428 chicken nut recipes

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Rich chicken and linguica gumbo built on a nut-brown roux with the holy trinity, fried chicken, and smoky sausage simmered in chicken stock. Ladle over rice for a Cajun feast.

Light pasta and basil soup with broken vermicelli, toasted pine nuts, and Parmesan in a fragrant chicken broth. A simple Italian-inspired bowl ready in under an hour.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

Leave the ground beef in the freezer, and use this delicious recipe that uses not chicken, but fish!

An easy no-fuss curry chicken but without the fat of a traditional curry chicken. Pop this in the slow cooker or crockpot and serve with some rice.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

An easy dish that's also very tasty. Quick and easy to make, perfect dinner on a busy week day.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

Ostrich, firstly, is actually a very tasty meat. It tastes somewhat like chicken...lol! Ok, it doesn't taste like chicken, but I couldn't resist the temptation. It is a very lean meat, possibly more lean than beef (therefore a fairly good alternative for those on some form of low cholesterol diet).And lastly, and most importantly, this cut of meat is an inexpensive alternative to the more luxurious ox tail that we seem to reserve for graduations and wedding rehearsals.