (or 6 boneless thighs)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ¼ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Mushroom Gravy:

• 2 tablespoons unsalted butter
• 8 ounces (225g) cremini or button mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth
• ½ cup heavy cream (or half-and-half for a lighter option)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional, for depth of flavor)
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• Salt and black pepper, to taste

For the Butter Mashed Potatoes:

• 2 lbs (about 4 large) russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter (plus extra for serving)
• ½ cup heavy cream (or whole milk for a lighter option)
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the Mashed Potatoes

1. Boil the potatoes: Place the peeled and chopped potatoes in a large pot of cold salted water. Bring to a boil over high heat and cook for 15–20 minutes, until fork-tender.
2. Drain and mash: Drain the potatoes and return them to the pot.
3. Add butter and cream: Mash the potatoes while adding butter, cream, garlic powder, salt, and pepper. Mix until smooth and creamy. Cover and keep warm.

Step 2: Cook the Chicken

1. Season the chicken with salt, black pepper, garlic powder, paprika, and onion powder.
2. Dredge in flour: Lightly coat each piece in flour, shaking off excess.
3. Sear the chicken: In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
4. Cook until golden brown: Sear the chicken for 4–5 minutes per side (or 6–7 minutes for thighs) until golden brown. Remove and set aside.

Step 3: Make the Mushroom Gravy

1. In the same skillet, melt 2 tablespoons butter.
2. Add the sliced mushrooms and onions. Cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 1 minute.
4. Sprinkle 2 tablespoons flour over the mushrooms and stir well. Cook for 2 minutes to eliminate the raw flour taste.
5. Gradually whisk in chicken broth, ensuring no lumps form.
6. Add Worcestershire sauce, Dijon mustard, thyme, and heavy cream. Simmer for 5 minutes until thickened.
7. Taste and adjust seasoning with salt and black pepper.

Step 4: Smother the Chicken and Serve

1. Return the chicken to the skillet, spooning the mushroom gravy over the top.
2. Cover and simmer on low heat for 5 minutes, allowing the chicken to absorb the flavors.
3. Serve hot over butter mashed potatoes, garnished with fresh parsley.

Tips for the Best Smothered Chicken

✔ For extra depth, deglaze the pan with a splash of white wine before adding broth.
✔ Yukon Gold potatoes make the creamiest mash due to their buttery texture.
✔ Make it ahead – the flavors deepen if you let the chicken sit in the gravy for a few hours!

35. Huli Huli Chicken

Huli Huli Chicken is a Hawaiian-style grilled chicken dish featuring a sweet, savory, and slightly smoky marinade made with pineapple juice, soy sauce, ginger, and garlic. The name “Huli” means “turn” in Hawaiian, referring to the traditional method of continuously turning the chicken over a grill for even caramelization.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs (or bone-in thighs for extra flavor)
• 4 boneless, skinless chicken breasts (optional, but thighs stay juicier)

For the Marinade:

• 1 cup pineapple juice (fresh or canned)
• ½ cup soy sauce (low-sodium preferred)
• ½ cup brown sugar (or honey)
• ¼ cup ketchup
• ¼ cup rice vinegar (or apple cider vinegar)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon smoked paprika (optional, for depth)
• ½ teaspoon red pepper flakes (optional, for heat)

For Basting (Glaze):

• ¼ cup reserved marinade (do not use the raw marinade)
• 2 tablespoons brown sugar
• 1 tablespoon butter (for extra richness)

Instructions

Step 1: Prepare the Marinade

1. In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, Worcestershire sauce, sesame oil, garlic, ginger, paprika, and red pepper flakes.
2. Set aside ¼ cup of the marinade for basting later.

Step 2: Marinate the Chicken

1. Place the chicken in a ziplock bag or a shallow dish.
2. Pour the marinade over the chicken, ensuring it’s fully coated.
3. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Step 3: Prepare the Basting Glaze

1. In a small saucepan, combine the reserved marinade, brown sugar, and butter.
2. Bring to a simmer over medium heat and cook for 2–3 minutes until slightly thickened.
3. Set aside for basting.

Step 4: Grill the Chicken

Grill Method (Best for Authentic Flavor)

1. Preheat the grill to medium heat (about 350°F–375°F).
2. Lightly oil the grates to prevent sticking.
3. Grill the chicken for 5–7 minutes per side, flipping occasionally and basting with the glaze every time you turn it.
4. Cook until the internal temperature reaches 165°F (74°C).

Oven Method (If No Grill Available)

1. Preheat the oven to 400°F (200°C).
2. Place the chicken on a lined baking sheet and bake for 25–30 minutes, flipping halfway through.
3. In the last 5 minutes, broil on high to caramelize the glaze.

Stovetop Method (Quick & Easy)

1. Heat a large skillet or grill pan over medium heat.
2. Cook the chicken for 5–6 minutes per side, basting frequently.
3. Cover for the last 2 minutes to keep it juicy.

Step 5: Serve and Enjoy

• Garnish with chopped green onions and sesame seeds.
• Serve with steamed rice, grilled pineapple slices, or a fresh Hawaiian slaw.

Tips for the Best Huli Huli Chicken

✔ Marinate overnight for the deepest flavor.
✔ Use thighs for the juiciest results.
✔ Grill over indirect heat to avoid burning the sugar in the marinade.
✔ Pair with coconut rice for a tropical touch!

36. Chicken Scarpariello

Chicken Scarpariello is a flavorful Italian-American dish featuring braised chicken with sausage, peppers, and a tangy white wine vinegar sauce. This dish has a perfect balance of savory, spicy, and slightly sweet flavors, making it a favorite for family dinners.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil

For the Sausage & Vegetables:

• 8 ounces (2–3 links) Italian sausage (mild or hot), sliced into 1-inch pieces
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 6–8 mini sweet peppers, halved (optional)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)

For the Sauce:

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ½ cup chicken broth
• ¼ cup white wine vinegar (or red wine vinegar for a deeper flavor)
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional, balances acidity)
• ½ cup cherry peppers (mild or hot), sliced (with a bit of brine for extra tang)

For Finishing:

• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

Step 1: Prepare the Chicken

1. Season the chicken with salt, black pepper, garlic powder, and paprika.
2. Dredge lightly in flour, shaking off excess.

Step 2: Sear the Chicken

1. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat.
2. Sear the chicken skin-side down for 5–6 minutes, until golden brown.
3. Flip and cook for another 3–4 minutes. Remove and set aside.

Step 3: Cook the Sausage & Vegetables

1. In the same pan, cook the sausage pieces for 3–4 minutes, until browned. Remove and set aside.
2. Add the onions, garlic, and bell peppers, sautéing for 3–4 minutes until softened.
3. Stir in the oregano and red pepper flakes.

Step 4: Deglaze & Make the Sauce

1. Pour in white wine, scraping up the browned bits from the pan. Let it reduce for 2 minutes.
2. Add chicken broth, white wine vinegar, lemon juice, honey, and cherry peppers with some brine.
3. Return the chicken and sausage to the pan.

Step 5: Simmer & Finish the Dish

1. Reduce heat to low, cover, and simmer for 25–30 minutes, until the chicken is tender.
2. Stir in butter for a silky sauce.
3. Garnish with fresh parsley before serving.

Step 6: Serve and Enjoy

• Serve with crusty bread, roasted potatoes, or over pasta to soak up the delicious sauce.

Tips for the Best Chicken Scarpariello

✔ Use bone-in chicken for maximum flavor.
✔ Adjust spice levels by adding more or fewer cherry peppers.
✔ Deglaze properly to capture all the delicious browned bits in the sauce.
✔ Pair with a side of garlic bread for an authentic Italian touch!

37. Chicken Yakitori

Yakitori is a classic Japanese street food featuring juicy, bite-sized pieces of chicken skewered and grilled over charcoal, then coated in a sweet-savory tare sauce. This dish is simple yet packed with umami flavors, making it a favorite for casual dining and izakaya-style meals.

Ingredients

For the Chicken Skewers:

• 1 lb (450g) boneless, skinless chicken thighs (preferred for juiciness) or chicken breasts
• 3–4 green onions (scallions), cut into 1-inch pieces
• Bamboo skewers (soaked in water for 30 minutes)

For the Tare Sauce (Yakitori Glaze):

• ½ cup soy sauce (preferably Japanese shoyu)
• ¼ cup mirin (Japanese sweet rice wine)
• ¼ cup sake (or substitute with dry white wine)
• 2 tablespoons brown sugar
• 1 teaspoon honey (optional, for extra gloss)
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon toasted sesame oil (for depth)

For Garnish (Optional):

• Toasted sesame seeds
• Finely chopped green onions
• Shichimi togarashi (Japanese chili spice blend)

Instructions

Step 1: Prepare the Tare Sauce

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger.
2. Bring to a gentle simmer over medium heat and let cook for 8–10 minutes, stirring occasionally until slightly thickened.
3. Stir in sesame oil, remove from heat, and let cool. The sauce will thicken more as it cools.

Step 2: Prepare the Chicken Skewers

1. Cut the chicken into 1-inch bite-sized pieces.
2. Thread chicken and green onion pieces alternately onto the soaked bamboo skewers, leaving a little space between each piece for even cooking.

Step 3: Grill the Yakitori

Grill Method (Traditional & Best Flavor)

1. Preheat a charcoal or gas grill to medium-high heat (about 375°F/190°C).
2. Lightly oil the grill grates to prevent sticking.
3. Place the skewers on the grill and cook for 3–4 minutes per side, until lightly charred.
4. Brush generously with tare sauce and continue grilling for another 1–2 minutes per side, basting frequently for a glossy, caramelized finish.

Broiler/Oven Method (If No Grill Available)

1. Preheat the broiler and place the skewers on a foil-lined baking sheet with a rack.
2. Broil for 5 minutes, flip, and broil for another 4–5 minutes until golden.
3. Brush with tare sauce, broil for 1–2 minutes more, then repeat on the other side.

Stovetop Method (Quick & Easy)

1. Heat a grill pan or cast-iron skillet over medium-high heat.
2. Cook skewers for 4 minutes per side, then brush with tare sauce and cook for another 1–2 minutes per side, until glossy.

Step 4: Serve and Enjoy

• Transfer the skewers to a plate and brush with a final coating of tare sauce.
• Garnish with toasted sesame seeds, chopped green onions, or a sprinkle of shichimi togarashi for extra heat.
• Serve hot with steamed rice, miso soup, or a crisp cucumber salad.

Tips for the Best Chicken Yakitori

✔ Use thighs for maximum juiciness—breasts tend to dry out.
✔ Soak skewers in water to prevent burning on the grill.
✔ Grill over charcoal for authentic Japanese street food flavor.
✔ Baste frequently for a beautifully glazed finish.

38. Chimichurri Grilled Chicken

This Chimichurri Grilled Chicken features juicy, marinated chicken infused with bold garlic, herbs, and a tangy kick from vinegar and citrus. It’s grilled to perfection and topped with a vibrant, herbaceous chimichurri sauce. This dish pairs beautifully with grilled vegetables, rice, or a fresh salad.

Ingredients

For the Chicken & Marinade:

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)

For the Chimichurri Sauce:

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped (or extra parsley for a traditional version)
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ teaspoon dried oregano
• ¼ cup red wine vinegar
• ½ cup olive oil
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon or lime juice (for extra brightness)

Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, whisk together olive oil, red wine vinegar, lime juice, garlic, paprika, cumin, oregano, salt, black pepper, and red pepper flakes.
2. Place the chicken in a ziplock bag or shallow dish and pour the marinade over it.
3. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).

Step 2: Make the Chimichurri Sauce

1. In a bowl, combine parsley, cilantro, garlic, red pepper flakes, oregano, red wine vinegar, olive oil, salt, black pepper, and lemon/lime juice.
2. Stir well and let sit for at least 15 minutes to allow the flavors to meld.

Step 3: Grill the Chicken

Grill Method (Best for Smoky Flavor)

1. Preheat a grill to medium-high heat (375°F–400°F).
2. Lightly oil the grates to prevent sticking.
3. Grill the chicken for 5–7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F (75°C).
4. Remove from the grill and let rest for 5 minutes before slicing.

Stovetop Method (If No Grill Available)

1. Heat a cast-iron skillet or grill pan over medium-high heat.
2. Cook the chicken for 5–6 minutes per side, or until fully cooked through.

Oven Method (For a Hands-Free Option)

1. Preheat the oven to 400°F (200°C).
2. Place the marinated chicken on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes, or until the internal temperature reaches 165°F.
4. For extra color, broil for 2 minutes at the end.

Step 4: Serve & Enjoy

• Drizzle the chimichurri sauce generously over the grilled chicken.
• Serve with grilled vegetables, rice, or warm pita bread.

Tips for the Best Chimichurri Grilled Chicken

✔ Marinate overnight for maximum flavor.
✔ Let chimichurri sit for at least 15 minutes before serving to develop its taste.
✔ Use thighs for juicier results if you prefer dark meat.
✔ Double the chimichurri—it makes a great dip or salad dressing!

39. Chicken Mulligatawny Soup

Chicken Mulligatawny Soup is a rich and flavorful Anglo-Indian dish with origins in South Indian cuisine. Traditionally, it’s a mildly spiced, creamy soup featuring chicken, lentils, vegetables, and warming curry spices. This version balances heat, sweetness, and depth of flavor, making it a comforting meal on its own or with naan bread or rice.

Ingredients

For the Soup Base:

• 2 tablespoons unsalted butter (or ghee for authentic flavor)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 1 Granny Smith apple, peeled and diced (adds a subtle sweetness)

For the Spices:

• 1 tablespoon curry powder (mild or hot, depending on preference)
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional, for heat)

For the Soup:

• 1½ pounds boneless, skinless chicken thighs (or chicken breasts), cut into bite-sized pieces
• ½ cup red lentils (or yellow lentils)
• 5 cups chicken broth
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup canned coconut milk (or heavy cream for a richer version)
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

1. In a large Dutch oven or soup pot, heat butter and olive oil over medium heat.
2. Add onion, garlic, and ginger; sauté for 2–3 minutes until fragrant.
3. Stir in carrots, celery, and apple, cooking for another 5 minutes until softened.

Step 2: Toast the Spices

1. Sprinkle in curry powder, cumin, turmeric, coriander, and cayenne pepper.
2. Stir well and cook for 1 minute, allowing the spices to toast and release their aroma.

Step 3: Add Chicken & Lentils

1. Add chicken pieces and stir to coat with the spices.
2. Pour in red lentils, chicken broth, bay leaf, salt, and black pepper.
3. Bring to a gentle simmer over medium-low heat.
4. Cover and cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the lentils are soft.

Step 4: Blend & Finish

1. Remove the bay leaf.
2. If you prefer a smoother texture, use an immersion blender to partially puree the soup (or leave it chunky for a rustic feel).
3. Stir in coconut milk and lemon juice.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 5: Serve & Enjoy

• Ladle into bowls and garnish with fresh cilantro.
• Serve with warm naan, basmati rice, or crusty bread.

Tips for the Best Chicken Mulligatawny Soup

✔ Use coconut milk for an authentic, slightly sweet touch, or heavy cream for richness.
✔ Add diced potatoes for extra heartiness.
✔ Swap lentils for rice if you prefer a grain-based version.
✔ Make it vegetarian by using chickpeas instead of chicken and vegetable broth instead of chicken broth.

40. Chicken Saltimbocca

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 8 thin slices prosciutto
• 16 fresh sage leaves
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3/4 cup dry white wine (like Pinot Grigio)
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers, drained (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
2. Season both sides of each chicken breast with salt and pepper.
3. Place 2 sage leaves on top of each chicken breast, then wrap each breast with 2 slices of prosciutto, securing the sage leaves. The prosciutto should stick to itself.
4. Mix the flour with salt and pepper in a shallow dish. Lightly dredge each wrapped chicken breast in the flour mixture, shaking off excess.
5. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
6. Place the chicken in the skillet, prosciutto side down first, and cook until golden brown, about 3-4 minutes. Flip and cook the other side until chicken is cooked through, another 3-4 minutes. Transfer chicken to a plate and cover loosely with foil to keep warm.
7. Reduce heat to medium and add the white wine to the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
8. Add chicken broth and lemon juice, and let the sauce simmer until reduced by half, about 3-4 minutes.
9. Turn off the heat and swirl in the remaining 2 tablespoons of butter to create a silky sauce. Add capers if using.
10. Return the chicken to the skillet and spoon the sauce over the top. Alternatively, plate the chicken and pour the sauce over each serving.
11. Garnish with chopped fresh parsley and serve immediately.

This dish pairs wonderfully with pasta, polenta, or roasted potatoes, and a side of steamed vegetables or a simple green salad.

41. Chicken Mole

Ingredients

For the Chicken:

• 8 chicken thighs (bone-in, skin-on)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, quartered
• 2 garlic cloves, smashed
• 1 bay leaf
• 4 cups chicken broth

For the Mole Sauce:

• 4 dried ancho chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried chipotle chilies, stemmed and seeded
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 2 corn tortillas, torn into pieces
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cinnamon stick
• 1/4 teaspoon cloves
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon anise seeds
• 2 roma tomatoes, chopped
• 1/3 cup raisins
• 3 ounces Mexican chocolate (or dark chocolate with a pinch of cinnamon)
• 1 tablespoon sugar
• 1 teaspoon salt, or to taste

For Serving:

• White rice
• Toasted sesame seeds
• Fresh cilantro
• Lime wedges

Instructions

Cook the Chicken:

1. Season chicken thighs with salt and pepper.
2. Heat vegetable oil in a large pot over medium-high heat. Brown the chicken on both sides, about 3-4 minutes per side.
3. Add the quartered onion, smashed garlic, bay leaf, and chicken broth to the pot.
4. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until chicken is tender, about 30-35 minutes.
5. Remove chicken from the broth and set aside. Strain the broth and reserve 2 cups for the mole sauce.

Prepare the Mole Sauce:

1. Toast the dried chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes, being careful not to burn them. Transfer to a bowl and cover with hot water. Let soak for 30 minutes until soft.
2. In the same skillet, toast sesame seeds, pumpkin seeds, and almonds until golden, about 3-4 minutes. Remove and set aside.
3. Toast the torn tortilla pieces until crisp, about 2 minutes. Set aside.
4. Heat 2 tablespoons of oil in the skillet. Sauté the chopped onion until translucent, about 5 minutes.
5. Add minced garlic, cinnamon stick, cloves, coriander, and anise seeds. Cook for 1 minute until fragrant.
6. Add chopped tomatoes and cook for 5 minutes until softened.
7. Drain the soaked chilies, reserving 1/2 cup of the soaking liquid.
8. In a blender, combine the chilies, toasted seeds, nuts, tortilla pieces, sautéed onion mixture, raisins, and the reserved chili soaking liquid. Blend until smooth, adding some of the reserved chicken broth if needed to achieve a smooth consistency.
9. Strain the blended mixture through a fine-mesh sieve into a large saucepan, pressing on solids to extract as much flavor as possible.
10. Heat the strained sauce over medium heat. Add the chocolate and stir until melted.
11. Add sugar, salt, and 2 cups of the reserved chicken broth. Simmer, partially covered, for about 45 minutes, stirring occasionally, until the sauce has thickened slightly and deepened in color.

Finish the Dish:

1. Return the cooked chicken to the mole sauce. Simmer for an additional 15-20 minutes until the chicken is heated through and has absorbed some of the sauce flavors.
2. Taste and adjust seasoning if needed.

Serve:

1. Place chicken on a serving plate and generously spoon mole sauce over it.
2. Serve with white rice on the side.
3. Garnish with toasted sesame seeds and fresh cilantro.
4. Offer lime wedges on the side for squeezing over the dish.

This complex and rich mole sauce develops even better flavor when made a day ahead and reheated gently before serving.

42. Tandoori Chicken

Ingredients

For the Marinade:

• 2 cups plain yogurt (full-fat)
• 2 tablespoons lemon juice
• 2 tablespoons ginger paste (or freshly grated ginger)
• 2 tablespoons garlic paste (or 6 cloves minced)
• 3 tablespoons tandoori masala powder
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1-2 drops red food coloring (optional, for traditional color)

For the Chicken:

• 8 chicken pieces (mix of legs and thighs), skin removed
• 2 tablespoons ghee or butter, melted
• 1 lemon, cut into wedges
• 1 red onion, thinly sliced
• Fresh cilantro leaves, chopped

Instructions

Prepare the Marinade:

1. In a large bowl, whisk the yogurt until smooth.
2. Add lemon juice, ginger paste, garlic paste, tandoori masala, garam masala, cumin, coriander, turmeric, kashmiri chili powder, salt, and black pepper.
3. Stir in the vegetable oil and mix until well combined.
4. If using food coloring for the traditional bright red color, add 1-2 drops and mix well.

Marinate the Chicken:

1. Make 2-3 deep cuts in each chicken piece to allow the marinade to penetrate.
2. Add the chicken pieces to the marinade, making sure each piece is well coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (up to 24 hours) for maximum flavor.

Cooking Method 1 – Oven:

1. Preheat your oven to 450°F (230°C).
2. Line a baking sheet with foil and place a wire rack on top.
3. Remove chicken from the marinade, shaking off excess, and arrange on the wire rack.
4. Bake for 20 minutes, then brush with melted ghee or butter.
5. Bake for another 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C) and slightly charred at the edges.
6. For extra char, broil for the last 2-3 minutes, watching carefully to prevent burning.

Cooking Method 2 – Grill:

1. Preheat your grill to medium-high heat.
2. Remove chicken from the marinade, shaking off excess.
3. Oil the grill grates to prevent sticking.
4. Grill the chicken pieces for about 5-7 minutes per side, brushing with melted ghee halfway through.
5. Continue grilling until the chicken is cooked through (internal temperature should reach 165°F/74°C) and has nice grill marks, about 20-25 minutes total.

Cooking Method 3 – Traditional Clay Tandoor (if available):

1. Preheat your tandoor to high heat (approximately 480°F/250°C).
2. Thread marinated chicken pieces onto skewers.
3. Cook in the tandoor for 12-15 minutes until chicken is cooked through and has a smoky char.
4. Brush with melted ghee during the last few minutes of cooking.

To Serve:

1. Transfer the chicken to a serving platter.
2. Drizzle with any remaining melted ghee.
3. Garnish with sliced red onions and fresh chopped cilantro.
4. Serve hot with lemon wedges for squeezing over the chicken.
5. Traditional accompaniments include mint chutney, sliced cucumber, and naan bread.

For an authentic touch, serve the tandoori chicken over a bed of thinly sliced onions that have been tossed with a pinch of salt and a squeeze of lemon juice. This dish pairs wonderfully with raita (yogurt cucumber dip), basmati rice, or naan bread.

43. Chicken Schnitzel

Ingredients

For the Schnitzel:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 3 large eggs
• 2 tablespoons water
• 2 cups panko breadcrumbs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano (optional)
• Vegetable or canola oil for frying (about 2 cups)

For Serving:

• 2 lemons, cut into wedges
• Fresh parsley, chopped
• 1/4 cup capers, drained (optional)

Instructions

Prepare the Chicken:

1. Place the chicken breasts between two pieces of plastic wrap or parchment paper.
2. Using a meat mallet or heavy skillet, pound the chicken to an even thickness of about 1/4 inch. Start from the center and work outward to ensure even thickness.
3. Season both sides of each chicken breast with salt and pepper.

Set Up Breading Station:

1. Arrange three shallow dishes in a row:
   • First dish: Place the flour and a pinch of salt and pepper, mix well.
   • Second dish: Beat eggs with 2 tablespoons of water until well combined.
   • Third dish: Mix panko breadcrumbs with paprika, garlic powder, and oregano (if using).

Bread the Chicken:

1. Take one chicken breast and dredge it completely in the flour, shaking off any excess.
2. Dip the floured chicken into the egg mixture, ensuring it’s fully coated.
3. Press the chicken into the breadcrumb mixture, turning and pressing firmly to adhere the breadcrumbs to all sides.
4. Place the breaded chicken on a plate or baking sheet. Repeat with the remaining chicken pieces.
5. Allow the breaded chicken to rest for about 5-10 minutes to help the coating adhere better.

Fry the Schnitzel:

1. Heat about 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is ready, drop a few breadcrumbs in – they should sizzle immediately.
2. Carefully place one or two breaded chicken pieces into the hot oil (don’t overcrowd the pan).
3. Fry until golden brown and crispy on the bottom, about 3-4 minutes.
4. Flip carefully using tongs and cook the other side until golden brown and the chicken is cooked through (internal temperature of 165°F/74°C), about 3-4 minutes more.
5. Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil.
6. Repeat with remaining chicken pieces, adding more oil to the pan if needed.

Serve:

1. Transfer the schnitzel to serving plates while still hot and crispy.
2. Garnish with fresh chopped parsley.
3. Serve immediately with lemon wedges for squeezing over the top.
4. If desired, sprinkle capers over the schnitzel or serve on the side.

Traditional accompaniments include German potato salad, cucumber salad, or spätzle. For a complete meal, serve with a side of mashed potatoes and a simple green salad dressed with lemon and olive oil.

For an Austrian-style presentation, serve the schnitzel with lingonberry jam and a side of potato salad.

44. Chicken Étouffée

Ingredients

For the Roux:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour

For the Étouffée:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 teaspoons Cajun seasoning
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 large onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (like Louisiana or Crystal)
• 2 cups chicken stock
• 3 green onions, sliced, white and green parts separated
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

Season the Chicken:

1. In a bowl, toss chicken pieces with Cajun seasoning, 1/2 teaspoon salt, and black pepper. Set aside while preparing the roux.

Make the Roux:

1. In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil over medium heat.
2. Add the flour gradually, whisking continuously to prevent lumps.
3. Continue cooking and whisking the roux until it reaches a deep amber color (like peanut butter), about 15-20 minutes. Be patient and don’t rush this step – the roux should be stirred constantly to prevent burning.

Build the Étouffée:

1. When the roux reaches the right color, add the butter, diced onion, bell pepper, celery, and white parts of green onions.
2. Cook the vegetables in the roux for about 5-7 minutes, stirring frequently, until vegetables have softened.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Stir in the dried thyme, remaining 1/2 teaspoon salt, cayenne pepper, and bay leaf.

Add the Chicken:

1. Add the seasoned chicken pieces to the pot, stirring to coat with the roux and vegetable mixture.
2. Cook for about 5 minutes, stirring occasionally, until the chicken begins to cook on the outside.

Simmer:

1. Pour in the chicken stock, Worcestershire sauce, and hot sauce. Stir well to combine.
2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
3. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
4. If the sauce becomes too thick, add a little more chicken stock or water.

Finish the Dish:

1. Remove the bay leaf.
2. Stir in the green parts of the green onions and fresh parsley.
3. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed.
4. Let the étouffée rest for 5 minutes off the heat before serving.

Serve:

1. Spoon the hot étouffée over a mound of freshly cooked white rice.
2. Garnish with additional green onions and parsley if desired.
3. Serve with extra hot sauce on the side.

This classic Louisiana dish is hearty and flavorful. For an authentic experience, serve with a side of crusty French bread to soak up the rich sauce. Chicken étouffée pairs well with a simple side salad dressed with vinaigrette or some braised greens for a complete meal.

