603 poultry recipes

Yogurt-marinated chicken breasts rubbed with toasted coriander, cumin, ginger, and cayenne, then broiled until charred and tender. Served on crisp julienned radishes with fresh scallions and lime.

Whole roasted chicken glazed with sweet honey and warm curry spices creates crispy golden skin over tender meat. Clove-studded onion inside perfumes the bird as it roasts.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Roast turkey with stuffing, a complete guide to preparing, stuffing, and roasting a whole bird with butter basting and a foil tent for even browning. A holiday classic done right.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Steamed whole chicken rubbed with oil and salt, then drizzled with a warm sesame-ginger-soy sauce and topped with toasted sesame seeds and scallions. Chinese-style and full of flavor.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.