Recipe Sifter

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Authentic Chinese stir-fried chicken and asparagus in fermented black bean sauce with garlic and sherry. A savory, glossy wok dish with tender thigh meat that rivals your favorite takeout.

Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Lean chicken breast strips over brown rice simmered in chicken broth, tomatoes, cumin, and chili powder. Topped with pimentos, capers, and green peas.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.