45. Cashew Chicken

Ingredients

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper (or black pepper)

For the Sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch

For the Stir-Fry:

• 3 tablespoons vegetable oil, divided
• 1 cup unsalted roasted cashews
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 6-8 dried red chilies (optional, for heat)
• 3 green onions, cut into 1-inch pieces
• Steamed rice, for serving

Instructions

Marinate the Chicken:

1. In a medium bowl, combine the chicken pieces with soy sauce, rice wine, cornstarch, and white pepper.
2. Mix well to ensure all chicken pieces are coated.
3. Allow to marinate for at least 15 minutes (up to 30 minutes) while preparing other ingredients.

Prepare the Sauce:

1. In a small bowl, whisk together oyster sauce, soy sauce, hoisin sauce, rice vinegar, sesame oil, and brown sugar.
2. In a separate small bowl, mix chicken broth with cornstarch until smooth.
3. Combine the cornstarch mixture with the sauce ingredients and whisk until well blended. Set aside.

Toast the Cashews:

1. Heat 1 tablespoon of oil in a large wok or skillet over medium heat.
2. Add cashews and stir-fry until they turn golden brown, about 2-3 minutes.
3. Remove cashews from the wok and set aside on a paper towel.

Cook the Chicken:

1. Add 1 tablespoon of oil to the same wok and increase heat to high.
2. When the oil is hot and slightly smoking, add the marinated chicken pieces in a single layer.
3. Let the chicken cook undisturbed for about 1 minute to sear, then stir-fry until nearly cooked through, about 3-4 minutes.
4. Remove chicken from the wok and set aside.

Stir-Fry the Vegetables:

1. Add the remaining 1 tablespoon of oil to the wok.
2. Add the dried chilies (if using), garlic, and ginger. Stir-fry for 30 seconds until fragrant.
3. Add the bell peppers and onion. Stir-fry for 2-3 minutes until vegetables are crisp-tender.

Combine and Finish:

1. Return the chicken to the wok with the vegetables.
2. Give the sauce mixture a quick stir and pour it into the wok.
3. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
4. Add the toasted cashews and green onions. Toss to coat everything in the sauce.

Serve:

1. Transfer the cashew chicken to a serving dish.
2. Serve immediately over steamed white rice.

This dish is best enjoyed fresh from the wok when the vegetables are still crisp and the sauce is glossy. For an authentic Chinese restaurant experience, serve with a side of steamed broccoli or Chinese greens like bok choy.

46. Chicken Picadillo

Ingredients

For the Picadillo:

• 2 pounds ground chicken
• 3 tablespoons olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/3 cup green olives, pitted and sliced
• 1/4 cup capers, drained
• 1/4 cup raisins
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped (for garnish)

For Serving:

• Cooked white rice
• Fresh lime wedges
• Sliced avocado (optional)
• Fried plantains (optional)

Instructions

Prepare the Base:

1. Heat olive oil in a large, deep skillet over medium heat.
2. Add the diced onion and bell peppers, and sauté until softened, about 5-6 minutes.
3. Add the minced garlic and cook for another minute until fragrant.

Cook the Chicken:

1. Add the ground chicken to the skillet, breaking it up with a wooden spoon.
2. Cook until the chicken is no longer pink, about 5-7 minutes, continuing to break up any large chunks.
3. Use a spoon to drain any excess liquid if necessary.

Add Seasonings:

1. Sprinkle the cumin, cinnamon, cloves, oregano, cayenne (if using), and a pinch of salt and black pepper over the chicken mixture.
2. Stir well to distribute the spices evenly and cook for 1 minute to toast the spices.

Build the Sauce:

1. Add the tomato paste and cook for 1-2 minutes, stirring to coat the chicken mixture.
2. Pour in the diced tomatoes with their juice and the chicken broth.
3. Add the bay leaf and stir to combine.
4. Bring the mixture to a simmer, then reduce heat to medium-low.

Simmer:

1. Cook the picadillo uncovered for about 15 minutes, stirring occasionally, until the sauce has thickened slightly.
2. Add the olives, capers, raisins, and red wine vinegar.
3. Stir to combine and continue to simmer for another 10 minutes to allow the flavors to meld.
4. If the mixture becomes too dry, add a splash more chicken broth.

Finish:

1. Remove the bay leaf.
2. Taste and adjust seasoning with salt and pepper as needed.
3. Remove from heat and stir in half of the chopped cilantro.

Serve:

1. Serve the chicken picadillo hot over white rice.
2. Garnish with the remaining cilantro.
3. Offer lime wedges on the side for squeezing over the top.
4. If desired, serve with sliced avocado and fried plantains for a complete Cuban-inspired meal.

This versatile dish can also be used as a filling for empanadas, stuffed peppers, or served with warm tortillas. The unique combination of sweet, savory, and briny flavors makes chicken picadillo a satisfying and flavorful meal that’s perfect for family dinners.

47. Chicken Mull (Southern Chicken Stew)

Ingredients

For the Broth and Chicken:

• 1 whole chicken (about 4-5 pounds)
• 2 celery stalks, cut into large pieces
• 1 large yellow onion, quartered
• 2 carrots, cut into large pieces
• 3 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 1 tablespoon salt
• 10 cups water

For the Mull:

• 8 cups reserved chicken broth
• 4 cups shredded cooked chicken
• 2 tablespoons butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 cup whole milk
• 1 cup heavy cream
• 1 sleeve saltine crackers (about 40 crackers), crushed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup fresh parsley, chopped
• Salt to taste

For Serving:

• Additional crushed saltine crackers
• Hot sauce
• Chopped green onions
• Butter crackers (like Ritz)

Instructions

Make the Chicken Broth:

1. Place the whole chicken in a large stock pot and add the celery, onion, carrots, garlic, bay leaves, peppercorns, and salt.
2. Pour in 10 cups of water, or enough to cover the chicken by an inch.
3. Bring to a boil over high heat, then reduce to a simmer.
4. Skim off any foam that rises to the surface.
5. Cover partially and simmer for about 1 hour, or until the chicken is cooked through and tender.
6. Remove the chicken from the broth and set aside to cool slightly.
7. Strain the broth through a fine-mesh sieve into a large bowl, discarding the vegetables and aromatics.
8. Allow the broth to cool slightly, then skim off excess fat from the surface.
9. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken meat and set aside.

Prepare the Mull:

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
2. Add the diced onion and cook until soft and translucent, about 5-6 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the onion mixture and stir continuously for 2 minutes to cook the flour.
5. Gradually whisk in 8 cups of the reserved chicken broth, stirring constantly to prevent lumps.
6. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.

Add the Chicken and Crackers:

1. Add the shredded chicken to the simmering broth.
2. In a small bowl, mash about half of the crushed saltines with a little broth to make a paste.
3. Stir the cracker paste into the pot, which will help thicken the stew.
4. Add the remaining crushed saltines directly to the pot, stirring until they begin to dissolve.
5. Simmer for another 10 minutes, stirring occasionally as the stew thickens.

Finish the Mull:

1. Reduce heat to low and stir in the milk and heavy cream.
2. Add black pepper, cayenne pepper (if using), and chopped parsley.
3. Simmer gently for 5-10 more minutes, being careful not to let it boil once the dairy is added.
4. Taste and adjust seasoning with salt as needed.
5. If the mull is too thick, add more broth; if too thin, crush a few more saltines and add to the pot.

Serve:

1. Ladle the hot chicken mull into bowls.
2. Serve with additional crushed saltines, butter crackers, hot sauce, and chopped green onions on the side.

This traditional Southern comfort food is particularly popular in Georgia and the Carolinas. Chicken mull is typically served during cold weather or at community gatherings and is known for its creamy texture and mild, comforting flavor. It’s best enjoyed with plenty of crackers, both stirred into the stew and served alongside.

48. Poulet Basquaise (Basque Chicken)

Ingredients

For the Chicken:

• 8 chicken pieces (thighs and drumsticks), bone-in and skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon paprika (preferably Spanish pimentón)

For the Basquaise Sauce:

• 3 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 red bell peppers, seeded and sliced into strips
• 2 green bell peppers, seeded and sliced into strips
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 3 large tomatoes, peeled, seeded and diced (or 1 can/14oz diced tomatoes)
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup dry white wine
• 1 cup chicken stock
• 1/2 cup pitted Niçoise or Kalamata olives
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
• Salt and pepper to taste

For Serving:

• Steamed rice or crusty bread
• Additional fresh herbs for garnish

Instructions

Prepare the Chicken:

1. Pat the chicken pieces dry with paper towels.
2. Season the chicken with salt, pepper, and paprika on both sides.
3. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
4. Working in batches if necessary, place the chicken skin-side down in the hot oil and cook until golden brown, about 5-6 minutes.
5. Turn the chicken and brown the other side for another 3-4 minutes.
6. Transfer the browned chicken to a plate and set aside.

Make the Basquaise Sauce:

1. In the same pot, reduce heat to medium and add 3 tablespoons of olive oil if needed.
2. Add the sliced onions and cook until softened and translucent, about 5 minutes, stirring occasionally.
3. Add the red and green bell peppers and continue cooking for another 5-7 minutes until peppers begin to soften.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the tomato paste and cook for another minute, coating the vegetables.
6. Add the diced tomatoes, bay leaf, thyme sprigs, and cayenne pepper (if using).
7. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
8. Let the wine reduce by half, about 3-4 minutes.
9. Add the chicken stock and stir to combine.

Combine and Simmer:

1. Return the browned chicken pieces to the pot, nestling them into the sauce, skin-side up.
2. Bring the mixture to a gentle simmer, then reduce heat to low.
3. Cover the pot and simmer for about 35-40 minutes, until the chicken is completely cooked through and tender.
4. Occasionally check and stir gently to ensure the sauce isn’t sticking to the bottom.

Finish the Dish:

1. Add the olives to the pot and continue cooking uncovered for 10 more minutes to allow the sauce to thicken slightly.
2. Remove the bay leaf and thyme sprigs.
3. Stir in the chopped parsley and tarragon.
4. Taste the sauce and adjust seasoning with salt and pepper as needed.

Serve:

1. Serve the chicken pieces on a bed of steamed rice or with crusty bread on the side.
2. Spoon the pepper sauce generously over the chicken.
3. Garnish with additional fresh herbs if desired.

This classic dish from the Basque region bordering France and Spain features the vibrant colors and flavors of the area’s cuisine. The combination of sweet peppers, tomatoes, and herbs creates a rich, aromatic sauce that perfectly complements the tender chicken. Poulet Basquaise is traditionally served family-style and is ideal for Sunday dinners or special gatherings.

49. Chicken Souvlaki

Ingredients

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 4 garlic cloves, minced
• 2 tablespoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• Zest of one lemon

For the Tzatziki Sauce:

• 2 cups Greek yogurt (full fat)
• 1 English cucumber, seeded and finely grated
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For Serving:

• 8 wooden skewers, soaked in water for 30 minutes
• 4 pita breads
• 1 red onion, thinly sliced
• 2 tomatoes, sliced
• 1 cucumber, sliced
• 1/2 cup feta cheese, crumbled
• Kalamata olives
• Fresh parsley or mint for garnish
• Lemon wedges

Instructions

Marinate the Chicken:

1. In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, rosemary, salt, pepper, paprika, and lemon zest.
2. Add the chicken pieces to the marinade and toss to coat completely.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours or overnight for maximum flavor.

Make the Tzatziki Sauce:

1. Place the grated cucumber in a clean kitchen towel and squeeze out as much water as possible.
2. In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, dill, salt, and white pepper.
3. Stir until well combined, cover, and refrigerate for at least 1 hour to allow flavors to meld.

Prepare the Skewers:

1. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
2. Remove the chicken from the marinade and thread 5-6 pieces onto each skewer, leaving small spaces between pieces.
3. Discard the used marinade.

Cook the Chicken:

1. Preheat your grill to medium-high heat (around 400°F/200°C) or heat a grill pan on the stovetop over medium-high heat.
2. Lightly oil the grill grates or pan to prevent sticking.
3. Place the chicken skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes to ensure even cooking and nice grill marks on all sides.
4. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows nice charring on the outside.

Warm the Pita:

1. During the last few minutes of grilling the chicken, place the pita breads on the cooler part of the grill for about 30 seconds per side until warm and slightly toasted.
2. Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.

Assemble:

1. Spread a generous amount of tzatziki sauce on each warmed pita.
2. Slide the chicken off the skewers directly onto the pita breads or serve alongside.
3. Top with sliced red onion, tomatoes, cucumber, crumbled feta cheese, and kalamata olives.
4. Garnish with fresh parsley or mint.
5. Serve with lemon wedges on the side for squeezing over the souvlaki.

For a traditional Greek meal, serve your chicken souvlaki with a side of Greek salad and some lemon-herb roasted potatoes. This dish is perfect for summer grilling but can also be made year-round using a grill pan or broiler. The tzatziki sauce can be made up to 2 days ahead and stored in the refrigerator, which will allow the flavors to develop even more deeply.

50. Gochujang Glazed Chicken

Ingredients

For the Chicken:

• 2 pounds chicken thighs, bone-in and skin-on (or boneless if preferred)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Gochujang Glaze:

• 1/4 cup gochujang (Korean red pepper paste)
• 3 tablespoons honey or brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon gochugaru (Korean red pepper flakes, optional for extra heat)
• 2 tablespoons water

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves (optional)

For Serving:

• Steamed white rice
• Kimchi (optional)
• Sliced cucumbers or quick pickled vegetables

Instructions

Prepare the Chicken:

1. Preheat oven to 425°F (220°C).
2. Pat the chicken thighs dry with paper towels.
3. Season chicken on both sides with salt and pepper.
4. Heat vegetable oil in a large oven-safe skillet over medium-high heat.
5. Place chicken skin-side down in the hot skillet and cook until the skin is golden and crispy, about 5-7 minutes.
6. Flip chicken pieces and cook for an additional 3 minutes on the other side.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until chicken is nearly cooked through (internal temperature of about 155°F/68°C).

Make the Gochujang Glaze:

1. While the chicken is in the oven, whisk together gochujang, honey or brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, gochugaru (if using), and water in a small bowl until smooth.
2. If the glaze seems too thick, add an additional tablespoon of water as needed to reach a consistency that can be brushed onto the chicken.

Glaze and Finish the Chicken:

1. Remove the chicken from the oven when it reaches 155°F (68°C) internal temperature.
2. Switch the oven to broil setting and position the rack about 6 inches from the heat source.
3. Brush the chicken generously with the gochujang glaze, coating all sides.
4. Return the chicken to the oven under the broiler for 2-3 minutes, watching carefully to prevent burning, until the glaze is caramelized and bubbling, and the chicken reaches an internal temperature of 165°F (74°C).
5. Remove from the oven and brush one more layer of glaze over the chicken.
6. Let the chicken rest for 5 minutes before serving.

Serve:

1. Transfer the glazed chicken to a serving platter.
2. Sprinkle with sliced green onions and toasted sesame seeds.
3. Add cilantro leaves if using.
4. Serve hot with steamed white rice, kimchi, and sliced cucumbers or pickled vegetables.

For an extra layer of flavor, you can reserve some of the glaze before brushing it on the chicken to serve on the side as a dipping sauce. This chicken pairs wonderfully with banchan (Korean side dishes) such as seasoned bean sprouts, spinach, or marinated mushrooms for a complete Korean-inspired meal. The combination of sweet, spicy, and savory flavors in this dish makes it a crowd-pleaser that can be adjusted to your preferred level of heat.

51. Chicken Paprikash

Ingredients

For the Chicken:

• 3 pounds chicken pieces (combination of thighs and legs, bone-in and skin-on)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil or lard
• 2 tablespoons butter

For the Sauce:

• 2 large yellow onions, finely diced
• 2 cloves garlic, minced
• 3 tablespoons Hungarian sweet paprika
• 1 tablespoon Hungarian hot paprika (optional, for heat)
• 1 teaspoon caraway seeds (optional)
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 tomato, seeded and diced
• 1 1/2 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried marjoram
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour

For Serving:

• Fresh parsley, chopped
• Hungarian egg noodles (nokedli) or buttered egg noodles
• Additional sour cream for garnish

Instructions

Prepare the Chicken:

1. Pat chicken pieces dry with paper towels.
2. Season chicken generously on all sides with salt and pepper.
3. In a large Dutch oven or heavy-bottomed pot, heat oil or lard and butter over medium-high heat until shimmering.
4. Working in batches if necessary, place chicken skin-side down in the pot and cook until golden brown, about 5-6 minutes.
5. Turn and brown on the other side for another 4-5 minutes.
6. Transfer browned chicken to a plate and set aside.

Make the Sauce Base:

1. Reduce heat to medium and add the diced onions to the same pot with the remaining fat.
2. Cook, stirring frequently, until onions are soft and translucent, about 5-7 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Remove the pot from heat and let it cool slightly for 1 minute.

Add the Paprika:

1. Once slightly cooled, add the sweet paprika and hot paprika (if using) to the onions.
2. Stir continuously for about 30 seconds to coat the onions and to prevent the paprika from burning (burnt paprika will turn bitter).
3. If using caraway seeds, add them now and stir to combine.

Build the Stew:

1. Return pot to medium heat and add the sliced bell peppers. Cook for 3-4 minutes until slightly softened.
2. Add the diced tomato and stir to combine.
3. Pour in the chicken broth and add the bay leaf and marjoram.
4. Return the browned chicken pieces to the pot, skin-side up, along with any accumulated juices.
5. Bring the mixture to a gentle simmer, then reduce heat to low.
6. Cover and simmer for 35-40 minutes, or until chicken is tender and fully cooked (internal temperature of 165°F/74°C).

Finish the Sauce:

1. Once chicken is cooked, carefully remove the pieces to a clean plate.
2. In a medium bowl, whisk together the sour cream and flour until smooth.
3. Gradually ladle about 1 cup of the hot cooking liquid into the sour cream mixture, whisking continuously to temper the sour cream and prevent curdling.
4. Slowly pour the tempered sour cream mixture back into the pot, stirring constantly.
5. Return the chicken to the pot and simmer gently for an additional 5 minutes to thicken the sauce and heat through. Do not boil once the sour cream has been added.
6. Remove the bay leaf.
7. Taste and adjust seasoning with salt and pepper if needed.

Serve:

1. Sprinkle chopped fresh parsley over the chicken.
2. Serve hot over Hungarian egg noodles (nokedli) or buttered egg noodles.
3. Add a dollop of additional sour cream on top if desired.

This classic Hungarian dish is all about the rich, paprika-infused sauce. For the most authentic flavor, use genuine Hungarian paprika, which is more aromatic and flavorful than regular paprika. The dish can be made a day ahead as the flavors tend to develop and improve overnight. Simply reheat gently before serving.

52. Chicken Vesuvio

Ingredients

For the Chicken:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour, for dredging
• 1/4 cup olive oil

For the Vesuvio Sauce:

• 6 cloves garlic, minced
• 1 cup dry white wine (preferably an Italian white like Pinot Grigio)
• 1 1/2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1/2 teaspoon red pepper flakes (optional)

For the Potatoes:

• 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, peeled and smashed

Additional:

• 1 cup frozen green peas, thawed
• 1 lemon, cut into wedges for serving

Instructions

Prepare the Chicken:

1. Preheat oven to 400°F (200°C).
2. Pat chicken pieces dry with paper towels.
3. In a small bowl, mix together salt, pepper, dried oregano, and dried thyme.
4. Season the chicken pieces on all sides with the spice mixture.
5. Lightly dredge the chicken in flour, shaking off any excess.

Cook the Chicken:

1. Heat 1/4 cup olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
2. Working in batches if necessary, place chicken pieces skin-side down in the hot oil.
3. Cook until golden brown, about 5-6 minutes per side.
4. Transfer chicken to a plate and set aside.

Prepare the Potatoes:

1. In the same skillet, add the potato wedges to the remaining oil (add 1-2 tablespoons more if needed).
2. Season with salt and pepper, and add smashed garlic cloves.
3. Cook, turning occasionally, until potatoes begin to brown, about 8-10 minutes.
4. Remove the potatoes and set aside with the chicken.

Make the Vesuvio Sauce:

1. Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
2. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
3. Bring to a simmer and let the wine reduce by half, about 3-4 minutes.
4. Add chicken broth, lemon juice, red pepper flakes (if using), and bring to a simmer.

Combine and Bake:

1. Return the chicken pieces to the skillet, skin-side up.
2. Arrange the potato wedges around the chicken.
3. Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes, until chicken is completely cooked through (165°F/74°C internal temperature) and potatoes are tender.

Finish the Dish:

1. Remove the skillet from the oven and place on stovetop over medium heat.
2. Add the thawed peas to the sauce.
3. Add butter and stir until melted into the sauce.
4. Sprinkle with fresh parsley and oregano.
5. Allow the dish to simmer for an additional 2-3 minutes until the peas are warmed through and the sauce has slightly thickened.

Serve:

1. Transfer chicken and potatoes to a serving platter.
2. Pour the sauce, peas, and garlic over the chicken and potatoes.
3. Garnish with additional fresh herbs if desired and serve with lemon wedges.

This classic Chicago Italian-American dish combines the robust flavors of garlic, wine, and herbs with crispy-edged roasted potatoes and juicy chicken. Traditionally, Chicken Vesuvio is served as a complete one-pot meal, but it pairs beautifully with a simple green salad dressed with olive oil and lemon juice. For the most authentic experience, make sure to have some crusty Italian bread on hand to soak up the delicious sauce.

53. Chicken Afritada

Ingredients

For the Chicken:

• 2 pounds chicken pieces (thighs and drumsticks preferred), bone-in, skin-on
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil

For the Sauce:

• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 2 medium carrots, peeled and cut into 1/2-inch rounds
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 bay leaf
• 1 can (8 oz) tomato sauce
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon fish sauce (patis)
• 1/2 teaspoon sugar
• 1 cup frozen green peas, thawed
• Salt and pepper to taste

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Steamed white rice, for serving

Instructions

Prepare the Chicken:

1. Pat the chicken pieces dry with paper towels.
2. Season chicken on all sides with salt and black pepper.
3. In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat.
4. Working in batches if necessary, place the chicken skin-side down in the hot oil.
5. Brown the chicken on all sides, about 3-4 minutes per side, until golden brown.
6. Transfer the browned chicken to a plate and set aside. The chicken will not be fully cooked at this stage.

Start the Sauce Base:

1. In the same pot with the remaining oil and chicken drippings, reduce heat to medium.
2. Add the diced onions and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.

Build the Stew:

1. Pour in the tomato sauce and chicken broth, stirring to combine.
2. Add soy sauce, fish sauce, sugar, and bay leaf.
3. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
4. Return the browned chicken pieces to the pot, along with any accumulated juices.
5. Cover and simmer on low heat for 20 minutes.

Add the Vegetables:

1. Add the potatoes and carrots to the pot.
2. Cover again and continue to simmer for 15 minutes.
3. Add the red and green bell peppers.
4. Simmer for an additional 10 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked.

Finish the Dish:

1. Add the thawed green peas and simmer for a final 5 minutes.
2. Taste the sauce and adjust seasoning with salt and pepper if needed.
3. Remove the bay leaf before serving.

Serve:

1. Transfer the chicken afritada to a large serving dish.
2. Sprinkle with chopped fresh parsley.
3. Serve hot with steamed white rice.

This classic Filipino dish is perfect for family gatherings and special occasions. The combination of tender chicken and colorful vegetables in a savory tomato-based sauce creates a hearty and satisfying meal. Chicken afritada is traditionally served family-style with plenty of rice to soak up the flavorful sauce. Some variations include adding hot dogs, green olives, or liver spread for additional flavor, but this recipe sticks to the traditional ingredients. For best results, allow the stew to rest for 15-20 minutes before serving to let the flavors fully develop.

54. Pollo a la Brasa (Peruvian Roast Chicken)

Ingredients

For the Marinade:

• 4 tablespoons soy sauce
• 3 tablespoons lime juice (from about 2 limes)
• 5 cloves garlic, minced
• 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
• 1 tablespoon huacatay paste or 2 tablespoons fresh mint, finely chopped (optional)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 tablespoon white vinegar
• 3 tablespoons vegetable oil
• 1 tablespoon salt

For the Chicken:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons vegetable oil, for brushing

For the Green Aji Sauce (Aji Verde):

• 3 jalapeños, seeded and roughly chopped
• 1 cup fresh cilantro leaves and tender stems
• 2 cloves garlic
• 2 tablespoons grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt to taste

For Serving:

• French fries or boiled yellow potatoes
• Simple green salad
• Lime wedges

Instructions

Prepare the Marinade:

1. In a medium bowl, whisk together soy sauce, lime juice, minced garlic, aji amarillo paste, huacatay paste (if using), cumin, paprika, oregano, black pepper, vinegar, oil, and salt until well combined.
2. Set aside 2 tablespoons of the marinade for basting during cooking.

Prepare the Chicken:

1. Remove giblets from the chicken cavity if present. Pat the chicken dry with paper towels both inside and out.
2. Spatchcock the chicken: Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it. Turn the chicken over and press down firmly on the breastbone to flatten the chicken.
3. Using your fingers, carefully loosen the skin from the breast and thigh meat to create pockets, being careful not to tear the skin.
4. Rub some of the marinade directly under the skin onto the meat. Then rub the remaining marinade all over the outside of the chicken.
5. Place the chicken in a large resealable plastic bag or a shallow dish and pour any remaining marinade over it.
6. Refrigerate and marinate for at least 6 hours, preferably overnight (up to 24 hours), turning occasionally if possible.

Cook the Chicken:

Option 1: Rotisserie Method (Traditional):

1. Preheat a rotisserie grill to medium heat (about 350°F/175°C).
2. Remove the chicken from the marinade and secure it on the rotisserie spit.
3. Cook the chicken for about 1 to 1½ hours, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Option 2: Oven Method:

1. Preheat your oven to 425°F (220°C).
2. Place a rack in a roasting pan or on a rimmed baking sheet.
3. Remove the chicken from the marinade and place it skin-side up on the rack.
4. Brush the chicken with vegetable oil.
5. Roast for 45-55 minutes, basting once or twice with the reserved marinade, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is crispy and well-browned.
6. Let the chicken rest for 10 minutes before carving.

Option 3: Grill Method:

1. Prepare a grill for indirect heat cooking: on a gas grill, turn half the burners on medium-high and leave the others off; on a charcoal grill, pile coals on one side.
2. Oil the grill grates well.
3. Remove chicken from marinade and place skin-side up on the cooler side of the grill.
4. Cover and cook for about 45 minutes.
5. Flip the chicken over onto the hotter side of the grill, skin-side down, and cook for 5-10 minutes until the skin is crispy.
6. Check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

Prepare the Green Aji Sauce:

1. In a blender or food processor, combine jalapeños, cilantro, garlic, and Parmesan cheese.
2. Pulse until finely chopped.
3. Add mayonnaise, olive oil, and lime juice. Blend until smooth.
4. Season with salt to taste.
5. Transfer to a serving bowl and refrigerate until ready to serve.

Serve:

1. Cut the chicken into pieces (quarters or eighths).
2. Serve with the green aji sauce, french fries or yellow potatoes, a simple green salad, and lime wedges.
3. The chicken can be served hot, warm, or at room temperature.

This iconic Peruvian dish is known for its juicy meat and flavorful, well-spiced marinade. The spatchcocking technique allows the chicken to cook more evenly, while the marinade infuses it with the signature flavors of Peru. The green aji sauce provides a creamy, spicy counterpoint that perfectly complements the savory chicken.

