277 chicken mani recipes

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.

Roasted chicken thighs Provençal with crispy skin-on thighs, rosemary-thyme potatoes, roasted plum tomatoes, carrots, and briny Niçoise olives. A French countryside sheet-pan dinner for six.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.

Grilled chicken and shrimp kebabs with kiwi, red pepper, and red onion in a lime-ginger-honey marinade. Tropical, colorful, and cooked in under 10 minutes.

Dress up your chicken with this recipe that will add a boost of flavor to your dinner.

Traditional Turkish bulgur pilaf sauteed with butter, serrano chiles, and tomato, then steamed in stock and finished with fresh mint. An authentic kavurma-style side dish with gentle heat.

A succulent crockpot dish made with potatoes, green bell peppers, spaghetti sauce and dried basil.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.