37 recipes
Fragrant Indian chicken biryani layered with saffron-streaked basmati rice, tender potatoes, and a spiced yogurt-tomato sauce with cardamom, cloves, and cumin. Served with sweetened whipped yogurt.
Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.
A delicious French-Canadian dish made with boneless pork, veal and white wine.
This tangy and delicious chicken dish made with a variety of spices is best served with hot Chinese noodles.
Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.
Moroccan chicken and rice with pistachios, dried apricots, pine nuts, rose water, and edible rose and marigold petals. Fragrant North African feast with floral garnish.
Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.
Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.
Enjoy this delicious dish that is simple to make and will easily attract your kids to the kitchen.
Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!
A succulent chicken dish that is served with a delicious sauce everyone will love!
Not sure about chicken served with chocolate sauce, but my curiosity wanted me to make it, and I did. It actually came out delicious. All the flavours worked so well. Definitely will be making it again soon!
Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.
Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.
Poblano and smoked chicken chowder with hominy, tomatillos, cumin, and white wine, topped with avocado, cilantro, and fresh lime. A smoky, spiced Mexican-inspired soup.
Honey apricot chicken braised with cumin, ginger, coriander, and cinnamon in a glossy honey-lemon sauce. A North African-inspired one-skillet dinner with tender, spice-rubbed pieces.