55. Chicken and Chorizo Paella

Ingredients

For the Paella Base:

• 4 tablespoons olive oil, divided
• 1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 8 ounces Spanish chorizo, sliced into 1/4-inch rounds
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cups Bomba or Calasparra rice (or short-grain rice)
• 1 tablespoon smoked paprika (pimentón)
• 1/2 teaspoon saffron threads, crushed
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 can (14 oz) diced tomatoes, drained
• 4 cups chicken broth, warm
• 1/2 cup dry white wine
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper

For Garnish and Finish:

• 1 cup frozen peas, thawed
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Fresh rosemary sprigs (optional)

Equipment:

• 15-inch paella pan or large wide skillet (12-14 inches)
• Wooden spoon
• Aluminum foil

Instructions

Prepare the Ingredients:

1. Heat the chicken broth in a saucepan and keep warm on low heat.
2. Crush the saffron threads between your fingers and add to the warm broth.
3. Cut the chicken thighs into 2-inch pieces and season with salt and pepper.
4. Slice the chorizo into rounds.
5. Prepare all vegetables and have them ready.

Cook the Meats:

1. Heat 2 tablespoons of olive oil in the paella pan over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. The chicken will not be fully cooked at this stage.
3. Remove the chicken to a plate and set aside.
4. Add the chorizo to the pan and cook for 2-3 minutes until it releases its oils and becomes slightly crisp.
5. Remove the chorizo and add to the plate with the chicken.

Create the Sofrito Base:

1. In the same pan with the rendered oils, add remaining 2 tablespoons of olive oil if needed.
2. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
3. Add the diced red bell pepper and continue cooking for another 3 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the drained diced tomatoes and cook for 2-3 minutes until the mixture thickens slightly.

Add the Rice and Seasonings:

1. Add the rice to the pan and stir to coat with the sofrito mixture. Toast the rice for about 2 minutes, stirring constantly.
2. Sprinkle the smoked paprika over the rice and stir to combine.
3. Add the dried oregano and bay leaf.
4. Pour in the white wine and cook for 1-2 minutes until mostly evaporated.

Combine and Simmer:

1. Return the chicken and chorizo to the pan, distributing evenly.
2. Pour the warm saffron-infused chicken broth over the rice mixture.
3. Gently shake the pan to distribute the liquid evenly. Do not stir from this point forward.
4. Bring the mixture to a boil, then reduce heat to a gentle simmer.
5. Cook uncovered for about 10 minutes on medium heat.
6. Reduce heat to low and continue cooking for another 10 minutes.

Develop the Socarrat (Crispy Bottom):

1. After about 20 minutes total cooking time, check the rice for doneness. It should be tender but still have a slight bite.
2. If the rice needs more liquid, add a small amount of warm broth or water.
3. To develop the socarrat, increase the heat to medium-high for 1-2 minutes until you hear a gentle crackling sound from the bottom of the pan.
4. Remove from heat immediately to prevent burning.

Rest and Finish:

1. Scatter the thawed peas over the top of the paella.
2. Cover the pan with aluminum foil and let rest for 5 minutes.
3. Remove the foil and sprinkle with chopped parsley.
4. Garnish with lemon wedges around the edges of the pan and rosemary sprigs if using.

Serve:

1. Bring the entire paella pan to the table for a traditional presentation.
2. Serve directly from the pan, making sure to scrape up some of the crispy socarrat from the bottom for each serving.
3. Squeeze lemon wedges over individual portions as desired.

This chicken and chorizo paella is a crowd-pleasing variation of the traditional Spanish dish. While authentic Valencian paella typically includes rabbit and snails, this version with chicken and chorizo is more approachable and widely enjoyed. The key to a great paella is developing that crispy socarrat at the bottom of the pan and allowing the flavors to meld without stirring once the broth is added. Enjoy with a glass of Spanish Rioja or Albariño wine for a complete experience.

56. Chicken Puttanesca

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the sauce:

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 6 anchovy fillets, drained and chopped
• 1/2 teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup kalamata olives, pitted and halved
• 2 tablespoons capers, drained and rinsed
• 1/4 cup fresh basil, torn
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

For serving:

• Fresh parsley, chopped
• Grated Parmesan cheese (optional)
• Cooked pasta or crusty bread

Instructions

1. Prepare the chicken: Season chicken breasts generously with salt and pepper on both sides.
2. Cook the chicken: In a large skillet, heat 2 tablespoons olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.
3. Start the sauce: In the same skillet, add 3 tablespoons olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
4. Build flavor: Add the minced garlic, chopped anchovies, and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until fragrant and the anchovies begin to dissolve into the oil.
5. Add tomatoes: Pour in the crushed tomatoes, stirring to combine. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
6. Add olives and capers: Stir in the olives and capers. Continue to simmer for another 5 minutes to allow the flavors to meld.
7. Finish the sauce: Stir in the fresh basil and oregano. Taste and adjust seasoning with salt and pepper as needed (be careful with salt as anchovies, olives, and capers are already salty).
8. Combine with chicken: Either slice the chicken breasts and add them to the sauce to warm through, or place whole chicken breasts back in the skillet and spoon the sauce over them.
9. Serve: Garnish with chopped fresh parsley and grated Parmesan if desired. Serve over pasta or with crusty bread to soak up the flavorful sauce.

Total cooking time: About 35-40 minutes

57. Chicken Karaage (Japanese Fried Chicken)

Ingredients

For the marinade:

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon mirin (Japanese sweet rice wine)
• 2 teaspoons grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon sesame oil

For the coating:

• 1 cup potato starch (preferred) or cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

For frying:

• Vegetable oil or canola oil (enough for deep frying)

For serving:

• Lemon wedges
• Japanese mayonnaise
• Shredded cabbage
• Steamed rice

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Cut into 2-inch pieces, ensuring they’re roughly the same size for even cooking.
2. Make the marinade: In a large bowl, combine soy sauce, sake, mirin, grated ginger, minced garlic, and sesame oil. Mix well.
3. Marinate the chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 2-4 hours (overnight is even better for maximum flavor).
4. Prepare for frying: About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off. In a shallow bowl, mix the potato starch, flour, salt, and white pepper.
5. Heat the oil: In a deep, heavy-bottomed pot or wok, heat oil to 325°F (165°C). Use enough oil so chicken pieces can float freely (about 2-3 inches deep).
6. First fry: Working in batches to avoid overcrowding, take chicken pieces from the marinade (allowing excess to drip off) and dredge thoroughly in the starch mixture. Shake off excess coating and carefully lower into the hot oil. Fry for about 90 seconds, until the coating is set but not yet golden. Remove and place on a wire rack set over a baking sheet.
7. Rest the chicken: Allow the partially fried chicken to rest for 3-5 minutes. This rest period allows the juices to redistribute and results in a juicier final product.
8. Second fry: Increase the oil temperature to 350°F (175°C). Return the chicken pieces to the hot oil in batches and fry until deeply golden brown and crispy, about 2-3 minutes. The internal temperature should reach 165°F (74°C).
9. Drain: Transfer the cooked chicken to a paper towel-lined plate or fresh wire rack to drain excess oil.
10. Serve: Arrange the chicken karaage on a serving plate with shredded cabbage and lemon wedges. Serve immediately with Japanese mayonnaise for dipping and steamed rice on the side.

Total time: About 1 hour (plus marinating time)

Notes:

• For extra flavor, you can add a pinch of MSG or dashi powder to the marinade
• Double-frying is traditional and creates the characteristic crispy exterior while keeping the inside juicy
• Potato starch creates a crispier coating than cornstarch, but either will work

58. Chicken Satay with Peanut Sauce

Ingredients

For the chicken satay:

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 20-25 bamboo skewers

For the marinade:

• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon lemongrass, finely minced (or 1 teaspoon lemongrass paste)
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground white pepper

For the peanut sauce:

• 1 cup unsalted roasted peanuts, chopped (or 3/4 cup natural peanut butter)
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 teaspoon cayenne pepper (adjust to taste)

For garnish:

• 1/4 cup chopped roasted peanuts
• 2 tablespoons chopped fresh cilantro
• Lime wedges
• Cucumber slices
• Red onion, thinly sliced

Instructions

Prepare the Chicken Satay:

1. Soak skewers: Place bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
2. Prepare chicken: Cut chicken into thin strips, about 1-inch wide and 3-4 inches long.
3. Make marinade: In a large bowl, combine all marinade ingredients and whisk until well blended.
4. Marinate chicken: Add chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably 6-8 hours for maximum flavor.
5. Thread chicken: Remove chicken from marinade and thread onto soaked skewers, weaving the strip in an “S” pattern. Place prepared skewers on a baking sheet.

Make the Peanut Sauce:

1. Prepare base: In a medium saucepan over medium heat, add 2 tablespoons of oil from the top of the coconut milk can. Add the red curry paste and stir for 1-2 minutes until fragrant.
2. Add liquids: Pour in the remaining coconut milk and bring to a gentle simmer.
3. Add peanuts/peanut butter: Stir in the chopped peanuts or peanut butter, brown sugar, soy sauce, fish sauce, lime juice, garlic, and ginger.
4. Simmer sauce: Reduce heat to low and simmer for 10-15 minutes, stirring occasionally until the sauce thickens. If using whole peanuts, you may want to blend some or all of the sauce for a smoother consistency.
5. Season: Add cayenne pepper and adjust other seasonings to taste. If sauce becomes too thick, thin with a little water.

Grill the Chicken:

1. Preheat grill: Heat a grill or grill pan to medium-high heat.
2. Oil grates: Lightly oil the grill grates to prevent sticking.
3. Grill chicken: Place skewers on the grill and cook for about 3-4 minutes per side until chicken is fully cooked (internal temperature of 165°F) and has nice grill marks.

Serve:

1. Arrange satay: Place grilled chicken skewers on a serving platter.
2. Garnish: Sprinkle with chopped peanuts and cilantro.
3. Serve: Accompany with peanut sauce in a small bowl for dipping, along with lime wedges, cucumber slices, and red onion.

Total time: About 45 minutes (plus marinating time)

Notes:

• For an authentic touch, you can add a pinch of ground galangal to the marinade
• The peanut sauce can be made ahead and refrigerated for up to 5 days
• Chicken satay pairs well with coconut rice or roti bread

59. Chicken Cacciatore

Ingredients

For the chicken:

• 3 lbs chicken pieces (thighs and drumsticks recommended, bone-in and skin-on)
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour for dredging
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the sauce:

• 1 large onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white button)
• 1/2 cup dry white wine (or chicken broth)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 2 bay leaves
• 1/4 cup fresh basil leaves, torn or chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup kalamata olives, pitted (optional)
• 2 tablespoons capers, drained (optional)

For serving:

• Cooked pasta, polenta, or crusty bread
• Grated Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Prepare the chicken: Pat chicken pieces dry with paper towels. Season generously with salt and pepper on all sides. Place flour in a shallow dish and dredge chicken pieces, shaking off excess.
2. Brown the chicken: In a large, deep skillet or Dutch oven, heat olive oil and butter over medium-high heat. Working in batches to avoid overcrowding, add chicken pieces skin-side down and cook until golden brown, about 5-6 minutes per side. Transfer browned chicken to a plate and set aside.
3. Make the sauce base: In the same pan with the remaining oil and drippings, add the diced onion and cook for 3-4 minutes until softened. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
4. Add mushrooms: Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
5. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 2 minutes.
6. Build the sauce: Add the crushed tomatoes, chicken broth, tomato paste, oregano, thyme, rosemary, red pepper flakes (if using), and bay leaves. Stir to combine and bring to a simmer.
7. Return chicken to the pan: Nestle the browned chicken pieces into the sauce, skin-side up. Cover and simmer on low heat for about 35-40 minutes, until the chicken is cooked through and tender (internal temperature of 165°F).
8. Finish the dish: Remove the bay leaves. If using olives and capers, add them to the sauce during the last 10 minutes of cooking. Stir in the fresh basil and parsley.
9. Adjust seasoning: Taste the sauce and adjust with salt and pepper as needed.
10. Serve: Transfer the chicken cacciatore to a serving platter or individual plates over pasta, polenta, or with crusty bread on the side. Spoon plenty of sauce over the chicken and sprinkle with chopped parsley and grated Parmesan cheese if desired.

Total cooking time: About 1 hour and 15 minutes

Note: For a richer flavor, this dish can be made a day ahead and reheated before serving, as the flavors deepen overnight.

60. Chicken Dhansak (Parsi-Indian Lentil Curry)

Chicken Dhansak is a rich, flavorful Parsi dish that combines tender chicken with lentils, vegetables, and aromatic spices. Traditionally, it blends Persian and Indian influences, creating a dish that is both hearty and comforting. It is often served with caramelized brown rice and kachumber salad.

Ingredients

For the Lentil Base:

• ½ cup toor dal (pigeon peas)
• ¼ cup masoor dal (red lentils)
• ¼ cup chana dal (split chickpeas)
• 4 cups water
• ½ teaspoon turmeric powder
• 1 teaspoon salt

For the Chicken Curry:

• 1½ pounds (700g) boneless, skinless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium tomato, finely chopped
• 1 small eggplant, diced (optional, adds depth)
• ½ cup pumpkin or butternut squash, diced
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon cinnamon powder
• 1 tablespoon tamarind paste (or 1 teaspoon lemon juice as a substitute)
• ½ teaspoon salt (adjust to taste)
• 2 cups water or chicken broth

For Garnish:

• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
• 1 tablespoon ghee (for extra richness, optional)

Instructions

Step 1: Cook the Lentils

1. Rinse all the lentils thoroughly in water until the water runs clear.
2. In a pressure cooker or large pot, add the lentils, 4 cups water, turmeric, and salt.
3. Cook until soft:
   • Pressure Cooker: 3–4 whistles on medium heat.
   • Stovetop: Simmer for 30–40 minutes until soft and mushy.
4. Mash or blend the lentils into a smooth consistency and set aside.

Step 2: Prepare the Chicken Curry

1. Heat oil or ghee in a large pot over medium heat.
2. Add cumin and mustard seeds and let them splutter.
3. Add onions and sauté until golden brown (8–10 minutes).
4. Stir in garlic and ginger; cook for 1 minute until fragrant.
5. Add tomatoes, eggplant, and pumpkin and cook until soft (5–7 minutes).
6. Stir in turmeric, coriander, cumin, garam masala, chili powder, and cinnamon.
7. Add the chicken pieces, coat well with the spices, and cook for 5 minutes until lightly browned.
8. Pour in 2 cups water or broth and let simmer for 15–20 minutes until the chicken is tender.

Step 3: Combine & Simmer

1. Stir the mashed lentils into the chicken curry.
2. Add tamarind paste and mix well.
3. Simmer for another 10 minutes, stirring occasionally, until thick and well blended.

Step 4: Finish & Serve

1. Stir in kasuri methi (fenugreek leaves) for extra flavor.
2. Add a final drizzle of ghee for richness.
3. Garnish with fresh cilantro and serve hot with brown rice or naan.

Tips for the Best Chicken Dhansak

✔ Use a mix of lentils for a deeper, more complex flavor.
✔ Add vegetables like eggplant and pumpkin for an authentic touch.
✔ Adjust spice levels to your preference—dhansak is flavorful but not overly spicy.
✔ Make it vegetarian by replacing chicken with paneer or tofu.

61. Chicken Rendang (Indonesian Coconut Curry)

Chicken Rendang is a rich, slow-cooked Indonesian dish featuring tender chicken braised in coconut milk and an aromatic blend of spices. This dry-style curry is deeply flavorful, with a thick, caramelized sauce that clings to the chicken. Traditionally, rendang is slow-cooked until the sauce is deeply reduced, intensifying the flavors.

Ingredients

For the Spice Paste (Bumbu Rendang):

• 6 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 1-inch piece of fresh ginger, peeled and chopped
• 1-inch piece of fresh galangal (or extra ginger if unavailable)
• 3 dried red chilies (soaked in warm water, seeds removed for less heat)
• 2 fresh red chilies (adjust based on spice preference)
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the Chicken & Sauce:

• 2 tablespoons oil (coconut or vegetable oil)
• 2 pounds (900g) bone-in, skinless chicken thighs (or drumsticks)
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 3 kaffir lime leaves (or bay leaves as a substitute)
• 2 Indonesian salam leaves (optional, substitute with extra bay leaves)
• 1 cinnamon stick
• 1 can (14 oz) full-fat coconut milk
• 1 cup water or chicken broth
• 1 teaspoon tamarind paste (or 1 tablespoon lime juice)
• 1 tablespoon palm sugar (or brown sugar)
• ½ teaspoon salt (adjust to taste)

For Garnish (Optional):

• ¼ cup toasted coconut flakes (kerisik)
• Fresh cilantro or Thai basil leaves
• Sliced red chilies

Instructions

Step 1: Make the Spice Paste (Bumbu)

1. In a food processor or blender, combine shallots, garlic, ginger, galangal, dried chilies, fresh chilies, turmeric, coriander, cumin, nutmeg, and salt.
2. Blend into a smooth paste, adding a little water if needed to help blend.

Step 2: Sear the Chicken

1. Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat.
2. Add the chicken pieces and sear for 3–4 minutes per side until golden brown. Remove and set aside.

Step 3: Cook the Spice Paste

1. In the same pot, add the blended spice paste and sauté for 5–7 minutes, stirring frequently, until fragrant and the oil starts to separate.
2. Add lemongrass, kaffir lime leaves, salam leaves (if using), and cinnamon stick. Stir well.

Step 4: Simmer the Chicken

1. Return the chicken to the pot, coating it in the spice paste.
2. Pour in coconut milk and water/broth. Stir to combine.
3. Add tamarind paste, palm sugar, and salt.
4. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 60–90 minutes, stirring occasionally.

Step 5: Reduce & Caramelize

1. Uncover the pot and increase the heat slightly. Let the sauce reduce slowly, stirring frequently to prevent burning.
2. As the liquid evaporates, the sauce will thicken and darken, coating the chicken in a rich, caramelized layer. This takes another 30 minutes.
3. Stir in toasted coconut flakes (kerisik) for extra depth and nutty flavor.

Step 6: Serve & Enjoy

• Remove the cinnamon stick and lemongrass pieces before serving.
• Garnish with fresh cilantro, Thai basil, or sliced red chilies.
• Serve with steamed jasmine rice, coconut rice, or roti.

Tips for the Best Chicken Rendang

✔ Use bone-in chicken for maximum flavor and tenderness.
✔ Toast coconut flakes (kerisik) for a deeper, more authentic flavor.
✔ Simmer slowly for richer flavors—rendang should be thick and almost dry.
✔ For extra depth, let it rest overnight—rendang tastes even better the next day!

62. Chicken Normandy (Poulet Vallée d’Auge)

Chicken Normandy, or Poulet Vallée d’Auge, is a classic French dish from the Normandy region, known for its apples, cider, Calvados (apple brandy), and cream. This rich and comforting dish features tender chicken braised in a luscious apple-infused sauce, making it perfect for a cozy, elegant meal.

Ingredients

For the Chicken:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for color)

For the Sauce:

• 2 shallots, finely chopped (or ½ small onion)
• 2 cloves garlic, minced
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• ½ cup Calvados (or apple brandy; can substitute with apple cider)
• 1 cup dry apple cider (French-style is best)
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 bay leaf

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Extra apple slices, lightly sautéed in butter (optional)

Instructions

Step 1: Sear the Chicken

1. Pat dry the chicken and season with salt, black pepper, and paprika.
2. Heat butter and olive oil in a large Dutch oven or heavy skillet over medium-high heat.
3. Add the chicken, skin-side down, and sear for 4–5 minutes per side until golden brown. Remove and set aside.

Step 2: Sauté the Aromatics & Apples

1. In the same pan, reduce heat to medium and add shallots. Sauté for 2 minutes until softened.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in apple slices and cook for 3–4 minutes until lightly caramelized.

Step 3: Deglaze with Calvados

1. Pour in Calvados (stand back as it may flame briefly).
2. Stir well, scraping up any browned bits from the bottom. Let it reduce for 2 minutes.

Step 4: Braise the Chicken

1. Add dry apple cider, chicken broth, Dijon mustard, thyme, and bay leaf. Stir to combine.
2. Return the chicken to the pot, skin-side up.
3. Bring to a gentle simmer, then cover and cook on low heat for 25–30 minutes, until the chicken is tender.

Step 5: Finish with Cream

1. Remove the bay leaf.
2. Stir in heavy cream and simmer uncovered for 5 minutes to thicken the sauce slightly.

Step 6: Serve & Enjoy

• Garnish with fresh parsley.
• Serve with buttered potatoes, rice, or crusty French bread.

Tips for the Best Chicken Normandy

✔ Use Calvados for authenticity—it adds depth and a subtle sweetness.
✔ Sear the chicken well for deeper flavor.
✔ Let the sauce reduce slowly for a richer consistency.
✔ Pair with a crisp apple cider or a dry white wine for the perfect meal.

63. Chicken Tagine with Preserved Lemons and Olives

This Moroccan Chicken Tagine is a fragrant, slow-cooked dish featuring tender chicken, preserved lemons, briny olives, and warm spices. Traditionally made in a tagine (earthenware pot), it can also be cooked in a Dutch oven or heavy-bottomed pot. The slow braising process allows the flavors to meld beautifully, creating a deeply aromatic and comforting dish.

Ingredients

For the Marinade (Chermoula):

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon black pepper
• ½ teaspoon salt
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil

For the Tagine:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1½ pounds (700g) bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 2 preserved lemons, cut into quarters (rinsed to remove excess salt)
• ½ cup green or purple olives (Kalamata or Castelvetrano work well)
• ½ cup chicken broth or water
• 1 teaspoon honey (optional, for balance)
• 1 cinnamon stick
• 1 bay leaf
• ½ teaspoon saffron threads (soaked in 2 tablespoons warm water)

For Garnish:

• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix all the marinade ingredients into a paste.
2. Coat the chicken pieces well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Sear the Chicken

1. Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium heat.
2. Add the chicken (skin-side down) and sear for 4–5 minutes per side until golden brown. Remove and set aside.

Step 3: Sauté the Aromatics

1. In the same pot, add onions and sauté for 5 minutes until soft and translucent.
2. Stir in garlic and saffron water; cook for 1 minute.

Step 4: Braise the Chicken

1. Return the chicken to the pot, nestling it into the onions.
2. Add preserved lemons, olives, bay leaf, cinnamon stick, honey, and chicken broth. Stir gently.
3. Cover with a lid, reduce heat to low, and simmer for 45–50 minutes, stirring occasionally.

Step 5: Finish & Serve

1. Once the chicken is tender and the sauce has thickened, remove from heat.
2. Sprinkle with fresh cilantro and parsley.
3. Serve hot with couscous, crusty bread, or rice.

Tips for the Best Chicken Tagine

✔ Marinate overnight for deeper flavor.
✔ Use bone-in chicken for more richness.
✔ Preserved lemons add a unique tang—don’t substitute with fresh lemons!
✔ Serve with fluffy couscous to soak up the delicious sauce.

64. Nashville Hot Chicken

Nashville Hot Chicken is crispy, spicy, and packed with flavor, featuring fried chicken brushed with a fiery cayenne-infused oil. Traditionally served with white bread and pickles, this Tennessee specialty delivers bold heat balanced by a crispy, golden-brown crust.

Ingredients

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Tabasco or Frank’s Red Hot)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

For the Coating:

• 1 ½ cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder

For Frying:

• 2 cups vegetable oil (or enough to submerge chicken halfway)

For the Spicy Nashville Hot Sauce:

• ½ cup of the frying oil (scooped from the pan)
• 2 tablespoons cayenne pepper (adjust based on spice preference)
• 1 tablespoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt

For Serving:

• Slices of white bread
• Dill pickles

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, paprika, and garlic powder.
2. Add the chicken and submerge completely. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prep the Coating

1. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, smoked paprika, cayenne, and garlic powder.

Step 3: Dredge the Chicken

1. Remove the chicken from the buttermilk marinade, letting excess drip off.
2. Dredge in the flour mixture, pressing firmly to coat each piece evenly.
3. Place on a wire rack and let rest for 10–15 minutes to help the coating adhere.

Step 4: Fry the Chicken

1. Heat vegetable oil in a heavy-bottomed skillet or Dutch oven over 350°F (175°C).
2. Fry chicken in batches, skin-side down first, for 5–7 minutes per side, until golden brown and crispy.
3. Internal temperature should reach 165°F (75°C).
4. Remove and drain on a wire rack (not paper towels to keep crispy).

Step 5: Make the Spicy Oil

1. In a small bowl, mix cayenne pepper, brown sugar, paprika, garlic powder, onion powder, and salt.
2. Carefully ladle ½ cup of the hot frying oil into the spice mix. Stir well.

Step 6: Brush & Serve

1. Brush or drizzle the spicy oil over the fried chicken.
2. Serve on slices of white bread, topped with dill pickles.

Tips for the Best Nashville Hot Chicken

✔ Marinate overnight for the juiciest, most flavorful chicken.
✔ Use cornstarch in the dredge for extra crispiness.
✔ Let the chicken rest after dredging so the coating sticks better.
✔ Adjust cayenne to taste—Nashville Hot Chicken should be spicy, but make it work for you!

65. Chicken Biryani (Authentic Hyderabadi Style)

Chicken Biryani is a fragrant, one-pot dish from India, featuring spiced chicken, basmati rice, caramelized onions, and aromatic herbs. This recipe follows the dum (slow-cooked) method, allowing the flavors to meld beautifully.

Ingredients

For the Chicken Marinade:

• 1 ½ lbs (700g) bone-in chicken (thighs and drumsticks work best)
• ½ cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt
• 1 teaspoon red chili powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro
• ¼ cup chopped mint

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 6 cups water
• 1 bay leaf
• 3 green cardamom pods
• 3 cloves
• 1 small cinnamon stick
• 1 teaspoon salt

For the Biryani Layers:

• 2 large onions, thinly sliced
• ¼ cup ghee or oil
• ½ cup warm milk
• ¼ teaspoon saffron threads (soaked in warm milk)
• 1 tablespoon rose water (optional)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix all marinade ingredients until smooth.
2. Add chicken and coat well. Cover and marinate for at least 2 hours (preferably overnight).

Step 2: Cook the Rice

1. Bring 6 cups of water to a boil with salt, bay leaf, cardamom, cloves, and cinnamon.
2. Add soaked basmati rice and cook until 70% done (grains should still be firm). Drain and set aside.

Step 3: Fry the Onions

1. Heat ghee or oil in a pan and fry sliced onions until golden brown. Remove and drain on paper towels.

Step 4: Cook the Chicken

1. In a heavy-bottomed pot, heat 2 tablespoons ghee.
2. Add marinated chicken and cook for 5–7 minutes, stirring occasionally.
3. Remove from heat; do not fully cook—the chicken will finish cooking during dum.

Step 5: Layer the Biryani

1. In the same pot with chicken, spread a layer of cooked rice.
2. Add fried onions, saffron milk, rose water, and fresh herbs.
3. Repeat until all rice and chicken are layered.

Step 6: Dum Cooking (Steaming)

1. Cover with a tight-fitting lid (or seal with dough for an authentic dum effect).
2. Cook on low heat for 25–30 minutes.
3. Remove from heat and let rest for 10 minutes before opening.

