Chicken recipe collection

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

Mandarin Cornish hens: small game hens roasted and basted in a bright orange juice glaze for tender, citrus-kissed meat and burnished skin. An elegant, simple main with one bird per person or to share.

This sauce is excellent on chicken, lamb and fish!

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.