Recipe Sifter

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.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Basic gumbo loaded with chicken, andouille sausage, and shrimp in a deep brown roux-thickened broth, simmered with the trinity, tomatoes, and Cajun seasoning. A hearty Louisiana-style one-pot for a hungry crowd.

Citrus chicken marinated in a bright blend of lemon and orange juice, garlic, oregano, and a kick of red pepper flakes. A versatile marinade you can grill, bake, broil, or saute for juicy, tangy chicken.

Add a kick your chicken with this delicious recipe that uses lemon juice, olives and a variety of spices.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Flour-dusted chicken browned in butter and olive oil, then oven-baked in a rustic white wine and tomato sauce with mushrooms. A French bistro classic made simple.

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

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.

Saffron and turmeric-rubbed chicken marinates overnight, then simmers until tender in a thick, golden sauce with olives and pickled lemons. A Moroccan tagine-style feast that feeds a crowd.

Thai-style chicken braised with lemongrass, chili, and fish sauce until tender, finished with homemade caramel for depth and color.