Step 7: Serve & Enjoy

• Gently fluff the biryani with a fork.
• Serve with raita (yogurt sauce), sliced cucumbers, and lemon wedges.

Tips for Perfect Biryani

✔ Use aged basmati rice for the best texture.
✔ Cook rice only 70% before layering—it will finish steaming.
✔ Marinate the chicken overnight for deeper flavor.
✔ Seal the pot well during dum cooking to trap the aroma.

66. Poulet au Vin Blanc (Chicken in White Wine Sauce)

Poulet au Vin Blanc is a French country-style dish featuring tender chicken simmered in a creamy white wine sauce infused with herbs, garlic, and mushrooms. This dish is elegant yet comforting, perfect for a cozy dinner with crusty bread or buttered noodles.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for color)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For the Sauce:

• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (cremini or button)
• ¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 bay leaf

For Garnish & Serving:

• 2 tablespoons fresh parsley, chopped
• Crusty French bread, rice, or buttered noodles

Instructions

Step 1: Sear the Chicken

1. Pat dry the chicken and season with salt, black pepper, and paprika.
2. Heat butter and olive oil in a large skillet or Dutch oven over medium-high heat.
3. Sear the chicken, skin-side down, for 5–6 minutes per side, until golden brown. Remove and set aside.

Step 2: Sauté the Aromatics & Mushrooms

1. In the same pan, reduce heat to medium and add onions (or shallots). Sauté for 2–3 minutes until softened.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Add mushrooms and cook for 5 minutes, stirring occasionally, until golden.

Step 3: Deglaze with White Wine

1. Pour in the white wine, scraping up any browned bits from the pan.
2. Simmer for 2–3 minutes, allowing the alcohol to cook off slightly.

Step 4: Braise the Chicken

1. Add chicken broth, Dijon mustard, thyme, and bay leaf. Stir to combine.
2. Return the chicken to the pan, skin-side up.
3. Reduce heat to low, cover, and simmer for 25–30 minutes, until the chicken is tender.

Step 5: Finish with Cream

1. Remove the bay leaf.
2. Stir in heavy cream and simmer for 5 minutes to thicken the sauce.

Step 6: Serve & Enjoy

• Garnish with fresh parsley.
• Serve with crusty bread, rice, or buttered noodles.

Tips for the Best Poulet au Vin Blanc

✔ Use bone-in chicken for more flavor.
✔ Choose a good-quality dry white wine—it makes a difference.
✔ Sear the chicken well for a richer sauce.
✔ Pair with a glass of the same white wine used in cooking for a perfect meal.

67. Chicken Parmesan Meatballs

These Chicken Parmesan Meatballs are tender, juicy, and packed with Italian flavors, featuring ground chicken, Parmesan cheese, garlic, and herbs, all simmered in a rich marinara sauce and topped with gooey melted mozzarella. Perfect for serving over spaghetti, on a sub roll, or as an appetizer.

Ingredients

For the Meatballs:

• 1 lb (450g) ground chicken
• ½ cup breadcrumbs (Italian-style preferred)
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon olive oil (for pan-frying)

For the Marinara Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (14-oz) can crushed tomatoes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)

For Topping:

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions

Step 1: Make the Meatballs

1. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, garlic powder, onion powder, salt, pepper, oregano, basil, and red pepper flakes.
2. Add egg and milk, then mix until just combined—don’t overmix, or the meatballs will be dense.
3. Roll into 1 ½-inch meatballs (about 12–15 meatballs).

Step 2: Cook the Meatballs

1. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
2. Sear meatballs for 2–3 minutes per side, until golden brown (they don’t need to be fully cooked).
3. Transfer to a plate and set aside.

Step 3: Make the Marinara Sauce

1. In the same skillet, add 1 tablespoon olive oil and sauté garlic for 30 seconds until fragrant.
2. Pour in crushed tomatoes, salt, pepper, basil, oregano, and sugar.
3. Simmer for 5 minutes, stirring occasionally.

Step 4: Simmer the Meatballs

1. Return the meatballs to the skillet, nestling them into the sauce.
2. Cover and simmer on low heat for 10–12 minutes, until the meatballs are fully cooked (internal temp: 165°F / 75°C).

Step 5: Add Cheese & Bake

1. Sprinkle mozzarella and Parmesan over the meatballs.
2. Place under the broiler for 2–3 minutes, until the cheese is bubbly and golden.

Step 6: Serve & Enjoy

• Garnish with fresh basil.
• Serve over spaghetti, inside a toasted hoagie roll, or as an appetizer with garlic bread.

Tips for the Best Chicken Parmesan Meatballs

✔ Use ground chicken with some fat (not extra-lean) for juicier meatballs.
✔ Don’t overmix—just until the ingredients come together.
✔ Searing adds flavor before simmering in sauce.
✔ Broil at the end for a golden, cheesy crust.

68. Chicken Katsu Curry

Chicken Katsu Curry is a Japanese comfort dish featuring crispy, golden breaded chicken served with a rich, mildly spiced curry sauce over steamed rice. This dish blends Japanese and Western flavors, making it a favorite in Japanese cuisine.

Ingredients

For the Chicken Katsu:

• 2 boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• ½ cup vegetable oil (for frying)

For the Japanese Curry Sauce:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 small carrot, finely diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon curry powder (Japanese-style, such as S&B)
• 1 tablespoon garam masala
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon honey (or sugar)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For Serving:

• Steamed white rice (Japanese short-grain preferred)
• Sliced green onions (optional)
• Pickled ginger (optional)

Instructions

Step 1: Prepare the Chicken Katsu

1. Pound the chicken breasts to an even ½-inch thickness for even cooking.
2. Season both sides with salt and black pepper.
3. Prepare three bowls:
   • Flour in the first bowl.
   • Beaten egg in the second.
   • Panko breadcrumbs in the third.
4. Dredge each chicken breast in flour, then egg, and finally coat in panko breadcrumbs, pressing firmly to adhere.

Step 2: Fry the Chicken Katsu

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Fry chicken for 3–4 minutes per side until golden brown and crispy.
3. Transfer to a paper towel-lined plate and let rest for 5 minutes before slicing.

Step 3: Make the Curry Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add onions and carrots, cooking for 5 minutes until softened.
3. Stir in garlic and ginger and cook for 30 seconds until fragrant.
4. Add curry powder, garam masala, and tomato paste, stirring well.
5. Pour in chicken broth, soy sauce, Worcestershire sauce, and honey. Simmer for 10 minutes.
6. Stir in the cornstarch slurry to thicken the sauce.

Step 4: Assemble & Serve

1. Slice the crispy chicken katsu into strips.
2. Serve over steamed rice and ladle the curry sauce on the side.
3. Garnish with green onions or pickled ginger.

Tips for the Best Chicken Katsu Curry

✔ Use panko breadcrumbs for extra crunch.
✔ Double-fry for even crispier katsu (optional).
✔ Japanese curry powder gives the most authentic flavor.
✔ Let the chicken rest before slicing to keep it juicy.

69. Chicken Mole Poblano

Mole Poblano is a rich, deeply flavorful Mexican dish made with chocolate, dried chilies, nuts, and spices. The sauce is complex and velvety, coating tender braised chicken. This traditional dish from Puebla, Mexico, is often served on special occasions with warm tortillas and Mexican rice.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs and/or drumsticks
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 4 cups chicken broth

For the Mole Sauce:

• 2 dried ancho chilies (stems and seeds removed)
• 2 dried pasilla chilies (stems and seeds removed)
• 2 dried guajillo chilies (stems and seeds removed)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 small corn tortilla (torn into pieces) or 3 tablespoons crushed tortilla chips
• ¼ cup almonds (or peanuts)
• 2 tablespoons sesame seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 tablespoons raisins
• 1 small tomato, chopped
• 2 tablespoons peanut butter
• 2 ounces dark chocolate (or Mexican chocolate)
• 2 cups chicken broth (from cooking the chicken)
• 1 teaspoon salt
• 1 tablespoon sugar (optional, to balance flavors)

For Serving:

• Warm corn tortillas or Mexican rice
• Toasted sesame seeds for garnish
• Chopped fresh cilantro (optional)

Instructions

Step 1: Cook the Chicken

1. Season the chicken with salt, black pepper, cumin, and oregano.
2. Heat 1 tablespoon vegetable oil in a large pot over medium heat.
3. Brown the chicken on all sides for 5–6 minutes total.
4. Add 4 cups chicken broth, bring to a boil, then reduce heat and simmer for 25–30 minutes, until the chicken is tender.
5. Remove chicken and set aside. Reserve the broth for the mole sauce.

Step 2: Toast and Rehydrate the Chilies

1. Heat a dry skillet over medium heat.
2. Toast the ancho, pasilla, and guajillo chilies for 30 seconds per side, until fragrant.
3. Transfer to a bowl, cover with hot water, and soak for 15 minutes.

Step 3: Prepare the Mole Base

1. In the same skillet, heat 2 tablespoons vegetable oil.
2. Sauté onion and garlic until soft, about 3 minutes.
3. Add torn tortilla pieces, almonds, sesame seeds, cinnamon, cloves, cumin, oregano, raisins, and tomato.
4. Cook for 5 minutes, stirring occasionally.
5. Drain the soaked chilies and add them to the skillet. Stir well.

Step 4: Blend the Mole Sauce

1. Transfer the chili mixture to a blender.
2. Add peanut butter, chocolate, and 2 cups of the reserved chicken broth.
3. Blend until completely smooth (you may need to do this in batches).
4. If the sauce is too thick, add more broth to reach a smooth consistency.

Step 5: Simmer the Mole Sauce

1. Pour the blended mole sauce back into the pot.
2. Add salt and sugar to taste. Simmer for 20 minutes, stirring occasionally.

Step 6: Add the Chicken & Serve

1. Add the cooked chicken back into the mole sauce.
2. Simmer for 10 more minutes, letting the flavors meld.
3. Garnish with toasted sesame seeds and fresh cilantro.

Serving Suggestions

• Serve over warm rice or with corn tortillas.
• Pair with refried beans or a light salad.

Tips for the Best Mole Poblano

✔ Use a mix of dried chilies for depth of flavor.
✔ Toasting the chilies is essential for developing richness.
✔ Balance the chocolate, sweetness, and spice for a well-rounded sauce.
✔ Make it ahead of time—mole tastes even better the next day!

70. Szechuan Spicy Chicken (La Zi Ji)

La Zi Ji, or Szechuan Spicy Chicken, is a fiery and flavorful Chongqing-style dish that features crispy, bite-sized chicken pieces stir-fried with an abundance of dried chilies, numbing Szechuan peppercorns, and aromatic spices. The key to this dish is the bold heat balanced with savory and umami flavors.

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs, cut into ¾-inch pieces
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil

For Frying the Chicken:

• ½ cup cornstarch (for coating)
• 1½ cups vegetable oil (for deep-frying)

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, thinly sliced
• 10-15 dried Chinese red chilies (adjust for spice preference)
• 1 tablespoon Szechuan peppercorns (whole)
• 2 stalks scallions, chopped
• 1 teaspoon light soy sauce
• ½ teaspoon dark soy sauce (for color)
• ½ teaspoon sugar
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with salt, white pepper, Shaoxing wine, light soy sauce, cornstarch, and vegetable oil.
2. Mix well and let marinate for 15–30 minutes.

Step 2: Fry the Chicken

1. Heat 1½ cups vegetable oil in a wok or deep skillet over medium-high heat to 350°F (175°C).
2. Lightly coat the marinated chicken pieces with cornstarch, shaking off excess.
3. Fry in batches for 3–4 minutes, stirring occasionally, until golden brown and crispy.
4. Transfer to a wire rack or paper towels to drain excess oil.

Step 3: Stir-Fry with Spices

1. In a clean wok, heat 2 tablespoons oil over medium heat.
2. Add garlic, ginger, Szechuan peppercorns, and dried chilies.
3. Stir-fry for 30 seconds–1 minute until aromatic (don’t burn the chilies).
4. Add the fried chicken and toss quickly to coat in the flavors.
5. Stir in light soy sauce, dark soy sauce, and sugar.
6. Add scallions and stir-fry for another 30 seconds.

Step 4: Serve

1. Transfer to a serving plate.
2. Garnish with toasted sesame seeds.
3. Serve immediately with steamed white rice or Szechuan-style noodles.

Tips for the Best La Zi Ji

✔ Use chicken thighs for juicier texture.
✔ Fry at high heat for crispy chicken.
✔ Adjust spice levels by using fewer or milder dried chilies.
✔ Don’t eat the dried chilies—they add flavor but aren’t meant to be consumed.
✔ Use fresh Szechuan peppercorns for the signature numbing effect.

71. Chicken Florentine

Chicken Florentine is a classic Italian-inspired dish featuring pan-seared chicken in a rich, creamy spinach sauce with garlic, white wine, and Parmesan cheese. The term “Florentine” refers to the French-Italian tradition of preparing dishes with spinach (named after Florence, Italy). This dish is elegant yet easy to make, perfect for a weeknight dinner or a special occasion.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Florentine Sauce:

• 2 cloves garlic, minced
• ½ cup dry white wine (such as Sauvignon Blanc) or chicken broth
• ¾ cup heavy cream (or half-and-half for a lighter version)
• ½ cup chicken broth
• ½ teaspoon dried Italian seasoning (or a mix of oregano and thyme)
• ¼ teaspoon red pepper flakes (optional, for a slight kick)
• ½ cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter (for finishing)

For Serving:

• Cooked pasta, mashed potatoes, or rice
• Freshly chopped parsley for garnish

Instructions

Step 1: Prepare and Cook the Chicken

1. Season the chicken cutlets with salt, pepper, garlic powder, and paprika on both sides.
2. Lightly dredge the chicken in flour, shaking off excess.
3. Heat olive oil and butter in a large skillet over medium-high heat.
4. Sear the chicken for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C).
5. Transfer to a plate and set aside.

Step 2: Make the Florentine Sauce

1. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
2. Pour in the white wine (or chicken broth), scraping up browned bits from the pan. Let it simmer for 2 minutes.
3. Add heavy cream, chicken broth, Italian seasoning, and red pepper flakes (if using).
4. Stir in the Parmesan cheese, letting it melt into the sauce.
5. Toss in the fresh spinach, stirring until wilted.
6. Add lemon juice for brightness and butter for a silky finish.

Step 3: Combine & Serve

1. Return the seared chicken to the pan, spooning sauce over the top.
2. Let everything simmer for 2 minutes to meld flavors.
3. Garnish with fresh parsley and serve over pasta, mashed potatoes, or rice.

Tips for the Best Chicken Florentine

✔ Slice chicken breasts in half for even cooking.
✔ Use fresh spinach for better flavor and texture.
✔ Don’t skip deglazing with wine or broth—it adds depth.
✔ Adjust creaminess by adding more broth or cream.

72. Honey Butter Fried Chicken

This crispy, golden fried chicken is coated in a sweet and savory honey butter glaze, creating an irresistible crunchy, sticky, and flavorful bite. Inspired by Southern and Korean-style fried chicken, this dish is perfect for comfort food lovers.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs (or use drumsticks/wings)
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional, for mild heat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

For the Coating:

• 1½ cups all-purpose flour
• ½ cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for spice)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For Frying:

• 2 cups vegetable oil (or peanut oil)

For the Honey Butter Glaze:

• 4 tablespoons unsalted butter
• ¼ cup honey
• 1 tablespoon brown sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for mild spice)

Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk together buttermilk, hot sauce, salt, pepper, paprika, and garlic powder.
2. Add the chicken pieces, ensuring they are fully coated.
3. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Step 2: Prepare the Coating

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, cayenne pepper, garlic powder, and onion powder.
2. Remove the marinated chicken and shake off excess buttermilk.
3. Dredge each piece in the flour mixture, pressing firmly to ensure a thick coating.
4. Let the coated chicken rest on a wire rack for 10–15 minutes to help the coating adhere.

Step 3: Fry the Chicken

1. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
2. Fry the chicken in batches for 6–8 minutes per side (or until golden brown and internal temp reaches 165°F/75°C).
3. Remove and drain on a wire rack or paper towels.

Step 4: Make the Honey Butter Glaze

1. In a small saucepan, melt butter over medium heat.
2. Stir in honey, brown sugar, salt, black pepper, and red pepper flakes.
3. Simmer for 1–2 minutes, stirring until smooth.

Step 5: Coat & Serve

1. Brush or toss the fried chicken in the warm honey butter glaze.
2. Garnish with extra red pepper flakes or chopped parsley (optional).
3. Serve immediately with biscuits, cornbread, or coleslaw.

Tips for the Best Honey Butter Fried Chicken

✔ Use cornstarch in the coating for extra crispiness.
✔ Let the breaded chicken rest before frying for a better crust.
✔ Double fry for ultra-crispy texture—fry once at 325°F, then again at 375°F.
✔ Serve with flaky biscuits for a Southern-style meal!

73. Chicken and Dumplings

Chicken and Dumplings is a classic comfort food featuring tender, shredded chicken in a rich, creamy broth with soft, pillowy dumplings. This hearty dish is perfect for cold days or when you need a warm, satisfying meal.

Ingredients

For the Chicken and Broth:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon paprika
• 4 cups chicken broth
• 1 cup whole milk (or heavy cream for richer broth)
• 2 tablespoons all-purpose flour (for thickening)
• 2½ cups cooked, shredded chicken (rotisserie or boiled)
• 1 bay leaf
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Dumplings:

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional, for extra flavor)
• 1 tablespoon cold unsalted butter, cut into small pieces
• ½ cup whole milk or buttermilk

Instructions

Step 1: Make the Chicken Broth

1. Heat butter and olive oil in a large Dutch oven or deep pot over medium heat.
2. Add onions, carrots, and celery, sautéing for 5 minutes until softened.
3. Stir in garlic, salt, pepper, thyme, rosemary, paprika, and red pepper flakes (if using).
4. Sprinkle in flour, stirring for 1–2 minutes to make a light roux.
5. Gradually pour in chicken broth while stirring, followed by milk.
6. Add shredded chicken and bay leaf, then reduce heat and let simmer for 15 minutes to develop flavor.

Step 2: Prepare the Dumplings

1. In a bowl, whisk together flour, baking powder, salt, and garlic powder.
2. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Pour in milk, stirring until just combined (do not overmix).

Step 3: Cook the Dumplings

1. Drop spoonfuls of the dumpling dough (about 1 tablespoon each) into the simmering broth.
2. Cover with a lid and let cook for 12–15 minutes without stirring, allowing the dumplings to steam.
3. Remove the lid and check if dumplings are puffed up and cooked through (insert a toothpick—if it comes out clean, they’re done).

Step 4: Final Touches & Serve

1. Remove the bay leaf and discard.
2. Taste and adjust seasoning if needed.
3. Garnish with fresh parsley and serve hot!

Tips for the Best Chicken and Dumplings

✔ Use a whole rotisserie chicken for easy prep.
✔ Don’t overwork the dumpling dough—keep it light and fluffy.
✔ Simmer gently to avoid breaking the dumplings.
✔ Add a splash of cream for extra richness.

74. Chicken Bulgogi

Chicken Bulgogi (Dak Bulgogi, 닭불고기) is a Korean-style grilled or pan-seared chicken marinated in a sweet, savory, and smoky sauce. It’s juicy, flavorful, and slightly caramelized, making it a perfect dish for weeknight dinners, BBQs, or rice bowls.

Ingredients

For the Chicken & Marinade:

• 1½ lbs boneless, skinless chicken thighs (or chicken breast, sliced thinly)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar (or honey)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang (Korean chili paste) (optional, for spice)
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for spice)
• 1 tablespoon mirin (optional, for extra depth of flavor)
• 2 tablespoons grated Asian pear or apple (for natural sweetness and tenderness)
• 1 tablespoon toasted sesame seeds
• 2 scallions, chopped

For Cooking & Serving:

• 1 tablespoon neutral oil (like canola or avocado oil)
• 1 teaspoon butter (optional, for extra richness)
• Steamed white rice or Korean purple rice
• Sliced cucumber or kimchi (for balance)
• Extra scallions & sesame seeds for garnish

Instructions

Step 1: Prepare the Chicken & Marinade

1. Slice the chicken thighs into bite-sized pieces or thin strips for better absorption of the marinade.
2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang (if using), ginger, garlic, black pepper, red pepper flakes, mirin, grated pear/apple, sesame seeds, and scallions.
3. Add the chicken to the marinade, ensuring every piece is well-coated.
4. Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).

Step 2: Cook the Chicken

Option 1: Stovetop Cooking (Pan-Sear Method)

1. Heat 1 tablespoon of neutral oil in a large cast-iron skillet or nonstick pan over medium-high heat.
2. Add the marinated chicken in a single layer, without overcrowding the pan.
3. Sear for 4–5 minutes per side until the chicken is golden brown and slightly caramelized.
4. Optional: Add 1 teaspoon of butter at the end for extra richness.

Option 2: Grilling Method

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the grill with oil to prevent sticking.
3. Grill the chicken for 3–4 minutes per side, flipping once, until slightly charred and cooked through.

Step 3: Serve & Garnish

1. Serve the chicken bulgogi over steamed rice or lettuce wraps.
2. Garnish with extra scallions and sesame seeds.
3. Pair with kimchi, pickled radish, or a side of cucumber salad for a fresh contrast.

Tips for the Best Chicken Bulgogi

✔ Use chicken thighs for a juicier, more flavorful result.
✔ Marinate longer (overnight) for the best flavor.
✔ Grate Asian pear or apple to naturally tenderize the meat.
✔ Use a hot pan or grill to achieve caramelization.

75. Lemon Garlic Roast Chicken

This Lemon Garlic Roast Chicken is juicy, tender, and infused with bright citrus and savory garlic flavors. Roasted to golden perfection with crispy skin, this dish is simple yet elegant—perfect for a comforting weeknight meal or a special dinner.

Ingredients

For the Chicken:

• 1 whole chicken (4–5 lbs), giblets removed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika (for color)
• 1 teaspoon dried thyme or rosemary
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, softened
• 5 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 whole lemon, quartered
• 1 small onion, quartered
• 3 sprigs fresh rosemary or thyme
• 3 cloves garlic, smashed
• ½ cup chicken broth or white wine (for basting)

For Roasting Vegetables (Optional):

• 3 carrots, peeled & cut into chunks
• 3 potatoes, cut into chunks
• 1 onion, quartered
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

Step 1: Prepare the Chicken

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels—this helps the skin crisp up.
3. Season the cavity of the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Stuff the cavity with lemon quarters, onion quarters, smashed garlic cloves, and fresh rosemary/thyme sprigs.

Step 2: Make the Garlic Lemon Butter

1. In a small bowl, mix together butter, olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, paprika, and dried thyme.
2. Loosen the chicken’s skin by carefully running your fingers under it (especially over the breasts).
3. Spread half of the butter mixture under the skin, rubbing it directly onto the meat.
4. Rub the remaining butter mixture all over the outside of the chicken.

Step 3: Tie & Roast the Chicken

1. Tie the chicken legs together with kitchen twine to help it cook evenly.
2. Place the chicken breast-side up in a roasting pan or cast-iron skillet.
3. Surround the chicken with carrots, potatoes, and onions (if using). Drizzle the vegetables with olive oil, salt, and pepper.
4. Pour ½ cup chicken broth or white wine into the bottom of the pan.

Step 4: Roast & Baste

1. Roast the chicken at 425°F for 20 minutes to get crispy skin.
2. Lower the heat to 375°F (190°C) and continue roasting for 50–60 minutes, basting every 20 minutes with pan juices.
3. If the chicken browns too quickly, tent it loosely with foil.
4. Use a meat thermometer to check the thickest part of the thigh—it should read 165°F (75°C).

Step 5: Rest & Serve

1. Remove the chicken from the oven and let it rest for 15 minutes before carving—this helps keep it juicy.
2. Garnish with fresh herbs and lemon slices.
3. Serve with the roasted vegetables and drizzle with pan juices.

Tips for the Best Roast Chicken

✔ Dry the chicken skin well before roasting for maximum crispiness.
✔ Use a meat thermometer to ensure perfectly cooked chicken.
✔ Let the chicken rest before slicing to retain juices.
✔ Roast at high heat initially, then lower the temp for even cooking.

76. Chicken Spiedini (Italian Skewers)

Chicken Spiedini is a classic Italian-American dish featuring marinated, breadcrumb-coated chicken skewers that are grilled or baked to perfection. The chicken is juicy, crispy, and packed with flavor, making it an excellent dish for weeknight meals, BBQs, or special occasions.

Ingredients

For the Chicken & Marinade:

• 1½ lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
• ¼ cup olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon white wine vinegar (or balsamic vinegar)
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon crushed fennel seeds (optional, for extra depth)

For the Breading:

• 1 cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Cooking & Serving:

• 8–10 wooden or metal skewers
• 2 tablespoons olive oil (for grilling or baking)
• Extra lemon wedges, for serving
• Extra chopped parsley, for garnish
• Marinara sauce or garlic butter (for dipping)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, whisk together olive oil, lemon juice, vinegar, minced garlic, salt, black pepper, red pepper flakes, Italian seasoning, paprika, parsley, and crushed fennel seeds.
2. Add the chicken pieces, tossing to coat evenly.
3. Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

Step 2: Prepare the Breading

1. In a shallow dish, mix together breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper.
2. Remove the marinated chicken pieces from the fridge and let them sit at room temperature for about 10 minutes.

Step 3: Skewer & Coat the Chicken

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Thread the chicken pieces onto the skewers, leaving a little space between each piece.
3. Roll each skewer in the breadcrumb mixture, pressing lightly to coat the chicken evenly.

Step 4: Cook the Spiedini

Option 1: Grilling Method (Best for Smoky Flavor)

1. Preheat the grill to medium-high heat (about 400°F / 200°C).
2. Brush the grill with olive oil to prevent sticking.
3. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temp 165°F / 75°C).

Option 2: Baking Method (Great for Indoor Cooking)

1. Preheat the oven to 400°F (200°C).
2. Place the skewers on a lined baking sheet and drizzle with olive oil.
3. Bake for 20–25 minutes, turning once halfway through.
4. For extra crispiness, broil for 2–3 minutes at the end.

Option 3: Air Fryer Method (Quick & Crispy)

1. Preheat the air fryer to 375°F (190°C).
2. Arrange the skewers in a single layer (cook in batches if needed).
3. Air fry for 10–12 minutes, flipping halfway through.

Step 5: Serve & Garnish

1. Transfer the cooked chicken spiedini to a serving platter.
2. Garnish with chopped parsley and serve with lemon wedges for extra brightness.
3. Serve with marinara sauce or garlic butter for dipping.

Serving Suggestions

With pasta: Serve over angel hair pasta with a light lemon butter sauce.
With salad: Pair with a Caprese salad or arugula salad with balsamic dressing.
With bread: Serve with warm garlic bread or focaccia.

Tips for the Best Chicken Spiedini

✔ Use chicken thighs for extra juiciness.
✔ Marinate longer (overnight) for better flavor.
✔ Grill over medium-high heat to prevent burning.
✔ Press breadcrumbs firmly onto the chicken for a crispy crust.

77. Harissa Roasted Chicken

This Harissa Roasted Chicken is bold, smoky, spicy, and deeply flavorful. The chicken is marinated in a rich North African harissa paste, along with warm spices, citrus, and garlic, then roasted until the skin is crispy and the meat is juicy. It’s perfect for an easy yet impressive weeknight dinner or special occasion.

