Recipe Sifter

One of our favorite chicken crock pot recipes. An easy slow cooker chicken recipe with ample sweet and sour sauce and a variety of textures that everyone loves.

A quick, easy and tasty Asian stir-fry! The tahini-orange sauce adds the rich, nutty and slightly sweet flavors, which makes the dish taste absolutely delicious!

Asian flavors ring true in this orange scented Chinese chicken with snow pea pods.

Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.

Creamy chicken rice soup but without any cream to keep it light and delicious.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Grandma's sweet and sour chicken simmered on the stovetop in a homemade pineapple, vinegar, and brown sugar sauce with crisp-tender peppers and onion. A from-scratch take on takeout, over rice.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

This quick and tasty Tso's chicken is one of the most popular foods in Chinese restaurant or take-out. But when you realize how simple the dish is, you can just make it at your own kitchen within half an hour.

Israeli orange chicken roasted whole with a fresh orange stuffed inside, glazed with honey and ginger, and basted with wine. A fragrant, golden roast for holidays and gatherings.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.