Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.
Grilled chicken quesadillas are a summer favorite. Fill the quesadillas with the chicken and onion beforehand, and grill them as guests arrive.
A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.
French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.
Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.
Meaty chicken legs are sauteed in butter with plenty of garlic and then white wine and verjus are tipped in. The crowning touch is the addition of sour grapes.
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
The sweet spicy aromas of North Africa will fill your kitchen when you make this tagine. Chicken and lentils allow this stew to be ready in about an hour.
For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.
Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.
Tender chicken and sweet get cozy in this pot pie topped with puff pastry from Jamie Oliver.
For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
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