Ingredients

For the Chicken & Marinade:

• 1 whole chicken (4–5 lbs), spatchcocked (or use 4 bone-in, skin-on chicken thighs or breasts)
• 3 tablespoons harissa paste (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for extra heat)

For Roasting:

• 1 small onion, quartered
• 1 lemon, sliced
• 3 sprigs fresh thyme or rosemary
• ½ cup chicken broth or white wine (to keep the chicken moist)

For Serving:

• Chopped fresh cilantro or parsley
• Extra harissa sauce on the side
• Roasted vegetables, couscous, or flatbread

Instructions

Step 1: Prepare the Chicken & Marinade

1. Spatchcock the chicken (cut out the backbone and flatten it) for even roasting. If using chicken pieces, pat them dry with paper towels.
2. In a bowl, whisk together harissa paste, olive oil, lemon juice, lemon zest, minced garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, and red pepper flakes.
3. Rub the harissa marinade all over the chicken, making sure to coat under the skin for maximum flavor.
4. Cover and refrigerate for at least 1 hour (or up to 12 hours for deeper flavor).

Step 2: Roast the Chicken

1. Preheat the oven to 400°F (200°C).
2. Arrange the onion quarters, lemon slices, and fresh thyme in a roasting pan.
3. Place the marinated chicken on top, skin side up.
4. Pour chicken broth or white wine into the pan to keep the meat moist.
5. Roast for 45–55 minutes (for a whole chicken) or 35–40 minutes (for thighs/breasts), until the skin is golden brown and crispy.
6. Use a meat thermometer to check for doneness—the internal temp should read 165°F (75°C) at the thickest part.

Step 3: Rest & Serve

1. Let the chicken rest for 10–15 minutes before slicing.
2. Garnish with fresh cilantro or parsley.
3. Serve with couscous, roasted vegetables, flatbread, or a fresh salad.
4. Drizzle extra harissa sauce over the top for added spice.

Tips for the Best Harissa Roasted Chicken

✔ Spatchcock the chicken for faster, more even cooking.
✔ Marinate overnight for deeper flavor.
✔ Roast at high heat (400°F) for crispy skin.
✔ Baste with pan juices halfway through roasting for extra moisture.

78. Chicken Milanese

Chicken Milanese is a classic Italian dish featuring crispy, golden-brown breaded chicken cutlets that are lightly fried and served with a fresh arugula salad or lemon wedges. This dish is simple, elegant, and packed with flavor—perfect for a weeknight meal or a special occasion.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk or water
• 1½ cups Italian-style breadcrumbs (or panko for extra crispiness)
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup olive oil (for frying, or use vegetable oil)
• 2 tablespoons unsalted butter

For Serving:

• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped
• Arugula salad with shaved Parmesan (optional)

Instructions

Step 1: Prepare the Chicken

1. Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast in half horizontally to create 4 thinner cutlets.
2. Place each cutlet between two pieces of plastic wrap or parchment paper and pound them to about ¼-inch thickness using a meat mallet or rolling pin.
3. Season both sides of the cutlets with salt, black pepper, garlic powder, and paprika.

Step 2: Set Up the Breading Station

1. In a shallow dish, add the flour.
2. In a second dish, whisk together the eggs and milk.
3. In a third dish, combine breadcrumbs, Parmesan cheese, oregano, and red pepper flakes.

Step 3: Bread the Chicken

1. Dredge each chicken cutlet in the flour, shaking off excess.
2. Dip it into the egg mixture, ensuring it’s fully coated.
3. Press it into the breadcrumb mixture, making sure the breading sticks evenly.
4. Place the breaded cutlets on a plate and let them rest for 5–10 minutes to help the coating adhere.

Step 4: Cook the Chicken

1. Heat olive oil and butter in a large skillet over medium heat.
2. Once the oil is shimmering, add the breaded chicken (cook in batches if needed).
3. Cook for 3–4 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
4. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve & Garnish

1. Arrange the Chicken Milanese on a serving platter.
2. Sprinkle with chopped parsley and serve with lemon wedges.
3. Optionally, serve with an arugula salad dressed with olive oil, lemon juice, and shaved Parmesan.

Tips for the Best Chicken Milanese

✔ Use thin chicken cutlets for quick, even cooking.
✔ Let the breaded cutlets rest before frying to prevent the coating from falling off.
✔ Fry in a mix of butter and oil for the best flavor and crispiness.
✔ Serve immediately to keep the coating crispy.

79. Garlic Butter Chicken Thighs

This Garlic Butter Chicken Thighs recipe delivers juicy, golden-crisp chicken with a rich, buttery garlic sauce. It’s quick, easy, and perfect for weeknight dinners. Serve it with mashed potatoes, rice, or roasted vegetables for a complete meal.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (adds color & flavor)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme (or Italian seasoning)
• 1 tablespoon olive oil

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional, for a little heat)
• ½ cup chicken broth (or white wine for extra depth)
• 1 tablespoon lemon juice (freshly squeezed, for brightness)
• 1 teaspoon honey (balances the flavors)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep the Chicken

1. Pat dry the chicken thighs with a paper towel to remove excess moisture. This helps the skin get crispy.
2. Season both sides with salt, black pepper, paprika, garlic powder, onion powder, and thyme.

Step 2: Sear the Chicken

1. Heat olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat.
2. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is crispy and golden brown.
3. Flip the chicken and cook for another 3–4 minutes on the other side.
4. Remove the chicken and set aside.

Step 3: Make the Garlic Butter Sauce

1. In the same pan, lower the heat to medium and add butter.
2. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
3. Pour in the chicken broth (or white wine) and scrape up any brown bits from the pan.
4. Stir in lemon juice and honey. Let simmer for 2–3 minutes.

Step 4: Finish Cooking the Chicken

1. Return the chicken thighs to the pan, skin-side up.
2. Reduce heat to low, cover, and let simmer for 10 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
3. Spoon some of the garlic butter sauce over the chicken.

Step 5: Serve & Garnish

1. Remove from heat and sprinkle with chopped fresh parsley.
2. Serve hot with extra lemon wedges.
3. Pair with mashed potatoes, rice, or roasted vegetables.

Tips for the Best Garlic Butter Chicken Thighs

✔ Pat the chicken dry before cooking for a crispier skin.
✔ Don’t move the chicken while searing to get the best golden-brown crust.
✔ Deglaze the pan with broth or wine to maximize flavor.
✔ Baste the chicken with the garlic butter sauce before serving.

80. Sticky Mango Chili Chicken

Ingredients

For the Chicken

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce

• 1 ripe mango, peeled and diced
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sriracha (adjust to your heat preference)
• 1 tablespoon tomato paste
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 2 tablespoons water (for cornstarch slurry)

For Cooking

• 3 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 tablespoon fresh ginger, minced
• 4 garlic cloves, minced
• 3-4 dried red chilies (optional for extra heat)
• 3 green onions, sliced (white and green parts separated)

For Garnish

• 1 tablespoon sesame seeds
• Fresh cilantro leaves, chopped
• Lime wedges

Instructions

1. Prepare the chicken: In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated. Set aside.
2. Make the mango puree: Place diced mango in a blender and puree until smooth. Measure out ½ cup of puree for the sauce.
3. Prepare the sauce: In a bowl, whisk together the mango puree, honey, rice vinegar, soy sauce, sriracha, tomato paste, and sesame oil. In a separate small bowl, mix 2 teaspoons cornstarch with 2 tablespoons water to make a slurry. Set both aside.
4. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches (don’t overcrowd) and cook until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate.
5. Cook the aromatics: In the same pan, add the remaining tablespoon of oil. Add the white parts of green onions, diced bell pepper, ginger, garlic, and dried chilies (if using). Stir-fry for 1-2 minutes until fragrant.
6. Combine and thicken: Pour the mango sauce mixture into the pan and bring to a simmer. Cook for 2 minutes, then stir in the cornstarch slurry. Simmer for another 1-2 minutes until the sauce thickens.
7. Finish the dish: Return the chicken to the pan and toss to coat with the sauce. Cook for another 2 minutes until everything is well combined and heated through.
8. Serve: Transfer to a serving dish and garnish with green parts of green onions, sesame seeds, and chopped cilantro. Serve with lime wedges and steamed rice or noodles.

Notes

• For a less spicy version, reduce or omit the sriracha and dried chilies.
• You can substitute chicken breast for thighs if preferred, but cooking time may be slightly shorter.
• Fresh mango can be substituted with ½ cup of good-quality mango puree or nectar.
• The dish keeps well in the refrigerator for up to 3 days.

81. Greek Lemon Chicken and Potatoes

Ingredients

For the Chicken

• 8 chicken thighs, bone-in and skin-on (about 2 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon paprika

For the Potatoes

• 2 pounds Yukon Gold potatoes, cut into 1½-inch chunks
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

For the Marinade/Sauce

• ½ cup extra virgin olive oil
• ⅓ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 6 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• ½ cup chicken broth
• 2 tablespoons fresh oregano, chopped (plus more for garnish)

For Garnish

• 1 lemon, thinly sliced
• Fresh oregano sprigs
• Crumbled feta cheese (optional)
• Kalamata olives (optional)

Instructions

1. Prep the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together salt, pepper, dried oregano, rosemary, thyme, garlic powder, and paprika. Rub this seasoning mixture all over the chicken thighs, including under the skin.
2. Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, and fresh oregano.
3. Marinate the chicken: Place the seasoned chicken thighs in the marinade, turning to coat well. Cover and refrigerate for at least 2 hours, or preferably overnight.
4. Preheat the oven: When ready to cook, preheat the oven to 400°F (200°C).
5. Prepare the potatoes: In a large roasting pan, toss the potato chunks with salt, pepper, and dried oregano.
6. Combine and arrange: Remove the chicken from the marinade, reserving the liquid. Arrange the chicken thighs on top of the potatoes, skin side up. Pour the reserved marinade over everything, then add the chicken broth to the bottom of the pan.
7. Add lemon slices: Tuck lemon slices between the chicken pieces and around the potatoes.
8. Roast: Place the roasting pan in the preheated oven and bake for 45-50 minutes, basting the chicken and potatoes with the pan juices halfway through. The chicken is done when the skin is crispy and golden, and the internal temperature reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.
9. Broil (optional): For extra crispy skin, broil on high for 2-3 minutes at the end of cooking time, watching carefully to prevent burning.
10. Rest: Let the dish rest for 5-10 minutes before serving.
11. Serve: Transfer to a serving platter, sprinkle with additional fresh oregano, and garnish with feta cheese and olives if desired.

Notes

• For extra flavor, you can add a splash of white wine to the pan before roasting.
• If you prefer chicken breasts, reduce the cooking time to avoid drying them out.
• You can substitute red or fingerling potatoes for Yukon Gold.
• Make it a complete meal by tossing in some cherry tomatoes, red onion chunks, or bell pepper pieces during the last 20 minutes of cooking.
• The leftover pan juices make an excellent sauce – spoon them over the chicken and potatoes when serving.

82. Chicken Tinga

Ingredients

For the Chicken

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 medium white onion, halved
• 3 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon salt
• 4 cups chicken broth or water

For the Tinga Sauce

• 2 tablespoons olive oil
• 1 large white onion, thinly sliced
• 4 garlic cloves, minced
• 3-4 chipotles in adobo sauce (adjust to taste for spice level)
• 2 tablespoons adobo sauce from the can
• 1½ pounds ripe tomatoes (about 4 medium), chopped or 1 (28 oz) can fire-roasted tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (optional, to balance acidity)

For Serving

• Warm corn tortillas
• Diced avocado
• Crumbled queso fresco or cotija cheese
• Fresh cilantro, chopped
• Lime wedges
• Mexican crema or sour cream
• Sliced radishes

Instructions

1. Cook the chicken: In a large pot, place the chicken breasts, halved onion, smashed garlic cloves, bay leaves, oregano, and salt. Pour in the chicken broth or water, making sure the chicken is fully submerged. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for about 20-25 minutes until the chicken is fully cooked and tender.
2. Shred the chicken: Remove the chicken from the cooking liquid and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks. Reserve 1 cup of the cooking liquid and discard the rest along with the cooked onion, garlic, and bay leaves.
3. Prepare the sauce: In a blender or food processor, combine the chipotles in adobo, adobo sauce, chopped tomatoes, and blend until smooth.
4. Make the tinga: Heat olive oil in a large deep skillet over medium heat. Add the sliced onion and cook until softened and slightly caramelized, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
5. Add the sauce: Pour the blended chipotle-tomato mixture into the skillet. Add oregano, cumin, salt, and pepper. Stir well and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
6. Combine with chicken: Add the shredded chicken to the sauce and stir to coat evenly. Pour in the reserved cup of chicken cooking liquid and the apple cider vinegar. Simmer for another 10-15 minutes, stirring occasionally, until the sauce has thickened and coats the chicken well. Taste and adjust seasoning if needed, adding sugar if the sauce is too acidic.
7. Serve: Serve hot in warm corn tortillas topped with diced avocado, crumbled cheese, chopped cilantro, a squeeze of lime juice, a drizzle of crema, and sliced radishes.

Notes

• For a milder version, use fewer chipotles or scrape out the seeds before blending.
• The chicken tinga can be made ahead and refrigerated for up to 3 days. It actually tastes even better the next day as the flavors continue to develop.
• Beyond tacos, chicken tinga is versatile and can be used in tostadas, burritos, quesadillas, or as a topping for nachos.
• For extra depth of flavor, you can add a tablespoon of chicken bouillon powder to the sauce.
• If using canned tomatoes, fire-roasted varieties work best for a smoky flavor that complements the chipotles.

83. Pollo al Ajillo (Spanish Garlic Chicken)

Ingredients

For the Chicken

• 2 pounds chicken thighs, bone-in and skin-on (about 6-8 thighs)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika (pimentón)
• 2 tablespoons olive oil (for browning)

For the Garlic Sauce

• ¼ cup extra virgin olive oil
• 10-12 garlic cloves (about 1 whole head), thinly sliced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 2 bay leaves
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup dry white wine (such as Albariño or Verdejo)
• ¼ cup chicken stock
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 2 tablespoons fresh parsley, finely chopped

For Garnish

• Additional fresh parsley, chopped
• Lemon wedges
• Crusty bread for serving

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and smoked paprika.
2. Brown the chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until golden brown, about 5-6 minutes. Flip and brown the other side for 3-4 minutes. Work in batches if necessary to avoid overcrowding. Transfer the browned chicken to a plate.
3. Prepare the garlic sauce: In the same pan, reduce heat to medium-low and add the ¼ cup of olive oil. Add the sliced garlic, thyme, bay leaves, and red pepper flakes (if using). Cook gently, stirring occasionally, until the garlic turns golden (not brown), about 2-3 minutes. The key is to cook the garlic slowly to infuse the oil with flavor without burning the garlic.
4. Deglaze the pan: Increase heat to medium and add the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the alcohol cooks off and the liquid reduces slightly.
5. Add liquids: Pour in the chicken stock, lemon juice, and sherry vinegar. Stir to combine and bring to a simmer.
6. Return chicken to pan: Place the browned chicken pieces back into the pan, skin-side up. The liquid should reach about halfway up the sides of the chicken. Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the chicken is completely cooked through (internal temperature of 165°F/74°C).
7. Reduce sauce: Once the chicken is cooked, remove it to a serving platter. Increase heat to medium-high and reduce the sauce for 3-5 minutes until it thickens slightly. Stir in the 2 tablespoons of chopped parsley.
8. Serve: Pour the garlic sauce over the chicken, garnish with additional parsley and serve with lemon wedges and plenty of crusty bread to soak up the delicious sauce.

Notes

• For an authentic Spanish flavor, use Spanish olive oil if available.
• You can substitute chicken thighs with bone-in, skin-on chicken breasts, but adjust cooking time accordingly as breasts cook faster.
• The dish can be made ahead and reheated—the flavors actually improve as they sit.
• For a variation, add 1 cup of green olives or a handful of capers to the sauce.
• Traditionally, this dish is served with bread, but it also pairs well with roasted potatoes or simple white rice.
• The garlic should be sliced rather than minced for this dish, as it creates a milder, sweeter garlic flavor.

84. Chakhokhbili (Georgian Stewed Chicken with Tomatoes and Herbs)

Chakhokhbili is a fragrant Georgian dish that showcases the country’s love for fresh herbs and bold flavors. This rustic chicken stew features tender chicken pieces simmered in a rich tomato sauce infused with aromatic herbs and spices.

Ingredients

For the Chicken

• 2½ pounds chicken pieces (traditional mix of thighs and drumsticks, bone-in and skin-on)
• 2 tablespoons sunflower oil or grape seed oil (traditional Georgian oils)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Stew Base

• 3 tablespoons butter or additional oil
• 2 large onions, thinly sliced into half-moons
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon dried fenugreek leaves (if available)
• ½ teaspoon dried summer savory (or substitute with thyme)
• ½ teaspoon red pepper flakes (adjust to taste)
• 4 large ripe tomatoes, chopped (about 4 cups) or 1 28-oz can whole peeled tomatoes, crushed by hand
• ½ cup chicken stock or water

Fresh Herbs (added at the end)

• ½ cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• ¼ cup fresh tarragon, chopped
• ¼ cup fresh dill, chopped
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh mint, chopped (optional)

Final Additions

• 1 tablespoon fresh lemon juice
• 2 tablespoons butter (optional, for enrichment)
• Salt and pepper to taste

Instructions

1. Prepare the chicken: Pat chicken pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Brown the chicken: Heat the oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Working in batches if necessary, add the chicken pieces skin-side down and cook until golden brown, about 5-6 minutes. Turn and brown the other side for 3-4 minutes. Transfer the browned chicken to a plate.
3. Build the flavor base: In the same pot, reduce heat to medium and add butter. Add the sliced onions with a pinch of salt and cook until soft and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
4. Add aromatics: Stir in the tomato paste and cook for 1 minute. Add the ground coriander, fenugreek (if using), summer savory, and red pepper flakes. Stir to coat the onions and let the spices toast for about 30 seconds until fragrant.
5. Add tomatoes: Add the chopped fresh tomatoes or canned tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot. Pour in the chicken stock or water.
6. Return chicken and simmer: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 35-40 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
7. Add the herbs: When the chicken is cooked through, uncover the pot and add half of the fresh herbs (reserving the rest for garnish). Stir gently to incorporate. Simmer uncovered for an additional 5-7 minutes to reduce the sauce slightly and allow the herb flavors to infuse.
8. Finish the dish: Remove from heat and stir in the lemon juice and the optional butter for richness. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve: Transfer to a serving dish, scatter the remaining fresh herbs over the top, and serve hot with Georgian bread (shoti or lavash) or rice.

Notes

• Authentic Chakhokhbili uses a mix of herbs – the more varieties, the better, though you can adjust based on availability.
• If fresh tomatoes aren’t in season, good-quality canned tomatoes work well.
• Some Georgian cooks add a small diced bell pepper or mild fresh chili along with the onions.
• For extra authenticity, sprinkle with dried marigold petals (Georgian saffron) if available.
• The stew actually tastes better the next day after the flavors have had time to meld.
• Traditional Georgian serving would include shots of chacha (Georgian grape brandy) and a simple salad of tomatoes, cucumbers, and walnuts.

85. Spatchcock Lemon Herb Chicken

Spatchcocking (or butterflying) a chicken allows it to cook more quickly and evenly, resulting in juicy meat and crispy skin all over. This version features bright lemon and aromatic herbs for a delicious, impressive main dish.

Ingredients

For the Chicken

• 1 whole chicken (4-5 pounds)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Lemon Herb Butter

• 6 tablespoons unsalted butter, softened
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)

For Roasting

• 1 lemon, thinly sliced
• 1 large onion, quartered
• 4 garlic cloves, smashed
• Several sprigs of fresh herbs (thyme, rosemary, sage)
• ½ cup chicken broth

For Garnish

• Additional fresh herbs
• Lemon wedges

Instructions

Prepare the Chicken

1. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
2. Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from the tail end to the neck. Remove the backbone (save it for making stock). Flip the chicken over and press firmly on the breastbone to flatten it. You should hear a crack as the breastbone breaks.
3. Pat dry: Using paper towels, thoroughly pat the chicken dry, inside and out. This ensures crispy skin.
4. Loosen the skin: Gently slide your fingers between the skin and meat of the breasts and thighs to create pockets for the herb butter.

Prepare the Lemon Herb Butter

5. Make herb butter: In a small bowl, combine the softened butter, minced garlic, lemon zest, lemon juice, chopped thyme, rosemary, parsley, sage, salt, pepper, and red pepper flakes (if using). Mix thoroughly until well combined.

Season and Prepare for Roasting

6. Season the chicken: Rub about two-thirds of the herb butter mixture under the skin of the breasts and thighs. Rub the remaining butter all over the outside of the chicken. Drizzle with olive oil and season the entire surface with additional salt and pepper.
7. Prepare the roasting pan: Arrange lemon slices, quartered onion, smashed garlic cloves, and herb sprigs on a large rimmed baking sheet or in a large roasting pan. Pour the chicken broth into the pan.
8. Place the chicken: Set the spatchcocked chicken on top of the aromatics, breast-side up with legs splayed out.

Roast

9. Roast the chicken: Place in the preheated oven and roast for 45-55 minutes, or until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer and the skin is golden brown and crispy. If the chicken browns too quickly, tent loosely with foil.
10. Rest: Remove the chicken from the oven and let rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.

Serve

11. Carve: After resting, carve the chicken by removing the legs/thighs and then slicing the breast meat.
12. Serve: Arrange on a platter with the roasted lemon slices and fresh herbs as garnish. Drizzle with pan juices and serve with lemon wedges on the side.

Notes

• For extra flavor, you can prepare the herb butter mixture up to 24 hours in advance and refrigerate. Just bring it to room temperature before using.
• If you don’t have kitchen shears for spatchcocking, ask your butcher to do it for you.
• For crispy skin, make sure to thoroughly pat the chicken dry and don’t cover it while roasting unless absolutely necessary.
• The backbone and giblets can be saved for making chicken stock.
• You can place the chicken on a wire rack set inside your baking sheet for even better air circulation and crispier skin.
• For a complete meal, add halved small potatoes, carrots, or other root vegetables to the pan around the chicken before roasting.

86. Chicken with Morel Mushrooms and Madeira Wine Sauce

This elegant dish combines tender chicken with the earthy, nutty flavor of morel mushrooms, all enhanced by a rich Madeira wine sauce. It’s perfect for a special dinner or when you want to create something truly luxurious.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour, for dredging
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Madeira Sauce

• 1 oz dried morel mushrooms (about 1 cup) or 8 oz fresh morels
• 2 cups hot chicken stock, divided
• 3 tablespoons unsalted butter, divided
• 1 medium shallot, finely minced (about 3 tablespoons)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ¾ cup Madeira wine
• 1 tablespoon all-purpose flour
• ½ cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

For Garnish

• 2 tablespoons fresh chives, finely chopped
• Additional fresh thyme sprigs

Instructions

Prepare the Morels

1. Rehydrate dried morels (if using): Place dried morels in a bowl and cover with 1 cup of hot chicken stock. Let soak for 30 minutes until soft. Remove morels, reserving the soaking liquid. Rinse morels carefully to remove any grit, then slice into halves or quarters depending on size.If using fresh morels: Clean thoroughly by soaking briefly in cold salted water, then rinsing. Pat dry and slice in half lengthwise.
2. Strain the soaking liquid: Pour the reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any grit. Set aside.

Prepare the Chicken

3. Season and dredge: Season chicken breasts with salt and pepper. Lightly dredge in flour, shaking off excess.
4. Cook the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add chicken breasts and cook until golden brown, about 4-5 minutes per side. Chicken should be nearly cooked through (internal temperature of about 155°F/68°C). Transfer to a plate and tent with foil.

Make the Madeira Sauce

5. Sauté the morels: In the same skillet, add 1 tablespoon butter. When melted, add the prepared morels and cook until they begin to brown and release their aroma, about 3-4 minutes. Transfer to a plate.
6. Sauté aromatics: Add another tablespoon of butter to the skillet. Add minced shallots and cook until translucent, about 2 minutes. Add garlic and thyme, cooking for another 30 seconds until fragrant.
7. Deglaze: Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3-4 minutes.
8. Make the sauce base: Sprinkle the tablespoon of flour over the shallot mixture and stir to combine. Cook for 1 minute to remove the raw flour taste.
9. Add liquids: Slowly whisk in the reserved morel soaking liquid and the remaining 1 cup of chicken stock. Bring to a simmer and cook until slightly thickened, about 5 minutes.
10. Finish the sauce: Stir in the heavy cream and return to a simmer. Add the sautéed morels back to the sauce and cook for 2 minutes. Stir in lemon juice and parsley. Season with salt and pepper to taste.

Finish the Dish

11. Return chicken to the sauce: Place the chicken breasts back into the skillet, nestling them into the sauce. Spoon some sauce over the chicken. Simmer gently until the chicken is fully cooked through (internal temperature of 165°F/74°C), about 2-3 minutes.
12. Rest: Remove from heat and let rest for 5 minutes.
13. Serve: Transfer chicken to serving plates and spoon generous amounts of the morel Madeira sauce over each piece. Garnish with chopped chives and thyme sprigs.

Notes

• If morels are not available, you can substitute other wild mushrooms such as chanterelles, porcini, or even a mix of cremini and shiitake mushrooms.
• For a more pronounced Madeira flavor, you can increase the wine to 1 cup and reduce it more before adding the stock.
• The chicken can be pounded to an even thickness before cooking for more consistent results.
• For a richer sauce, you can add a tablespoon of cold butter at the very end, whisking in until melted.
• This dish pairs beautifully with buttered tagliatelle, mashed potatoes, or crusty bread to soak up the delicious sauce.

87. Chicken Fricassee (French-Style Creamy Chicken Stew)

Chicken Fricassee is a classic French dish that falls somewhere between a sauté and a stew. This creamy, aromatic dish features tender chicken pieces in a rich white sauce with mushrooms, pearl onions, and fresh herbs.

Ingredients

For the Chicken

• 1 whole chicken (about 4 pounds), cut into 8 pieces (or 3 pounds of mixed chicken pieces)
• Salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

For the Stew Base

• 3 tablespoons unsalted butter
• 1 large onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 8 ounces white button or cremini mushrooms, quartered
• 8 ounces pearl onions, peeled (frozen and thawed is fine)
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• ½ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
• 2½ cups chicken stock, preferably homemade
• 1 bouquet garni (3 sprigs thyme, 2 sprigs parsley, 1 bay leaf, tied together or placed in a cheesecloth sachet)
• 2 tablespoons fresh tarragon leaves, chopped, divided

For the Finishing Touches

• ½ cup heavy cream
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly ground white pepper, to taste

Instructions

Prepare the Chicken

1. Season the chicken: Pat the chicken pieces dry with paper towels. Season generously on all sides with salt and pepper. Lightly dust with flour, shaking off any excess.
2. Brown the chicken: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat. When the butter is foaming, add the chicken pieces skin-side down (work in batches if necessary to avoid overcrowding). Brown the chicken well on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.

