Browse 3 recipes collected around non vegetarian.
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◷ 110 minmedium
Tender chicken thighs slow-braised in a rich and slightly spicy Bumbu Rujak sauce, featuring seasonal vegetables like eggplant and green beans. This skillet supper celebrates traditional Indonesian flavors with a comforting and easy-to-prepare technique perfect for weeknight dinners.
Dec 30
◷ 45 minmedium
A traditional Indonesian steamed chicken dumpling, Siomay, served with a rich and savory peanut sauce. This recipe showcases poached chicken mixed with aromatic spices, wrapped in thin wonton wrappers, and lightly steamed to tender perfection. It's a quick and approachable dish highlighting classic Indonesian flavors with familiar poaching and steaming techniques.
Dec 5
◷ 60 minmedium
A hearty and aromatic Ethiopian chicken stew slow-simmered using a pressure cooker to tender perfection. Infused with berbere spice blend, garlic, and ginger, served traditionally with injera or rice for a comforting weeknight meal.
Nov 26Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), vegetable oil, shallots, peeled and roughly chopped, garlic, peeled, red chilies, deseeded for less heat (adjust to taste). Equipment: large heavy-bottomed skillet or Dutch oven with lid, blender or mortar and pestle, measuring spoons, chef's knife, cutting board, spatula or wooden spoon.
Kitchen tip: To speed up cooking, you can brown the chicken in batches to avoid overcrowding the pan, then combine all ingredients for the braise step.
Preparation takes 30 minutes. Cooking takes 15 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breast or thigh, thin wonton wrappers (about 40 wrappers), garlic, minced, shallots, minced, white pepper. Equipment: large saucepan or pot, steamer basket or steaming rack, mixing bowls, food processor or blender (optional), measuring spoons, sharp knife.
Kitchen tip: Do not boil the poaching liquid vigorously to keep the chicken tender and juicy.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, onions, garlic, ginger, berbere spice. Equipment: pressure cooker, chef’s knife, wooden spoon, measuring spoons, measuring cups, cutting board.
Kitchen tip: Caramelizing the onions slowly is key to developing authentic deep flavor — don’t rush this step.