Build the Stew Base

3. Sauté the vegetables: Lower the heat to medium and add 3 tablespoons butter to the same pot. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes more.
4. Add the aromatics: Stir in the pearl onions and garlic. Cook for 2 minutes until fragrant. Sprinkle the 2 tablespoons of flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
5. Deglaze and build the sauce: Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce by half, about 2 minutes. Pour in the chicken stock and add the bouquet garni and half the chopped tarragon. Stir well.

Cook the Fricassee

6. Return chicken to pot: Place the browned chicken pieces back into the pot, skin-side up, nestling them into the liquid. The liquid should come about halfway up the sides of the chicken. Bring to a simmer.
7. Simmer gently: Reduce heat to low, cover, and simmer gently for 30-35 minutes, or until the chicken is completely cooked through and tender. The internal temperature should reach 165°F (74°C).

Finish the Sauce

8. Prepare for finishing: Once the chicken is cooked, carefully transfer the pieces to a warm serving dish. Increase the heat under the pot to medium and simmer the sauce to reduce slightly, about 5 minutes. Remove and discard the bouquet garni.
9. Make the liaison: In a medium bowl, whisk together the heavy cream and egg yolks. Gradually whisk in about 1 cup of the hot sauce from the pot to temper the egg mixture.
10. Enrich the sauce: Reduce the heat to low. Slowly pour the tempered cream mixture back into the pot, stirring constantly. Cook gently for 2-3 minutes until the sauce thickens slightly, but do not let it boil (which would curdle the eggs).
11. Final seasoning: Stir in the lemon juice, remaining tarragon, and chopped parsley. Taste and adjust seasoning with salt and white pepper.

Serve

12. Combine and serve: Pour the finished sauce over the chicken pieces. Serve immediately with crusty bread, buttered rice, or boiled potatoes.

Notes

• For an authentic French touch, use tarragon as the primary herb. Its slightly anise-like flavor is classic in fricassee.
• If pearl onions are unavailable, you can substitute with 1 additional diced onion.
• To peel fresh pearl onions easily, blanch them in boiling water for 1 minute, then plunge into ice water. The skins will slip off more readily.
• A true fricassee uses white meat that hasn’t been browned too darkly, but modern versions often brown the meat well for extra flavor.
• For a lighter version, you can omit the egg yolk liaison and simply finish with cream.
• The dish can be made a day ahead and reheated gently. If doing so, add the cream, egg yolks, and herbs just before serving.

88. Chicken Taquitos (Crispy Rolled Tortillas Filled with Chicken)

These crispy, rolled tortillas filled with seasoned shredded chicken make for a delicious appetizer, snack, or light meal. Crunchy on the outside and flavorful on the inside, these taquitos are perfect for dipping in your favorite sauces.

Ingredients

For the Chicken Filling

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon vegetable oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• 1 cup (4 ounces) Monterey Jack or Mexican blend cheese, shredded

For Assembly

• 18-20 corn tortillas (6-inch size)
• Vegetable oil for frying (about 2 cups) or cooking spray for baking

For Serving

• Guacamole
• Pico de gallo or salsa
• Sour cream
• Mexican crema
• Sliced jalapeños
• Chopped cilantro
• Lime wedges

Instructions

Prepare the Chicken Filling

1. Cook the chicken: Place chicken in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 15-20 minutes). Remove chicken and let cool slightly before shredding with two forks. Set aside.
2. Prepare the flavor base: In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.
3. Add seasonings: Stir in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Cook for about 30 seconds to toast the spices.
4. Combine with chicken: Add the shredded chicken to the skillet and stir to coat with the spice mixture. Pour in the chicken broth and tomato paste. Stir well and simmer for 5-7 minutes until most of the liquid has been absorbed but the mixture is still moist.
5. Finish the filling: Remove from heat and stir in lime juice, chopped cilantro, and shredded cheese. Allow the mixture to cool for about 10 minutes before assembling the taquitos.

Prepare the Tortillas

6. Soften the tortillas: Preheat oven to 200°F (to keep the first batches warm while you finish frying). To make the corn tortillas pliable and prevent cracking, you have two options:
   • Microwave method: Place 5-6 tortillas between damp paper towels and microwave for 30-45 seconds.
   • Skillet method: Heat a dry skillet over medium heat. Place a tortilla in the skillet for 10-15 seconds per side until soft and pliable. Keep tortillas wrapped in a clean kitchen towel to stay warm and pliable.

Assemble and Cook the Taquitos

7. Fill and roll: Place about 2-3 tablespoons of the chicken filling in a line across the lower third of each tortilla. Roll the tortilla tightly around the filling. Secure with a toothpick if necessary (remove before serving).
8. Choose your cooking method:For Frying (Traditional Method):
   • Heat 1-2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F.
   • Fry the taquitos in batches, seam-side down first, for 2-3 minutes total, turning occasionally until golden brown and crispy all over.
   • Transfer to a paper towel-lined plate or wire rack to drain excess oil.
   • Keep finished taquitos warm in the preheated oven while completing the batches.

   For Baking (Healthier Alternative):

   • Preheat oven to 425°F. Line a baking sheet with parchment paper.
   • Place rolled taquitos seam-side down on the baking sheet.
   • Brush or spray all sides with vegetable oil.
   • Bake for 15-20 minutes, turning halfway through, until crispy and golden brown.

To Serve

9. Arrange and garnish: Place the taquitos on a serving platter. They can be served whole or cut in half diagonally to create more servable pieces.
10. Serve with accompaniments: Arrange small bowls of guacamole, salsa, sour cream, and other desired dips around the platter. Garnish with chopped cilantro and lime wedges.

Notes

• For extra flavor, you can add ¼ cup of chopped green chiles or ½ cup of corn kernels to the chicken mixture.
• Make sure not to overfill the tortillas, as they may crack or open during cooking.
• The chicken filling can be made a day ahead and refrigerated until ready to use.
• To freeze: Prepare taquitos but don’t cook them. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They can be cooked directly from frozen (add a few minutes to the cooking time).
• For a spicier version, add a teaspoon of chipotle powder or a tablespoon of minced chipotle peppers in adobo sauce to the filling.

89. Korean Andong Jjimdak (Braised Soy Sauce Chicken with Vegetables)

Andong Jjimdak is a popular Korean dish that originated in the city of Andong. This hearty braised chicken dish features tender chicken pieces and vegetables in a savory-sweet soy sauce, often with a spicy kick. It’s a perfect comfort food for sharing with family and friends.

Ingredients

For the Chicken and Vegetables

• 3 pounds bone-in, skin-on chicken thighs and drumsticks
• 1 large potato (about 10 oz), peeled and cut into 1-inch chunks
• 2 medium carrots, peeled and cut into 2-inch pieces
• 1 large onion, cut into chunks
• 6 dried shiitake mushrooms, soaked in warm water for 30 minutes, stems removed and caps quartered
• 1 cup Korean sweet potato noodles (dangmyeon), soaked in water for 20 minutes
• 10 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 2 scallions, cut into 2-inch pieces
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds, for garnish

For the Sauce

• ½ cup soy sauce (Jin Ganjang)
• ¼ cup mirin (or 3 tablespoons sugar + 1 tablespoon water)
• 3 tablespoons brown sugar
• 2 tablespoons rice wine (or dry white wine)
• 1 cup chicken stock or water
• 2 tablespoons Korean chili flakes (gochugaru) – adjust to taste
• 1 tablespoon Korean chili paste (gochujang)
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• ½ cup reserved shiitake soaking water (strained)

Optional Additions

• 1 medium zucchini, cut into chunks
• 2-3 dried red chili peppers
• 1 tablespoon whole black peppercorns (tied in a cheesecloth bag)
• 1 cup rice cakes (tteok), soaked in cold water for 15 minutes

Instructions

Preparation

1. Prepare the chicken: Trim excess fat from chicken pieces and make a few shallow cuts into the meat to help absorb the sauce. If using larger pieces, cut them into medium chunks leaving the bone in.
2. Soak the mushrooms: Place dried shiitake mushrooms in warm water and let soak for 30 minutes. Remove the mushrooms, reserving ½ cup of the soaking liquid (strain it through a fine mesh strainer or coffee filter). Remove and discard the stems, then quarter the caps.
3. Soak the noodles: Place sweet potato noodles in a bowl of cool water and soak for 20 minutes, then drain.
4. Make the sauce: In a medium bowl, combine all sauce ingredients: soy sauce, mirin, brown sugar, rice wine, chicken stock, Korean chili flakes, chili paste, oyster sauce, black pepper, and strained mushroom soaking water. Whisk until well combined.

Cooking

5. Brown the chicken (optional but recommended): Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil. Working in batches if necessary, place chicken pieces skin-side down and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
6. Layer the ingredients: In a large, wide pot or Dutch oven (at least 6-quart capacity):
   • Place the potato and carrot chunks on the bottom
   • Arrange the chicken pieces on top
   • Add the onion chunks, quartered mushrooms, minced garlic, and ginger
7. Add the sauce: Pour the prepared sauce over the ingredients in the pot.
8. Cook the jjimdak: Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer for 20 minutes.
9. Add remaining ingredients: Add the soaked and drained sweet potato noodles and scallion pieces. If using zucchini and rice cakes, add them at this time as well. Gently stir to combine all ingredients with the sauce.
10. Continue cooking: Cover and simmer for an additional 10-15 minutes, or until the chicken is tender and fully cooked, the vegetables are soft, and the sauce has reduced and thickened slightly.
11. Finish the dish: Drizzle with sesame oil and gently toss to coat all ingredients.

Serving

12. Serve: Transfer to a large serving dish. Sprinkle with toasted sesame seeds and additional scallions if desired.
13. Enjoy: Serve hot with steamed rice. Traditionally, this dish is served family-style at the center of the table for everyone to share.

Notes

• For a spicier version, increase the amount of Korean chili flakes (gochugaru) or add more dried red chili peppers.
• Many restaurants serve this with thinly sliced raw onions on the side, which provide a nice crunch and balance to the rich dish.
• You can adjust the sauce consistency by simmering covered or uncovered. For a thicker sauce, remove the lid during the final 10 minutes of cooking.
• For a more authentic version, look for perilla seeds (deulkkae garu) to add to the sauce.
• Some versions include jujubes (Korean dates) for added sweetness and medicinal properties.
• Traditionally, this dish would be cooked and served in the same large shallow pot.

90. Chicken Pasanda (Mild and Creamy North Indian Dish)

Chicken Pasanda is a luxurious North Indian curry with Mughal origins. The name “pasanda” comes from the Urdu word “pasand,” meaning “favorite,” reflecting its status as a beloved dish in royal kitchens. This mild, aromatic curry features tender chicken in a rich, creamy sauce infused with warm spices, nuts, and a touch of sweetness.

Ingredients

For the Chicken Marinade

• 1½ pounds (700g) boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
• ¼ cup plain yogurt
• 2 tablespoons almond flour (or ground almonds)
• 1 tablespoon ginger-garlic paste (or 2 cloves minced garlic and 1-inch piece ginger, minced)
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon white pepper

For the Sauce

• 3 tablespoons ghee or unsalted butter
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 2 green cardamom pods, lightly crushed
• 1 cinnamon stick (2-inch piece)
• 2 bay leaves
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (mild)
• 1 tablespoon tomato paste
• ¼ cup cashew nuts, soaked in hot water for 15 minutes
• ¼ cup blanched almonds, soaked in hot water for 15 minutes
• 1 cup heavy cream
• ¼ cup plain yogurt
• 2 tablespoons honey or sugar
• 1 tablespoon rose water (optional)
• Salt to taste

For Garnish

• 2 tablespoons unsalted pistachios, chopped
• 2 tablespoons blanched almonds, slivered
• Fresh cilantro leaves, chopped
• A few strands of saffron, soaked in 1 tablespoon warm milk (optional)
• Edible dried rose petals (optional)

Instructions

Marinate the Chicken

1. Prepare the marinade: In a large bowl, combine yogurt, almond flour, ginger-garlic paste, ground cardamom, cinnamon, cloves, nutmeg, salt, and white pepper. Mix well to form a smooth paste.
2. Add chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Sauce Base

3. Make nut paste: Drain the soaked cashews and almonds. Place them in a blender with 3-4 tablespoons of water and blend to a smooth paste. Set aside.
4. Sauté aromatics: Heat ghee and oil in a large, heavy-bottomed pan over medium heat. Add cardamom pods, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.
5. Cook onions: Add the finely chopped onions to the pan. Cook, stirring frequently, until they turn golden brown, about 10-12 minutes.
6. Add spices: Reduce heat to low. Add coriander powder, cumin powder, turmeric, and red chili powder. Stir continuously for 1 minute to prevent the spices from burning.
7. Add tomato paste: Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Cook the Chicken

8. Add marinated chicken: Increase heat to medium and add the marinated chicken pieces (with the marinade) to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is sealed and begins to turn opaque.
9. Add nut paste: Stir in the prepared cashew and almond paste. Cook for 3-4 minutes, stirring frequently to prevent sticking.
10. Add liquids: Pour in ½ cup of water and bring to a gentle simmer. Cover and cook for 10-12 minutes until the chicken is nearly cooked through.

Finish the Dish

11. Add cream and yogurt: Reduce heat to low. Stir in the heavy cream and yogurt, a little at a time, stirring continuously to prevent curdling.
12. Add sweetness: Stir in honey or sugar and simmer gently for 5 minutes until the sauce thickens slightly and the chicken is completely cooked.
13. Final touches: If using, stir in the rose water. Taste and adjust seasoning with salt if needed. Remove the cinnamon stick, cardamom pods, and bay leaves if desired.
14. Garnish: Transfer to a serving dish. Garnish with chopped pistachios, slivered almonds, fresh cilantro, saffron-infused milk (if using), and dried rose petals (if using).
15. Serve: Enjoy hot with naan bread, steamed basmati rice, or jeera (cumin) rice.

Notes

• For an authentic royal touch, use a mortar and pestle to grind whole spices just before cooking.
• The consistency of the sauce should be thick and velvety. If it’s too thick, add a little warm water; if too thin, simmer uncovered for a few extra minutes.
• For a richer flavor, substitute some of the heavy cream with malai (clotted cream).
• This dish is traditionally mild, but you can increase the red chili powder if you prefer more heat.
• For a special presentation, serve in a handi (traditional Indian cooking pot) garnished with edible silver leaf (vark).
• Leftovers can be refrigerated for up to 3 days and actually improve in flavor as the spices meld.

91. Brazilian Frango com Quiabo (Chicken with Okra Stew)

Frango com Quiabo is a traditional dish from the state of Minas Gerais in Brazil. This hearty chicken and okra stew combines tender chicken pieces with fresh okra in a flavorful tomato-based sauce. It’s typically served with white rice and a side of angu (similar to polenta).

Ingredients

For the Chicken

• 3 pounds (about 1.5 kg) chicken pieces (thighs and drumsticks recommended, bone-in and skin-on)
• 3 tablespoons lime juice (about 2 limes)
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 3 medium tomatoes, diced
• 1 red bell pepper, diced
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 cups chicken broth
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 2 green onions, sliced

For the Okra

• 1½ pounds (about 700g) fresh okra
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon white vinegar
• ½ teaspoon salt

For Serving

• Cooked white rice
• Angu (Brazilian polenta, recipe below)
• Hot sauce (optional)
• Lime wedges

For Simple Angu (Optional Side)

• 2 cups cornmeal
• 6 cups water
• 1 teaspoon salt
• 2 tablespoons butter

Instructions

Prepare the Chicken

1. Marinate the chicken: Place chicken pieces in a large bowl. Add lime juice, half of the minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Toss to coat well. Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. Brown the chicken: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, add chicken pieces skin-side down and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
3. Make the base: In the same pot, reduce heat to medium and add diced onion. Cook until translucent, about 3-4 minutes. Add the remaining minced garlic and cook for another minute until fragrant. Add diced tomatoes, bell pepper, and bay leaves. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
4. Build the stew: Stir in tomato paste and cook for 1 minute. Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Return the chicken pieces to the pot, along with any accumulated juices. Season with salt and black pepper to taste.
5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, until chicken is tender and nearly falling off the bone.

Prepare the Okra

6. Clean and cut okra: Trim the stems of the okra, being careful not to cut into the main pod (which can make it release more slime). Cut into ½-inch rounds.
7. Reduce sliminess (optional but recommended): Place cut okra in a bowl, sprinkle with vinegar, and toss to coat. Let sit for 10 minutes, then rinse under cold water and pat dry with paper towels.
8. Cook the okra: In a separate large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds. Add the prepared okra and ½ teaspoon salt. Sauté for about 5-7 minutes until the okra starts to soften and becomes less slimy.

Combine and Finish

9. Combine chicken and okra: Add the sautéed okra to the chicken stew. Gently stir to combine. Simmer uncovered for an additional 10-15 minutes, until the okra is tender but still has some texture and the sauce has slightly thickened.
10. Finish: Remove bay leaves. Taste and adjust seasoning if needed. Stir in chopped cilantro and green onions, reserving some for garnish.

Prepare Angu (if serving)

11. Make angu: In a medium saucepan, bring 6 cups of water to a boil with 1 teaspoon of salt. Gradually whisk in the cornmeal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until the mixture is thick and smooth. Stir in butter. (The consistency should be similar to soft polenta.)

Serve

12. Serve: Ladle the chicken and okra stew into serving bowls. Serve hot with white rice and angu on the side. Garnish with the reserved cilantro and green onions. Offer lime wedges and hot sauce on the side.

Notes

• In Brazil, this dish is often cooked with a pressure cooker to save time. If using a pressure cooker, reduce cooking time to about 15 minutes under pressure.
• The vinegar helps reduce the characteristic sliminess of okra, but authentic Brazilian recipes often embrace this quality as it helps thicken the stew.
• Some regions add a splash of cachaça (Brazilian sugar cane spirit) to the chicken while it’s browning for additional flavor.
• For extra color and flavor, you can add 1 tablespoon of colorau (annatto/achiote powder) when sautéing the vegetables.
• Frango com Quiabo is a staple Sunday lunch dish in Minas Gerais, often followed by a long afternoon nap!

92. Musakhan (Middle Eastern Sumac Chicken)

Ingredients

For the chicken:

• 4 bone-in, skin-on chicken quarters (or 8 chicken thighs)
• 2 tablespoons olive oil
• 3 tablespoons sumac
• 1 tablespoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 4 garlic cloves, minced
• 1 lemon, juiced
• 2 teaspoons salt
• 1 teaspoon black pepper

For the onion mixture:

• 6 large onions, thinly sliced
• 1/4 cup olive oil
• 3 tablespoons sumac
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt

For assembly:

• 4 large taboon breads or Arabic flatbreads (can substitute with naan or pita)
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• Extra sumac for garnish
• Yogurt for serving (optional)

Instructions

Marinate the chicken:

1. In a large bowl, mix olive oil, sumac, allspice, cinnamon, cumin, minced garlic, lemon juice, salt, and pepper.
2. Add the chicken pieces and coat thoroughly with the marinade.
3. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the onions:

1. Heat 1/4 cup olive oil in a large, deep skillet over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until they begin to soften (about 10 minutes).
3. Reduce heat to medium-low and continue cooking until the onions are deeply caramelized and sweet (about 30-40 minutes).
4. Stir regularly to prevent burning.
5. When onions are caramelized, stir in the sumac, allspice, cinnamon, black pepper, and salt.
6. Cook for another 5 minutes to blend the flavors, then remove from heat.

Cook the chicken:

1. Preheat oven to 400°F (200°C).
2. Remove chicken from marinade and place on a baking sheet, skin side up.
3. Roast for 35-45 minutes until the skin is crispy and chicken is fully cooked (internal temperature of 165°F/74°C).
4. Save any juices from the roasting pan.

Assemble the dish:

1. Reduce oven temperature to 350°F (175°C).
2. Brush a large baking dish with some of the chicken juices.
3. Layer the flatbreads in the bottom of the dish, tearing them as needed to fit.
4. Spread half of the caramelized onion mixture over the bread.
5. Place the roasted chicken pieces on top.
6. Spread the remaining onion mixture around and over the chicken.
7. Pour any remaining chicken juices over everything.
8. Bake for 10-15 minutes until everything is heated through and the bread has absorbed the juices.

Serve:

1. Sprinkle with toasted pine nuts, chopped parsley, and an additional dusting of sumac.
2. Serve hot with a side of yogurt if desired.

Traditional musakhan is eaten with your hands, tearing pieces of the sumac-infused bread along with the chicken. The combination of the tangy sumac, sweet caramelized onions, and aromatic spices makes this dish a beloved middle eastern favorite.

93. Ayam Betutu (Indonesian Spiced Chicken)

Ingredients

For the chicken:

• 1 whole chicken (3-4 lbs), cleaned and patted dry
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 2 tablespoons lime juice
• 4 kaffir lime leaves
• 2 lemongrass stalks, bruised and tied in knots
• 4 banana leaves or aluminum foil for wrapping

For the spice paste (bumbu):

• 8 shallots, peeled and roughly chopped
• 6 cloves garlic, peeled
• 10-15 red chilies (adjust to taste), stems removed
• 2-inch piece of ginger, peeled and sliced
• 2-inch piece of galangal, peeled and sliced
• 2-inch piece of turmeric, peeled and sliced (or 2 teaspoons ground turmeric)
• 6 candlenuts (or macadamia nuts as substitute)
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon white pepper
• 1 teaspoon shrimp paste (terasi/belacan)
• 1 tablespoon palm sugar (or brown sugar)
• 1 stalk lemongrass, white part only, sliced
• 3 tablespoons coconut oil

Instructions

Prepare the spice paste (bumbu):

1. Dry roast the coriander seeds and black peppercorns in a small pan over medium heat until fragrant (about 2-3 minutes). Remove and let cool.
2. In a food processor or large mortar and pestle, combine the roasted spices with shallots, garlic, chilies, ginger, galangal, turmeric, candlenuts, white pepper, shrimp paste, palm sugar, and sliced lemongrass.
3. Grind or pulse until you have a smooth paste. If needed, add a little water to help blend.

Prepare the chicken:

1. Rub the chicken with lime juice and salt, inside and out. Let it sit for 15 minutes.
2. Heat the coconut oil in a wok or large pan over medium heat.
3. Add the spice paste and stir-fry for 5-7 minutes until fragrant and the oil begins to separate from the paste.
4. Allow the paste to cool slightly.

Marinate the chicken:

1. Rub the cooked spice paste all over the chicken, including under the skin and inside the cavity.
2. Place the kaffir lime leaves and bruised lemongrass stalks inside the chicken cavity.
3. Let the chicken marinate for at least 2 hours, preferably overnight in the refrigerator.

Cook the chicken:

Traditional method:

1. Preheat your oven to 350°F (180°C).
2. Place the marinated chicken on banana leaves or aluminum foil.
3. Wrap the chicken tightly, ensuring the spice paste stays close to the chicken.
4. Place the wrapped chicken in a baking dish and add 1/2 cup of water to the bottom.
5. Bake for 1.5 to 2 hours, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Alternative steaming method:

1. Place the wrapped chicken in a large steamer over boiling water.
2. Steam for approximately 1.5 hours, or until the chicken is fully cooked.

Serve:

1. Carefully unwrap the chicken (be careful of the hot steam).
2. Transfer to a serving plate.
3. Serve with steamed rice, plecing kangkung (water spinach with chili sauce), and sambal matah (Balinese raw shallot relish).

Ayam Betutu is traditionally served at ceremonies and special occasions in Bali. The complex blend of spices creates a deeply aromatic and flavorful dish that’s worth the effort. The level of spiciness can be adjusted by varying the number of chilies in the spice paste.

94. Aji de Gallina (Peruvian Creamy Chicken Stew)

Ingredients

For the chicken:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 large carrot, peeled and roughly chopped
• 1 large onion, quartered
• 2 celery stalks, roughly chopped
• 3 bay leaves
• 3 cloves garlic, peeled and smashed
• 1 tablespoon salt
• Water to cover

For the sauce:

• 4 tablespoons vegetable oil
• 2 large onions, finely diced
• 4 cloves garlic, minced
• 3-4 yellow aji amarillo peppers (fresh or paste)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon oregano
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 4 slices white bread, crusts removed
• 1 cup milk
• 1/2 cup chicken broth (reserved from cooking the chicken)
• Salt and pepper to taste

For serving:

• 4 hard-boiled eggs, quartered
• 10-12 black olives (preferably Peruvian botija olives)
• 1/4 cup chopped parsley
• 3 cups cooked white rice
• 4 yellow potatoes, boiled, peeled and halved

Instructions

Cook the chicken:

1. In a large pot, combine chicken pieces, carrot, onion, celery, bay leaves, garlic, and salt.
2. Cover with water by about 1 inch.
3. Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 40 minutes, until chicken is fully cooked.
4. Remove chicken from the broth and let cool. Reserve 1 cup of the broth.
5. When cool enough to handle, remove the skin and bones and shred the chicken into bite-sized pieces.

Prepare the bread mixture:

1. In a small bowl, soak the bread slices in the milk until soft, about 5 minutes.
2. Blend the soaked bread and milk until smooth, then set aside.

Make the sauce:

1. If using fresh aji amarillo peppers: remove seeds and veins, boil for 5 minutes, then drain and cool. If using paste, measure about 3-4 tablespoons.
2. In a blender, process the aji peppers (or paste) with the walnuts until you get a smooth paste.
3. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
4. Add the diced onions and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Add the aji-walnut mixture, cumin, turmeric, and oregano. Cook for 5 minutes, stirring frequently.
7. Stir in the bread mixture and cook for another 5 minutes, stirring occasionally.
8. Add the reserved chicken broth gradually to achieve a creamy sauce consistency.
9. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
10. Add the grated Parmesan cheese and stir until melted.
11. Add the shredded chicken and stir to coat with the sauce.
12. Cook for another 5 minutes to allow the flavors to meld.
13. Season with salt and pepper to taste.

Serve:

1. Place a portion of cooked white rice on each plate.
2. Ladle the Aji de Gallina over or beside the rice.
3. Garnish with quartered hard-boiled eggs, black olives, and a sprinkle of chopped parsley.
4. Serve with boiled yellow potatoes on the side.

This classic Peruvian dish balances creamy textures with the distinctive, moderately spicy flavor of aji amarillo peppers. The sauce should be thick enough to coat the chicken but still smooth and creamy. Aji de Gallina is typically served warm rather than hot, allowing the complex flavors to fully develop. The dish represents Peru’s multicultural culinary heritage, with influences from European, Indigenous, and African cooking traditions.

95. Poulet Yassa (Senegalese Lemon Chicken)

Ingredients

For the marinade:

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 6 large onions, thinly sliced
• 8 tablespoons freshly squeezed lemon juice (about 4-5 lemons)
• 4 tablespoons Dijon mustard
• 3 tablespoons peanut oil (or vegetable oil)
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 2 bay leaves
• 1 habanero or Scotch bonnet pepper, seeds removed and minced (adjust to taste)
• 1 tablespoon black pepper
• 2 teaspoons salt

For cooking:

• 3 tablespoons peanut oil (or vegetable oil)
• 1 cup chicken broth
• 1 tablespoon white or apple cider vinegar
• 1 tablespoon Maggi or Worcestershire sauce (optional)
• 2 carrots, peeled and cut into 2-inch pieces (optional)
• 1 green bell pepper, sliced (optional)

For serving:

• 4 cups cooked white rice
• Fresh cilantro or parsley, chopped
• Lemon wedges

Instructions

Marinate the chicken:

1. Wash the chicken pieces and pat them dry with paper towels.
2. In a large bowl, combine sliced onions, lemon juice, Dijon mustard, oil, minced garlic, ginger, bay leaves, minced hot pepper, black pepper, and salt.
3. Add the chicken pieces to the marinade and turn to coat thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (up to 24 hours for the best flavor).
5. Turn the chicken occasionally to ensure even marination.

Cook the chicken:

1. Remove the chicken from the marinade and reserve the marinade with onions.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
3. Working in batches if necessary, brown the chicken pieces on all sides, about 3-4 minutes per side.
4. Transfer the browned chicken to a plate and set aside.

Prepare the sauce:

1. In the same pot, add the remaining tablespoon of oil if needed.
2. Add the reserved onions from the marinade (removing bay leaves) and cook over medium heat, stirring frequently, until caramelized and golden brown, about 15-20 minutes.
3. Pour in the reserved liquid marinade, chicken broth, and vinegar. Stir well.
4. Add Maggi or Worcestershire sauce if using.
5. If using the optional vegetables, add carrots and bell peppers at this point.
6. Return the browned chicken pieces to the pot, nestling them into the onion mixture.

Simmer the dish:

1. Reduce heat to low and cover the pot.
2. Simmer for 30-40 minutes, or until the chicken is very tender and fully cooked (165°F/74°C internal temperature).
3. Occasionally stir the onion mixture and flip the chicken pieces to ensure even cooking.
4. If the sauce becomes too thick, add a little more chicken broth.

Serve:

1. Remove bay leaves before serving.
2. Serve the chicken pieces on a bed of white rice.
3. Spoon plenty of the onion sauce over the chicken and rice.
4. Garnish with chopped cilantro or parsley and lemon wedges.

Poulet Yassa originated from the Casamance region of Senegal and has become one of West Africa’s most popular dishes. The long marination in lemon and onions tenderizes the chicken while infusing it with bright flavors. The slow caramelization of the onions transforms them into a sweet, tangy sauce that perfectly complements the tender chicken. The dish is traditionally served at celebrations and special occasions but is now enjoyed as everyday comfort food throughout Senegal and beyond.

96. Chicken Bastilla (Moroccan Savory-Sweet Pie)

Ingredients

For the chicken filling:

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cinnamon stick
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground saffron threads (or 1/2 teaspoon saffron water)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 cup water
• 3 tablespoons butter

For the egg mixture:

• 6 large eggs, beaten
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Salt and pepper to taste

For the almond mixture:

• 2 cups blanched almonds
• 3 tablespoons sugar
• 1 tablespoon orange blossom water
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

For assembly:

• 10-12 sheets phyllo dough, thawed according to package instructions
• 1/2 cup unsalted butter, melted
• 1 egg yolk, beaten with 1 tablespoon water (for egg wash)

For decoration:

• 1/4 cup powdered sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons toasted sliced almonds

Instructions

Prepare the chicken filling:

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
2. Add the onions and sauté until translucent, about 5 minutes.
3. Add the garlic, ginger, cinnamon stick, turmeric, coriander, cumin, white pepper, and saffron. Stir for 1 minute until fragrant.
4. Add the chicken pieces, salt, cilantro, parsley, and water.
5. Bring to a simmer, cover, and cook on low heat for about 1 hour, or until the chicken is tender and cooked through.
6. Remove the chicken pieces and set aside until cool enough to handle.
7. Continue simmering the sauce uncovered to reduce slightly, about 10 minutes.
8. Remove and discard the cinnamon stick.
9. Remove the chicken meat from the bones and shred it into small pieces.
10. Return the shredded chicken to the sauce and mix well. Set aside.

Prepare the egg mixture:

1. In a non-stick skillet, melt 3 tablespoons of butter over medium heat.
2. Pour in the beaten eggs mixed with cinnamon, ginger, salt, and pepper.
3. Stir continuously until the eggs are scrambled but still soft, about 3-4 minutes.
4. Remove from heat and mix gently with the chicken filling. Let cool completely.

Prepare the almond mixture:

1. Preheat oven to 350°F (175°C).
2. Spread the almonds on a baking sheet and toast until golden, about 8-10 minutes.
3. Let the almonds cool, then pulse in a food processor until coarsely ground.
4. In a bowl, mix the ground almonds with sugar, orange blossom water, cinnamon, and melted butter.

Assemble the bastilla:

1. Preheat oven to 375°F (190°C).
2. Brush a 12-inch round baking pan or a large ovenproof skillet with melted butter.
3. Lay out a sheet of phyllo dough and brush with melted butter. Place in the pan, allowing the edges to hang over the sides.
4. Repeat with 5 more sheets of phyllo, placing them in a circular pattern to completely line the pan with overhang all around.
5. Spread the almond mixture evenly over the phyllo.
6. Spread the chicken and egg mixture over the almond layer.
7. Fold the overhanging phyllo over the filling toward the center.
8. Cover with 4-5 more phyllo sheets, brushing each with butter and tucking the edges into the sides of the pan.
9. Brush the top with the egg wash.

Bake and serve:

1. Bake the bastilla for 30-35 minutes, until golden brown and crisp.
2. Let rest for 5 minutes before transferring to a serving platter.
3. Use a fine mesh sieve to dust the top with powdered sugar in an even layer.
4. Create decorative patterns with ground cinnamon by applying it through a paper stencil or by using a small sieve.
5. Sprinkle with toasted sliced almonds.
6. Cut into wedges and serve warm.

This Moroccan showstopper is traditionally served at weddings and special occasions. The combination of savory spiced chicken, sweet cinnamon-scented almonds, and flaky pastry creates a truly memorable dish that represents the complex and refined nature of Moroccan cuisine. Bastilla embodies the sweet and savory contrast that is characteristic of North African cooking, where culinary influences from Arabic, Andalusian, and Berber traditions have merged into something uniquely Moroccan.

97. Xiao Ji Dun Mogu (Chinese Chicken and Mushroom Stew)

Ingredients

For the chicken:

• 1.5 pounds (700g) bone-in chicken thighs
• 2 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon cornstarch

For the stew:

• 8 oz (225g) shiitake mushrooms, stems removed and caps sliced
• 4 oz (115g) oyster mushrooms, torn into bite-sized pieces
• 4 oz (115g) enoki mushrooms, trimmed and separated
• 3 tablespoons vegetable oil
• 3 slices ginger, smashed
• 4 cloves garlic, minced
• 3 green onions, white parts sliced, green parts cut into 1-inch pieces
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 cups chicken stock
• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For serving:

• Steamed rice
• Fresh cilantro leaves (optional)
• Chopped green onions (optional)

Instructions

Marinate the chicken:

1. Cut the chicken thighs into 1.5-inch pieces.
2. In a bowl, combine chicken with 1 tablespoon Shaoxing wine, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 teaspoon cornstarch.
3. Mix well and let marinate for at least 15 minutes.

Prepare the mushrooms:

1. Clean the mushrooms gently with a damp paper towel (avoid soaking them).
2. Slice shiitake caps, tear oyster mushrooms, and separate enoki mushrooms.
3. If using dried shiitake mushrooms, soak them in warm water for 30 minutes until soft, then squeeze out excess water and slice. Reserve the soaking liquid to add to the stew later.

Cook the chicken:

1. Heat 2 tablespoons vegetable oil in a wok or large pot over high heat until smoking.
2. Add the marinated chicken pieces and spread them out in a single layer.
3. Allow them to sear undisturbed for 1-2 minutes until golden brown on one side.
4. Flip the pieces and brown the other side for another 1-2 minutes.
5. Remove the chicken and set aside (it will not be fully cooked at this stage).

Make the stew:

1. In the same wok or pot, add 1 tablespoon of vegetable oil.
2. Add the ginger and garlic, stir-frying for 30 seconds until fragrant.
3. Add the white parts of the green onions and stir-fry for another 30 seconds.
4. Add all the mushrooms and stir-fry for 2-3 minutes until they begin to soften and release their moisture.
5. Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot.
6. Return the chicken to the pot.
7. Add the light soy sauce, dark soy sauce, oyster sauce, and sugar.
8. Pour in the chicken stock (and mushroom soaking liquid if using dried shiitakes).
9. Add the star anise, cinnamon stick, and bay leaves.
10. Bring to a boil, then reduce heat to low.
11. Cover and simmer for about 30 minutes, until the chicken is tender and fully cooked.

Finish the dish:

1. Remove the star anise, cinnamon stick, and bay leaves.
2. Add the green parts of the green onions.
3. Stir the cornstarch slurry to recombine, then gradually add it to the simmering stew while stirring.
4. Cook for another 1-2 minutes until the sauce thickens slightly.
5. Taste and adjust seasoning if needed.

Serve:

1. Ladle the stew into bowls over steamed rice.
2. Garnish with fresh cilantro leaves and additional chopped green onions if desired.

This deeply flavorful Chinese chicken and mushroom stew combines the umami richness of three types of mushrooms with tender chicken in a savory sauce. The dish exemplifies the Chinese cooking philosophy of balancing textures and flavors while highlighting the natural taste of the ingredients. The different varieties of mushrooms each contribute their unique texture and flavor profile, creating a complex yet harmonious dish that’s perfect for cool weather.

98. Kuku Paka (East African Coconut Chicken Curry)

Ingredients

For the marinade:

• 2 pounds (900g) bone-in chicken pieces (thighs and drumsticks work best)
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon ginger paste
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander

For the curry:

• 3 tablespoons vegetable oil or ghee
• 1 large onion, finely diced
• 2 medium tomatoes, diced
• 1 cinnamon stick
• 4 cardamom pods, slightly crushed
• 4 cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cayenne (adjust to taste)
• 2 green chilies, slit lengthwise
• 2 cans (13.5 oz each) coconut milk (preferably full-fat)
• 1 cup chicken stock
• Salt to taste
• 2 tablespoons fresh lemon juice

For garnish:

• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped (optional)
• 1-2 green chilies, thinly sliced (optional)
• 1/4 cup crispy fried onions (optional)

Instructions

Marinate the chicken:

1. In a large bowl, mix all the marinade ingredients: lemon juice, garlic, ginger paste, green chili, salt, turmeric, cumin, and coriander.
2. Add the chicken pieces and massage the marinade into the meat, ensuring all pieces are well coated.
3. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the chicken:

1. Preheat oven to 375°F (190°C).
2. Place the marinated chicken pieces on a baking sheet, skin side up.
3. Bake for 25-30 minutes until partially cooked and starting to brown.
4. Alternatively, you can grill the chicken until partially cooked, which adds a wonderful smoky flavor typical of traditional Kuku Paka.
5. Reserve any juices from the chicken for the curry.

Prepare the curry:

1. Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
2. Add the cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
3. Add the diced onions and cook until golden brown, about 8-10 minutes.
4. Add the diced tomatoes and cook until they soften and break down, about 5 minutes.
5. Add all the ground spices: cumin, coriander, turmeric, black pepper, and cayenne. Stir continuously for 1-2 minutes to prevent burning.
6. Pour in one can of coconut milk and the chicken stock. Bring to a gentle simmer.
7. Add the partially cooked chicken pieces along with any reserved juices.
8. Add the slit green chilies.
9. Cover and simmer on low heat for 20-25 minutes until the chicken is fully cooked and tender.

Finish the curry:

1. Add the second can of coconut milk and stir gently.
2. Simmer uncovered for another 5-10 minutes until the sauce reaches your desired consistency.
3. Taste and adjust salt if needed.
4. Stir in the fresh lemon juice just before serving.

Serve:

1. Transfer to a serving dish and garnish with chopped cilantro, mint, sliced green chilies, and crispy fried onions if using.
2. Serve hot with basmati rice, chapati, or naan bread.

Kuku Paka is a beloved coastal dish found in Kenya and Tanzania, particularly among the Swahili communities with Indian influences. “Kuku” means chicken in Swahili, while “Paka” refers to the rich coconut sauce. This dish beautifully represents the fusion of African, Arab, and Indian culinary traditions that characterize East African coastal cuisine. The curry is known for its balanced flavors – creamy from the coconut milk, tangy from the lemon, and aromatic from the blend of spices. It’s commonly served during special occasions and celebrations but has become a popular everyday dish in many East African households.

99. Doro Wat (Ethiopian Spiced Chicken Stew)

Ingredients

For the berbere spice blend (or use 4-5 tablespoons store-bought):

• 2 tablespoons paprika
• 1 tablespoon hot chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For the chicken:

• 2 pounds (900g) chicken pieces (thighs and drumsticks preferred)
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt

For the stew:

• 3 large red onions, finely chopped
• 1/2 cup niter kibbeh (Ethiopian spiced clarified butter) or ghee
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 4-5 tablespoons berbere spice blend
• 1/4 cup tomato paste
• 1 cup chicken stock
• 1/2 cup dry red wine (optional)
• 1 tablespoon paprika
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon ground black pepper
• 4 hard-boiled eggs, peeled

For niter kibbeh (optional, makes about 1 cup):

• 1 cup unsalted butter
• 1 small onion, coarsely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, peeled and minced
• 1 cinnamon stick
• 1 teaspoon cardamom seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 2 whole cloves

For serving:

• Injera (Ethiopian sourdough flatbread)
• Fresh ayib (Ethiopian cheese) or cottage cheese (optional)

Instructions

Prepare the berbere spice blend (if making from scratch):

1. Combine all spices in a bowl and mix thoroughly.
2. Store any unused portion in an airtight container.

Prepare the niter kibbeh (if making from scratch):

1. Melt the butter in a small saucepan over low heat.
2. Add all the ingredients and simmer on very low heat for about 30 minutes, making sure the butter doesn’t burn.
3. Strain through a fine-mesh sieve or cheesecloth into a clean jar and let cool.
4. Store in the refrigerator for up to a month.

Prepare the chicken:

1. Wash chicken pieces and pat dry.
2. Place in a bowl and toss with lemon juice and salt.
3. Let marinate for 30 minutes at room temperature.

Prepare the hard-boiled eggs:

1. Place eggs in a saucepan and cover with cold water.
2. Bring to a boil, then reduce heat and simmer for 9 minutes.
3. Transfer eggs to an ice bath to cool, then peel.
4. Make 3-4 small cuts into each egg with a knife (this helps the eggs absorb the sauce).

Make the stew:

1. In a large, heavy-bottomed pot, cook the chopped onions over medium-low heat without oil or butter, stirring occasionally until they become soft and dry, about 10-15 minutes. This is a crucial step in developing the rich flavor of the dish.
2. Add the niter kibbeh (or ghee) and continue cooking the onions until they caramelize and turn golden brown, about 10 more minutes.
3. Add the minced garlic and ginger, and sauté for 2 minutes until fragrant.
4. Add the berbere spice blend and paprika. Stir constantly for 1-2 minutes to prevent burning.
5. Add the tomato paste and cook for another 3-4 minutes, stirring frequently.
6. Pour in the chicken stock and red wine (if using). Stir well to combine.
7. Add the marinated chicken pieces to the pot. Bring to a gentle simmer.
8. Reduce heat to low, cover, and simmer for about 40 minutes, turning the chicken occasionally, until the chicken is very tender and the sauce has thickened.
9. Add salt and pepper to taste.
10. Add the hard-boiled eggs to the stew and simmer for another 5 minutes to allow the eggs to absorb the flavors.

Serve:

1. Traditionally, Doro Wat is served family-style on a large platter lined with injera.
2. Ladle the stew onto the injera, making sure to include an egg portion for each serving.
3. Serve with additional injera on the side for scooping up the stew.
4. Optionally, serve with a side of ayib or cottage cheese to help balance the heat of the dish.

Doro Wat is considered Ethiopia’s national dish and is traditionally prepared for special occasions and holidays. The long, slow cooking process and complex spice blend create a rich, deeply flavored stew with a characteristic deep red color. The dish is typically quite spicy, but you can adjust the amount of berbere spice blend to suit your taste. Authentic Doro Wat requires patience—the slow cooking of the onions until they melt into the sauce is essential for developing the dish’s signature flavor and velvety texture.

100. Kokkinisto (Greek Cinnamon Chicken)

Ingredients

For the chicken:

• 3 pounds (1.4 kg) chicken pieces (thighs and drumsticks work best)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice

For serving:

• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional)
• Crumbled feta cheese (optional)
• Cooked rice, orzo, or crusty bread

Instructions

Prepare the chicken:

1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
3. Working in batches if necessary, brown the chicken pieces on all sides, about 3-4 minutes per side, until golden brown.
4. Transfer the browned chicken to a plate and set aside.

Make the sauce:

1. In the same pot, reduce heat to medium and add the chopped onion. Cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the cinnamon stick, bay leaves, ground cinnamon, allspice, cloves, and nutmeg. Stir to toast the spices lightly, about 30 seconds.
4. Add the tomato paste and cook, stirring constantly, for 1-2 minutes to caramelize slightly.
5. Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
6. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.
7. Add the diced tomatoes with their juice, chicken broth, red wine vinegar, and honey. Stir to combine.

Cook the chicken:

1. Return the browned chicken pieces to the pot, nestling them into the sauce.
2. Bring the mixture to a gentle boil, then reduce the heat to low.
3. Cover and simmer for about 45-50 minutes, until the chicken is very tender and fully cooked (internal temperature of 165°F/74°C).
4. Occasionally stir the sauce and turn the chicken pieces to ensure even cooking.

Finish the dish:

1. Once the chicken is tender, remove the lid and increase the heat to medium.
2. Simmer uncovered for about 10-15 minutes until the sauce has thickened slightly.
3. Remove and discard the cinnamon stick and bay leaves.
4. Stir in the fresh lemon juice.
5. Taste and adjust seasoning with additional salt and pepper if needed.

Serve:

1. Transfer the chicken to a serving platter and spoon the sauce over the top.
2. Sprinkle with chopped fresh parsley and mint (if using).
3. Optionally, scatter some crumbled feta cheese over the top.
4. Serve hot with rice, orzo, or crusty bread to soak up the delicious sauce.

Kokkinisto, which translates to “reddened” in Greek, is a traditional slow-cooked dish where the meat is braised in a rich, cinnamon-spiced tomato sauce. This aromatic dish is popular throughout Greece and is typically served at Sunday family gatherings. The combination of warm spices, particularly cinnamon, with the acidity of tomatoes and wine creates a complex, comforting flavor profile that’s distinctive of Greek cuisine. The long, slow cooking process allows the flavors to meld beautifully and results in incredibly tender chicken. While typically made with chicken, kokkinisto can also be prepared with beef or lamb for equally delicious results.

101. Chkmeruli (Georgian Garlic Chicken)

Ingredients

For the chicken:

• 1 whole chicken (about 3-4 pounds), spatchcocked or cut into pieces
• 2 tablespoons sunflower oil or butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried tarragon (optional)
• 1/2 teaspoon dried blue fenugreek (if available, or substitute with regular fenugreek)

For the garlic sauce:

• 15-20 cloves garlic (about 2 full heads), peeled
• 1 cup whole milk
• 1/2 cup plain yogurt (preferably full-fat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried blue fenugreek (if available)
• Pinch of cayenne pepper (optional)

For serving:

• Additional fresh cilantro and parsley for garnish
• Georgian ketsi (clay dish) for authentic presentation (optional)
• Fresh bread like Georgian shoti or mchadi (cornbread)

Instructions

Prepare the chicken:

1. If using a whole chicken, spatchcock it by removing the backbone and flattening the bird, or cut it into 8 serving pieces.
2. Pat the chicken dry with paper towels.
3. Season with salt, black pepper, tarragon, and fenugreek on all sides.
4. Let the chicken sit at room temperature for 30 minutes to absorb the flavors.

Cook the chicken:

Traditional method:

1. Ideally, cook the chicken on a charcoal grill for authentic smoky flavor. Grill for about 15-20 minutes per side until fully cooked (internal temperature of 165°F/74°C).

Alternative stovetop/oven method:

1. Preheat oven to 425°F (220°C).
2. Heat oil or butter in a large oven-safe skillet over medium-high heat.
3. Place the chicken skin-side down in the hot pan and cook until the skin is golden brown, about 6-8 minutes.
4. Flip the chicken and transfer the skillet to the oven.
5. Roast for 25-35 minutes (depending on chicken size) until the internal temperature reaches 165°F (74°C).
6. Remove from the oven and let rest for 10 minutes before cutting into serving pieces.

Prepare the garlic sauce:

1. While the chicken is cooking, crush the garlic cloves using a mortar and pestle until they form a smooth paste. (Alternatively, use a food processor or mince very finely with a knife.)
2. In a saucepan, melt the butter over medium-low heat.
3. Add the crushed garlic and cook gently for 1-2 minutes until fragrant but not browned.
4. Pour in the milk and bring to a gentle simmer.
5. Cook for about 5 minutes, stirring occasionally, until slightly reduced.
6. Reduce heat to low and whisk in the yogurt. Be careful not to let it boil after adding the yogurt.
7. Add the vinegar, salt, pepper, fenugreek, and cayenne (if using).
8. Simmer gently for another 3-5 minutes until the sauce has thickened slightly.
9. Stir in the chopped cilantro and parsley.
10. Taste and adjust seasoning if needed.

Serve:

1. Traditional Georgian style: Place the cooked chicken pieces in a hot clay dish (ketsi), pour the hot garlic sauce over the chicken, and let it sizzle.
2. Alternative method: Transfer the chicken to a serving platter and pour the garlic sauce over it.
3. Garnish with additional fresh herbs.
4. Serve immediately with Georgian bread for soaking up the delicious sauce.

Chkmeruli is a beloved dish from the country of Georgia, known for its generous use of garlic that becomes mellow and creamy when cooked in the milk-based sauce. The dish originates from the western region of Guria but is now popular throughout Georgia. The combination of grilled or roasted chicken with the rich, aromatic garlic sauce creates a memorable dish that showcases Georgia’s unique culinary heritage at the crossroads of Eastern Europe and Western Asia. The blue fenugreek (utskho suneli) is a distinctive Georgian spice, but regular fenugreek can be substituted if the Georgian variety is unavailable.

102. Kotopoulo Gemisto (Greek Stuffed Chicken)

Ingredients

For the chicken:

• 1 whole chicken (about 4-5 pounds/1.8-2.3 kg)
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, halved

For the rice stuffing:

• 1 cup long-grain rice
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup pine nuts
• 1/2 cup golden raisins
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 1/2 cups chicken broth

For the vegetables:

• 1 pound (450g) potatoes, peeled and cut into 2-inch chunks
• 2 large carrots, peeled and cut into 2-inch pieces
• 1 large red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup chicken broth or water

For the avgolemono sauce (optional):

• 2 eggs
• Juice of 1-2 lemons (about 1/4 cup)
• 1 cup chicken broth from the roasting pan
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and white pepper to taste

Instructions

Prepare the rice stuffing:

1. Rinse the rice under cold water until the water runs clear.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the pine nuts and cook until lightly golden, about 2-3 minutes.
6. Add the rinsed rice and stir to coat with oil, cooking for 2 minutes.
7. Add the raisins, chopped herbs, cinnamon, allspice, cloves, salt, pepper, and lemon zest.
8. Pour in the chicken broth and lemon juice, bring to a boil, then reduce heat to low.
9. Cover and simmer for about 15 minutes, until the rice is partially cooked (it will finish cooking inside the chicken).
10. Remove from heat and let cool for 15 minutes.

Prepare the chicken:

1. Preheat the oven to 375°F (190°C).
2. Remove giblets from the chicken cavity and rinse the chicken inside and out with cold water.
3. Pat dry thoroughly with paper towels.
4. In a small bowl, mix the olive oil, salt, pepper, oregano, and thyme.
5. Rub the mixture all over the chicken, inside and out.
6. Stuff the cavity with the cooled rice mixture, being careful not to pack it too tightly (the rice will expand as it cooks).
7. Secure the opening with toothpicks or kitchen twine to keep the stuffing inside.
8. Place the stuffed chicken in a large roasting pan.
9. Squeeze half a lemon over the chicken and place both lemon halves in the roasting pan.

Prepare the vegetables:

1. In a large bowl, toss the potatoes, carrots, onion, and bell pepper with olive oil, salt, pepper, and oregano.
2. Arrange the vegetables around the chicken in the roasting pan.
3. Pour the chicken broth or water over the vegetables.

Roast the chicken:

1. Place the roasting pan in the preheated oven.
2. Roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the stuffing reaches 165°F (74°C).
3. Baste the chicken and vegetables with the pan juices every 30 minutes.
4. If the chicken is browning too quickly, cover loosely with aluminum foil.
5. Once cooked, remove from the oven and let rest for 15 minutes before carving.

Prepare the avgolemono sauce (optional):

1. While the chicken is resting, strain 1 cup of the pan juices into a small saucepan.
2. In a medium bowl, whisk the eggs until frothy.
3. Slowly whisk in the lemon juice.
4. Gradually add the warm pan juices to the egg mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened.
6. If a thicker sauce is desired, slowly whisk in the cornstarch mixture.
7. Season with salt and white pepper to taste.

Serve:

1. Carefully remove the stuffing from the chicken and place in a serving bowl.
2. Carve the chicken and arrange on a platter with the roasted vegetables.
3. Serve with the avgolemono sauce on the side.
4. Garnish with additional fresh herbs and lemon wedges.

Kotopoulo Gemisto is a traditional Greek celebratory dish often prepared for Sunday family gatherings and special occasions. The combination of aromatic herbs and warm spices in the rice stuffing, along with the bright, tangy avgolemono sauce, creates a memorable meal that showcases the vibrant flavors of Greek cuisine. The dish reflects the Mediterranean approach to cooking, utilizing fresh ingredients and herbs to create layers of flavor. While it requires some preparation time, the result is a showstopping centerpiece that brings families together around the table in true Greek tradition.

103. Murgh Musallam (Mughal Whole Spiced Chicken)

Ingredients

For the chicken:

• 1 whole chicken (approx. 3-4 pounds/1.5-2 kg)
• 4 hard-boiled eggs, peeled (optional traditional addition)

For the first marinade:

• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons lemon juice
• 1 teaspoon salt

For the second marinade:

• 1 cup plain yogurt (hung or Greek yogurt works best)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 8-10 strands of saffron, soaked in 2 tablespoons warm milk
• 2 tablespoons kewra water (screwpine essence) or rose water
• 1 teaspoon salt
• 2 tablespoons mustard oil or ghee

For the gravy:

• 4 tablespoons ghee or vegetable oil
• 2 large onions, finely sliced
• 2 bay leaves
• 1-inch cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 1 black cardamom pod
• 1 star anise
• 1 tablespoon ginger-garlic paste
• 3 medium tomatoes, pureed
• 1/2 cup cashew nuts, soaked and ground to a paste
• 1/2 cup fresh cream
• 1 teaspoon garam masala
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• Salt to taste

For garnish:

• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fried onions
• 1 tablespoon ginger, julienned
• 1 tablespoon silver varq (edible silver leaf, optional)
• 1/4 cup slivered almonds and pistachios, lightly toasted

Instructions

Prepare the chicken:

1. Clean the chicken thoroughly and pat dry with paper towels.
2. Make deep incisions on the breast, thighs, and legs with a sharp knife.
3. If using the traditional method, carefully loosen the skin from the breast to create a pocket.

First marinade:

1. Mix all ingredients for the first marinade in a bowl.
2. Rub this mixture all over the chicken, including inside the cavity and under the skin.
3. Massage the marinade well into the incisions.
4. Let the chicken marinate for at least 30 minutes.

Second marinade:

1. Mix all ingredients for the second marinade in a bowl.
2. After the first marination period, coat the chicken thoroughly with this second marinade.
3. If using the traditional method, place the hard-boiled eggs inside the chicken cavity.
4. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the gravy:

1. Heat ghee or oil in a large, heavy-bottomed pot over medium heat.
2. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, and star anise) and sauté until fragrant, about 30 seconds.
3. Add the sliced onions and fry until golden brown, about 10-12 minutes.
4. Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
5. Add the tomato puree and cook until the oil starts to separate, about 5-7 minutes.
6. Add the cashew paste and stir well. Cook for another 3-4 minutes.
7. Add salt to taste and 1 cup of water. Bring to a simmer.

Cook the chicken:

1. Preheat the oven to 350°F (180°C).
2. Place the marinated chicken on a roasting rack in a large roasting pan.
3. Roast for about 30 minutes.
4. Remove from the oven and carefully place the chicken in the prepared gravy.
5. If using a Dutch oven or large ovenproof pot: Cover and return to the oven for another 45-60 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
6. If using stovetop method: Cover and simmer on low heat for about 45-60 minutes, turning occasionally, until the chicken is fully cooked.

Finish the dish:

1. When the chicken is cooked, carefully remove it from the gravy and place on a serving platter.
2. Stir the fresh cream, garam masala, and kasoori methi into the gravy.
3. Adjust seasoning if needed.
4. Pour some of the gravy over the chicken, reserving the rest to serve on the side.

Garnish and serve:

1. Garnish the chicken with chopped coriander, mint, fried onions, julienned ginger, and toasted nuts.
2. If using, carefully place the silver varq on top of the chicken.
3. Serve hot with the remaining gravy on the side, accompanied by naan, biryani rice, or saffron pulao.

Murgh Musallam, which translates to “whole chicken” in Urdu, is a majestic dish from the royal Mughal kitchens of India. This regal preparation was traditionally served to emperors and nobility. The dish exemplifies the rich, complex flavors of Mughlai cuisine with its multiple layers of spices and aromas. The contrast between the crisp, roasted exterior and the tender, succulent meat infused with aromatic spices makes this an unforgettable centerpiece for special occasions and celebrations. The traditional addition of hard-boiled eggs stuffed inside the chicken is a nod to the Mughal love for extravagance and surprise elements in their cuisine.

104. Gaeng Gai Normai (Thai Bamboo Shoot Chicken Curry)

Ingredients

For the curry paste (or use 4-5 tablespoons store-bought red curry paste):

• 15 dried red chilies, soaked in warm water until soft, then drained
• 5 small shallots, roughly chopped
• 5 cloves garlic, peeled
• 2-inch piece galangal, peeled and chopped
• 2 stalks lemongrass, outer layers removed, lower third thinly sliced
• 1 tablespoon coriander roots, cleaned and chopped
• 1 teaspoon shrimp paste (kapi)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon white peppercorns
• 1 teaspoon salt
• Zest of 1 kaffir lime

For the curry:

• 2 tablespoons vegetable oil
• 4-5 tablespoons homemade or store-bought red curry paste
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cans (15 oz each) bamboo shoots, drained and sliced into strips
• 3 kaffir lime leaves, torn
• 2 tablespoons palm sugar (or brown sugar)
• 3 tablespoons fish sauce
• 1 can (14 oz) coconut milk
• 1 cup chicken stock
• 1 red bell pepper, sliced
• 2 Thai eggplants, quartered (optional)
• 1 cup Thai basil leaves
• 2 tablespoons lime juice
• Fresh Thai chilies, sliced (optional, for garnish)

For serving:

• Steamed jasmine rice
• Fresh lime wedges
• Additional Thai basil leaves

Instructions

Prepare the curry paste (if making from scratch):

1. In a mortar and pestle, pound the white peppercorns until fine.
2. Add the soaked dried chilies and salt, pound until smooth.
3. Add the shallots, garlic, galangal, lemongrass, and coriander roots. Pound until a smooth paste forms.
4. Add the shrimp paste, ground coriander, cumin, and kaffir lime zest. Continue pounding until you have a fine, uniform paste.
5. Alternatively, blend all ingredients in a food processor, adding a little water if necessary to help the blades move.

Prepare the bamboo shoots:

1. If using canned bamboo shoots, drain and rinse them well.
2. For optimal flavor, place the bamboo shoots in a pot of water, bring to a boil, and simmer for 5 minutes.
3. Drain and set aside. This helps remove any tinny taste from the canned shoots.

Cook the curry:

1. In a large pot or wok, heat the vegetable oil over medium-high heat.
2. Add the curry paste and stir-fry for 2-3 minutes until fragrant and the oil begins to separate.
3. Add 1/2 cup of the coconut milk (using the thicker part from the top of the can). Stir and simmer until the oil separates again, about 2-3 minutes.
4. Add the chicken pieces and stir to coat with the curry paste. Cook for 2-3 minutes until the chicken begins to change color.
5. Add the bamboo shoots and stir to combine with the curry paste.
6. Pour in the remaining coconut milk and chicken stock. Stir well.
7. Add the kaffir lime leaves, palm sugar, and fish sauce.
8. Bring to a boil, then reduce heat to medium-low.
9. Simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
10. Add the bell pepper and Thai eggplants (if using). Cook for another 5 minutes until the vegetables are tender but still retain some crunch.

Finish the curry:

1. Remove from heat and stir in the Thai basil leaves and lime juice.
2. Taste and adjust seasoning with additional fish sauce or palm sugar if needed.

Serve:

1. Transfer to a serving bowl.
2. Garnish with additional Thai basil leaves and sliced fresh chilies if desired.
3. Serve hot with steamed jasmine rice and lime wedges on the side.

Gaeng Gai Normai is a classic Thai curry that highlights the subtle, earthy flavor of bamboo shoots paired with tender chicken. The dish balances the characteristic Thai flavor profile with heat from the chilies, sweetness from palm sugar, saltiness from fish sauce, and sourness from lime juice. The fragrant curry paste forms the foundation of the dish, infusing it with complex aromas from lemongrass, galangal, and kaffir lime. In Thailand, this curry might be prepared with freshly foraged bamboo shoots during the rainy season, but canned bamboo shoots make this dish accessible year-round. The finished curry should have a rich, aromatic sauce that’s not too thick but substantial enough to coat the rice beautifully.

105. Gallina al Chilindron (Spanish Paprika Chicken)

Ingredients

For the chicken:

• 3 lbs (1.4 kg) chicken pieces (traditionally a whole chicken cut up, or use thighs and legs)
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large onion, finely diced
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 4 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sweet Spanish paprika (pimentón dulce)
• 1 teaspoon smoked Spanish paprika (pimentón ahumado)
• 1 cup dry white wine
• 1 cup chicken stock
• 14 oz (400g) canned crushed tomatoes
• 4 oz (115g) Spanish serrano ham or prosciutto, diced (optional but authentic)
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the chicken: Season the chicken pieces generously with salt and black pepper on all sides.
2. Brown the chicken: Heat the olive oil in a large, heavy-bottomed Dutch oven or casserole dish over medium-high heat. Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 4-5 minutes per side. Transfer the browned chicken to a plate and set aside.
3. Make the sofrito: In the same pot, reduce heat to medium and add the diced onion. Cook until softened and translucent, about 5 minutes. Add the bell peppers and continue cooking for another 5 minutes until they begin to soften.
4. Add aromatics: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the bay leaf, sweet paprika, and smoked paprika, cooking for another minute to toast the spices slightly, being careful not to burn them.
5. Deglaze: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
6. Build the sauce: Add the crushed tomatoes and chicken stock. If using, add the diced serrano ham or prosciutto. Bring to a simmer.
7. Return the chicken: Place the browned chicken pieces back into the pot, nestling them into the sauce. Ensure they’re mostly covered by the liquid.
8. Slow cook: Reduce heat to low, cover the pot, and simmer gently for 45-60 minutes, or until the chicken is very tender and pulling away from the bone. For even more tender meat, cook for up to 90 minutes. Check occasionally, adding a splash of water or stock if the sauce becomes too thick.
9. Final touches: Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, slightly sweet from the peppers, and fragrant with paprika.
10. Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley.

Traditionally, this dish is served with crusty bread for sopping up the sauce, or with white rice or boiled potatoes.

106. Kotlet Schabowy (Polish Breaded Chicken Cutlet)

Ingredients

For the cutlets:

• 2 lbs (900g) pork loin or pork tenderloin (not chicken, despite the English translation sometimes suggesting chicken)
• 2 large eggs
• 1 cup all-purpose flour
• 2 cups breadcrumbs (preferably fresh or panko for extra crispiness)
• Salt and freshly ground black pepper
• 1 teaspoon garlic powder (optional, for added flavor)
• 1 teaspoon dried marjoram (optional, traditional Polish seasoning)
• Vegetable oil or lard for frying (traditionally lard is used)

For the marinade:

• 1 cup milk
• 2 garlic cloves, crushed
• 1 bay leaf
• 2-3 allspice berries

Instructions

1. Prepare the pork: Cut the pork loin into 1/2-inch (1.25 cm) thick slices. Place each slice between two sheets of plastic wrap or parchment paper and pound with a meat mallet until about 1/4-inch (0.6 cm) thick.
2. Marinate: In a large bowl, combine milk, crushed garlic cloves, bay leaf, and allspice berries. Place the flattened pork cutlets in the marinade, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably 2-3 hours (or overnight for maximum tenderness).
3. Set up breading station: When ready to cook, set up three shallow dishes:
   • First dish: flour seasoned with salt and pepper
   • Second dish: eggs beaten with a tablespoon of water
   • Third dish: breadcrumbs mixed with garlic powder and marjoram (if using)
4. Bread the cutlets: Remove the cutlets from the marinade and pat them dry with paper towels. Dredge each cutlet first in flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly with breadcrumbs, pressing gently to adhere.
5. Rest the breaded cutlets: Place the breaded cutlets on a plate or baking sheet and let them rest for about 10 minutes. This helps the coating adhere better during frying.
6. Heat the oil: In a large, heavy-bottomed skillet, heat about 1/4 inch (0.6 cm) of oil or lard over medium-high heat until it reaches about 350°F (175°C). You can test if it’s ready by dropping a breadcrumb in – it should sizzle immediately.
7. Fry the cutlets: Carefully place 2-3 cutlets in the hot oil (don’t overcrowd the pan). Fry until golden brown and crispy, about 3-4 minutes per side. The pork should reach an internal temperature of 145°F (63°C).
8. Drain and keep warm: Transfer the fried cutlets to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) while cooking the remaining cutlets.
9. Serve: Traditionally, kotlet schabowy is served with buttered boiled potatoes and mizeria (Polish cucumber salad with sour cream) or sauerkraut. A lemon wedge on the side is also common to squeeze over the cutlet before eating.

Tips:

• Make sure not to overcook the pork or it will become tough.
• For extra tenderness, you can use a meat tenderizer like papain (found in meat tenderizing powder) before marinating.
• The cutlets should make a hollow sound when tapped with a spatula if they’re properly cooked.
• Traditionally, bone-in pork chops may be used, but they require longer cooking time.

107. Galinhada (Brazilian Saffron Chicken and Rice)

Ingredients

For the chicken:

• 2 lbs (900g) bone-in chicken pieces (thighs and drumsticks work best)
• 4 tablespoons lime juice (from about 2 limes)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the rice:

• 3 tablespoons vegetable oil
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh cilantro, divided
• 1/2 teaspoon saffron threads (or 1 teaspoon turmeric as substitute)
• 2 cups long-grain white rice, rinsed and drained
• 4 cups chicken broth
• 1 bay leaf
• 1 cup frozen peas
• 1/2 cup pitted green olives, halved (optional)
• Salt and pepper to taste

Garnish:

• Hard-boiled eggs, quartered
• Fresh parsley or cilantro, chopped
• Lime wedges

Instructions

1. Marinate the chicken: In a large bowl, combine lime juice, minced garlic, cumin, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
2. Brown the chicken: Heat 2 tablespoons of oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and brown on all sides, about 3-4 minutes per side. You may need to work in batches to avoid overcrowding. Transfer browned chicken to a plate and set aside.
3. Sauté the vegetables: In the same pot, add the remaining tablespoon of oil if needed. Add onions and sauté until translucent, about 3 minutes. Add bell peppers and continue cooking for another 3 minutes. Stir in tomatoes, garlic, and half of the chopped cilantro. Cook for 2 minutes until fragrant.
4. Bloom the saffron: In a small bowl, combine saffron threads with 2 tablespoons of hot water or chicken broth. Let it steep for at least 5 minutes to release color and flavor.
5. Toast the rice: Add the rinsed rice to the vegetable mixture and stir for about 2 minutes until the grains are well-coated and slightly toasted.
6. Combine and simmer: Pour in the chicken broth, reserved marinade, steeped saffron with its liquid, and add the bay leaf. Season with salt and pepper to taste. Stir well and bring to a boil.
7. Add the chicken: Once boiling, nestle the browned chicken pieces into the rice mixture. Reduce heat to low, cover the pot, and simmer for 20 minutes.
8. Add finishing ingredients: After 20 minutes, gently fold in the frozen peas and green olives (if using) without disturbing the chicken too much. Cover and continue cooking for 5 more minutes, or until the rice is tender and has absorbed all the liquid and the chicken is fully cooked (internal temperature of 165°F/74°C).
9. Rest: Remove from heat and let the dish rest, covered, for 10 minutes.
10. Serve: Remove the bay leaf. Fluff the rice gently with a fork and garnish with the remaining cilantro, quartered hard-boiled eggs, and lime wedges. Traditionally, the chicken pieces would be left whole, but you can remove them, shred the meat, and mix it back into the rice if preferred.

Regional Variations:

• In Minas Gerais, small pieces of linguiça (Brazilian sausage) or calabresa sausage are sometimes added.
• Some regions include corn kernels along with the peas.
• In Goiás state, where galinhada is particularly popular, pequi (a Brazilian fruit) is often added. If you can find pequi, add it when you return the chicken to the pot.

Galinhada is typically served as a main dish for family gatherings and is perfect for Sunday lunch.

108. Chichingaro (Filipino Stewed Chicken Gizzards)

Ingredients

For the gizzards:

• 2 lbs (900g) chicken gizzards, cleaned and trimmed
• 1 tablespoon vinegar (for cleaning)
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4-5 cloves garlic, minced
• 1 thumb-sized piece ginger, julienned
• 2 medium tomatoes, diced
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 cup water or chicken broth
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 star anise (optional but adds depth)
• 1 tablespoon brown sugar
• 1 bell pepper, sliced (green or red)
• 2-3 bird’s eye chilies (siling labuyo), sliced (adjust to taste)
• Salt to taste
• 2 tablespoons cooking oil

Optional additional ingredients:

• 1 carrot, diced
• 1 potato, cubed
• 1/4 cup green peas
• 1 tablespoon fish sauce (patis)

Instructions

1. Clean the gizzards: Rinse chicken gizzards thoroughly under cold running water. In a bowl, soak them in water with 1 tablespoon of vinegar for about 15 minutes to help clean and remove any remaining impurities. Rinse again and drain well.
2. Prepare the gizzards: Using a sharp knife, trim off any excess fat or yellow membrane. Cut each gizzard in half (if they’re large) for more even cooking.
3. Parboil the gizzards: Place gizzards in a pot and cover with water. Bring to a boil and cook for about 10 minutes. This helps remove any remaining impurities and starts the tenderizing process. Drain and set aside.
4. Sauté aromatics: In a deep pan or pot, heat oil over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic and ginger, stirring until fragrant, about 1 minute. Add diced tomatoes and cook until softened, about 5 minutes.
5. Add the gizzards: Add the parboiled gizzards to the pan and stir to combine with the aromatics. Cook for about 5 minutes, stirring occasionally.
6. Season the dish: Pour in soy sauce and oyster sauce (if using). Add water or chicken broth, bay leaves, black peppercorns, star anise (if using), and brown sugar. Stir to combine.
7. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 40-60 minutes, or until the gizzards are tender. Check occasionally and add more water if needed to maintain a stew-like consistency.
8. Test for tenderness: Around the 40-minute mark, test a gizzard for tenderness. The cooking time can vary significantly depending on the size and age of the gizzards. They should be tender enough to chew but still have some resistance (not mushy).
9. Add vegetables: When the gizzards are almost tender, add bell peppers, carrots and potatoes (if using). Continue simmering for about 10 minutes, or until vegetables are cooked but still firm.
10. Final seasoning: Add bird’s eye chilies (adjust according to your spice preference) and green peas (if using). Taste and adjust seasoning with salt or fish sauce as needed. Simmer for another 5 minutes.
11. Reduce sauce: If the sauce is too thin, remove the lid and increase heat to medium, allowing it to reduce and thicken slightly.
12. Serve: Remove bay leaves and star anise before serving. Chichingaro is traditionally served hot over steamed rice.

Tips:

• For extra tenderness, you can use a pressure cooker to cook the gizzards after the sautéing step. Cook under pressure for about 20-25 minutes instead of the long simmer.
• Some Filipino cooks add a splash of vinegar or calamansi juice at the end for a subtle tangy note.
• Leftovers taste even better the next day as flavors continue to develop.
• This dish pairs well with atchara (pickled green papaya) as a side dish.

109. Jeow Mak Keua (Laotian Chicken and Eggplant Dip)

Ingredients

For the dip:

• 2 medium Asian eggplants (about 1 lb/450g total)
• 4 cloves garlic, unpeeled
• 2-3 Thai bird’s eye chilies (adjust to taste)
• 1 small shallot, unpeeled
• 2 tablespoons fish sauce (padaek or regular fish sauce)
• 1-2 tablespoons lime juice, freshly squeezed
• 1 tablespoon roasted rice powder (khao khua)
• 2 tablespoons chopped cilantro
• 2 green onions, finely sliced

For the roasted rice powder (if making from scratch):

• 3 tablespoons glutinous rice (sticky rice)

Note:

• Traditional Jeow Mak Keua does not typically contain chicken. It’s primarily an eggplant-based dip. If you specifically want chicken included, you could add 1 cup of finely shredded cooked chicken to the final mixture.

Instructions

1. Prepare for grilling: Preheat your grill to medium-high heat. If using an oven broiler instead, preheat it to high.
2. Grill the vegetables: Place whole eggplants, unpeeled garlic cloves, shallot, and chilies on the grill. Grill until all sides are charred and softened:
   • Eggplants will take 10-15 minutes, turning occasionally until the skin is blackened and the flesh is very soft
   • Garlic will take about 5-7 minutes until softened but not burnt
   • Shallot will take about 5-8 minutes until softened and charred
   • Chilies will take 2-3 minutes until slightly charred
3. Make roasted rice powder (if not store-bought): In a dry skillet over medium heat, toast the glutinous rice, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes. Let it cool, then grind in a spice grinder, mortar and pestle, or food processor until it becomes a coarse powder.
4. Prepare the grilled vegetables: Once grilled:
   • Let eggplants cool slightly, then peel off and discard the charred skin. Place the flesh in a bowl.
   • Peel the garlic and shallot.
   • Remove stems from the chilies.
5. Traditional method with mortar and pestle:
   • Place the chilies and garlic in the mortar and pound until crushed.
   • Add the shallot and continue pounding until coarsely mashed.
   • Add the eggplant flesh and pound until you achieve a chunky dip consistency (not completely smooth).
   • Stir in fish sauce, lime juice, and roasted rice powder.
   • Mix in chopped cilantro and green onions.
6. Alternative food processor method:
   • Pulse the chilies, garlic, and shallot in a food processor until coarsely chopped.
   • Add the eggplant flesh and pulse a few times to combine, maintaining some texture.
   • Transfer to a bowl and mix in the fish sauce, lime juice, and roasted rice powder by hand.
   • Stir in cilantro and green onions.
7. Adjust flavors: Taste and adjust with more fish sauce for saltiness, lime juice for acidity, or chilies for heat.
8. Optional addition of chicken: If you’d like to include chicken in this typically vegetable-only dish, fold in 1 cup of finely shredded cooked chicken after all other ingredients are combined.
9. Rest: Allow the dip to rest for about 15-30 minutes before serving to let the flavors meld together.
10. Serve: Jeow Mak Keua is traditionally served at room temperature with sticky rice (khao niaw) and fresh vegetables such as cucumber slices, long beans, cabbage leaves, or lettuce.

Tips:

• For the most authentic flavor, grilling over charcoal is preferred, as it adds a smoky element essential to Lao cuisine.
• If you can’t grill, roasting the vegetables in a very hot oven (450°F/230°C) is an acceptable alternative, though it won’t have quite the same smoky flavor.
• The dip tastes even better after sitting for a few hours or overnight in the refrigerator.
• In Laos, this would typically be quite spicy – adjust the chili amount to your preference.

This dip is a staple in Laotian cuisine and is often served as part of a family-style meal with multiple dishes.

110. Chikhirtma (Georgian Chicken Soup with Egg-Lemon Liaison)

Ingredients

For the broth:

• 1 whole chicken (about 3-4 lbs/1.5-2 kg), cut into pieces (or 2 lbs/900g chicken parts with bones)
• 10 cups cold water
• 1 large onion, peeled and quartered
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large pieces
• 5 cloves garlic, peeled and lightly crushed
• 2 bay leaves
• 5-6 black peppercorns
• 1 teaspoon salt

For the soup:

• 3 tablespoons butter or clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground marigold (imeruli shaphrani) or saffron (optional, but traditional)
• 3 tablespoons all-purpose flour
• 1/4 cup white wine vinegar or fresh lemon juice (adjust to taste)
• 3 large eggs
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh mint, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Make the chicken broth: Place chicken pieces in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
2. Add aromatics to broth: Once the foam subsides (about 10 minutes), add onion, carrots, celery, garlic, bay leaves, peppercorns, and salt to the pot. Simmer gently, partially covered, for about 1 hour until the chicken is very tender and falling off the bone.
3. Strain the broth: Remove the chicken pieces and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot, discarding the vegetables and aromatics. Return the broth to a gentle simmer.
4. Prepare the chicken: When cool enough to handle, remove the chicken meat from the bones, discarding skin and bones. Shred or chop the meat into bite-sized pieces and set aside.
5. Start the soup base: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Add spices: Stir in the ground coriander, cinnamon, cloves, and marigold or saffron (if using). Cook for about 30 seconds until fragrant.
7. Make a roux: Sprinkle the flour over the onion mixture and stir continuously for 2-3 minutes to cook the flour without browning it.
8. Combine broth and roux: Gradually add about 2 cups of the hot broth to the roux mixture, whisking constantly to prevent lumps. Once smooth, pour this mixture back into the pot with the remaining broth. Bring to a gentle simmer.
9. Add vinegar/lemon: Stir in the white wine vinegar or lemon juice, starting with half the amount and adjusting later to taste.
10. Prepare the egg-lemon liaison (tempered eggs): In a medium bowl, whisk the eggs until well beaten. Very slowly, while whisking constantly, add about 1 cup of the hot broth to the eggs to temper them and prevent curdling.
11. Add the liaison to the soup: Remove the soup from heat. While stirring the soup continuously, gradually pour in the tempered egg mixture. The soup will thicken slightly and become creamy. Do not return to boil after adding eggs as they will curdle.
12. Finish the soup: Add the shredded chicken back to the soup. Stir in most of the chopped cilantro and mint, reserving some for garnish. Taste and adjust seasoning with salt, pepper, and additional vinegar or lemon juice if needed.
13. Serve: Ladle the hot soup into bowls and garnish with the reserved herbs. Traditionally, this soup is served with Georgian bread like shoti to soak up the flavorful broth.

Tips:

• The key to a successful egg-lemon liaison is temperature control—the soup should be hot but not boiling when adding the tempered eggs, and should not be returned to a boil afterward.
• For an authentic Georgian flavor, try to find ground marigold (Georgian saffron), though regular saffron makes a good substitute.
• Some regional variations include adding a small amount of rice (about 1/4 cup) to the soup after straining the broth.
• The soup should have a distinctive tangy flavor from the vinegar or lemon juice—adjust to your taste.

This traditional Georgian soup is served at celebrations and is considered a remedy for hangovers and colds!

111. Poulet à la Moambé (Congolese Palm Butter Chicken)

Ingredients

For the chicken:

• 3 lbs (1.4 kg) chicken pieces (thighs, drumsticks, and breasts work well)
• 2 tablespoons vegetable oil
• 2 onions, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 1-2 hot chilies (scotch bonnet or habanero), seeded and minced (adjust to taste)
• 1 cup (250ml) palm butter/palm nut cream (also called moambe or palm nut sauce)
• 1 cup chicken stock
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon peanut butter (optional, for added richness)

For serving:

• 4 cups cooked white rice
• Fried plantains (optional)
• Steamed cassava leaves or spinach (optional)
• Fresh cilantro, chopped for garnish
• Lime wedges

Instructions

1. Prepare the chicken: Season the chicken pieces generously with salt and pepper on all sides.
2. Brown the chicken: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides until golden, about 4-5 minutes per side. Transfer the browned chicken to a plate and set aside.
3. Sauté aromatics: In the same pot, reduce heat to medium. Add the diced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add vegetables: Stir in the diced tomatoes, bell pepper, and hot chilies. Cook for about 5 minutes until the vegetables have softened and the tomatoes begin to break down.
5. Add palm butter: Stir in the palm butter/palm nut cream. If using canned palm butter, you may need to dilute it slightly with some chicken stock if it’s very thick. Mix well to combine with the vegetables.
6. Return chicken to pot: Add the browned chicken pieces back to the pot, nestling them into the sauce. Add bay leaves and pour in the chicken stock.
7. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 45-60 minutes, or until the chicken is very tender and fully cooked. Stir occasionally to prevent sticking.
8. Finish the sauce: If using peanut butter, stir it in during the last 10 minutes of cooking to add richness and help thicken the sauce. Taste and adjust seasoning with salt and pepper as needed.
9. Serve: Remove bay leaves before serving. Traditionally, Poulet à la Moambé is served over white rice with sides of fried plantains and steamed cassava leaves or spinach. Garnish with fresh chopped cilantro and lime wedges.

Notes:

Finding Palm Butter:

• Palm butter (also called palm nut cream or moambe sauce) can be found in African grocery stores, international markets, or online.
• If using canned palm butter concentrate, you may need to adjust the quantity as it can be quite strong.
• In a pinch, you can substitute with a mixture of 3/4 cup tomato paste and 1/4 cup red palm oil, though the flavor won’t be quite the same.

Regional Variations:

• In some regions, cooks add a bit of smoked fish to enhance the flavor.
• The level of spiciness varies greatly by preference—adjust the chilies to your taste.
• Some versions include okra as a thickener and additional vegetable.

Traditional Accompaniments:

In Congo and throughout Central Africa, this dish is often served as part of a larger meal called “The Three Cs” which includes:

• Chicken (Poulet à la Moambé)
• Cassava leaves (called Saka-Saka or Pondu)
• Chikwanga (fermented cassava dough)

This dish is considered the national dish of several Central African countries, including the Democratic Republic of Congo, Angola, and Gabon.