Browse 118 recipes collected around poultry.
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◷ 80 minmedium
A hearty Lebanese-inspired stew featuring tender poached chicken simmered with fragrant spices and nutty freekeh grain. This comforting dish celebrates seasonal vegetables and authentic Middle Eastern flavors, perfect for a wholesome weeknight meal.
Dec 17
◷ 90 minmedium
A hearty and aromatic braised chicken dish inspired by traditional Balinese flavors, featuring seasonal root vegetables. Tender chicken is slow-cooked in a fragrant spice blend including turmeric, ginger, and chili, producing rich, layered flavors perfect for a cozy weeknight meal.
Dec 15
◷ 115 minmedium
A comforting Ethiopian classic featuring slow-braised chicken in a spicy berbere sauce, served alongside soft injera dumplings that soak up the rich flavors, ideal for a flavorful weeknight meal.
Dec 15
◷ 45 minmedium
A vibrant Indonesian-inspired skillet supper featuring marinated grilled chicken (ayam bakar) cooked over the stovetop, paired with a medley of seasonal leafy greens steamed to perfection. This dish showcases traditional Indonesian flavors through familiar techniques, offering a weeknight-friendly meal with balanced protein and fresh vegetables.
Dec 14
◷ 60 minmedium
Tender chicken dumplings gently poached and served with a rich Ethiopian-style lentil stew seasoned with berbere spice blend, combining comforting flavors with a nod to traditional Ethiopian cuisine. Perfect for a weeknight skillet supper.
Dec 14
◷ 55 minmedium
A vibrant and wholesome weekday dinner featuring marinated Peruvian-style pan-seared chicken served alongside fluffy quinoa and a medley of roasted seasonal vegetables. This recipe highlights traditional Peruvian flavors with accessible techniques perfect for a weeknight meal.
Dec 13
◷ 85 minmedium
A comforting Filipino-inspired recipe featuring tender steamed chicken paired with laing—a creamy taro leaf stew in coconut milk—and fragrant garlic rice. This dish showcases the delicate flavors of traditional Filipino cuisine using steaming as the cooking method for a light yet hearty meal.
Dec 11
◷ 35 minmedium
A vibrant Indonesian-inspired stir-fry featuring chicken simmered in a spicy rica-rica sauce, paired with fresh seasonal vegetables for a flavorful weeknight meal.
Dec 10
◷ 40 minmedium
A wholesome Ethiopian-inspired skillet supper featuring tender steamed chicken combined with a medley of seasonal vegetables, infused with traditional spices like berbere and mitmita. This recipe celebrates familiar cooking methods with a healthy twist, offering a balanced and fragrant weeknight meal.
Dec 10
◷ 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
◷ 50 mineasy
A vibrant twist on traditional Filipino chicken adobo, this recipe features marinated chicken thighs steamed alongside seasoned pumpkin slices, preserving rich flavors while embracing a lighter cooking method. The dish highlights seasonal pumpkin and is accented with simple aromatics to keep the classic sour-savory profile intact.
Dec 5
◷ 55 minmedium
A wholesome and vibrant Ethiopian-inspired grain bowl featuring tender pressure-cooked chicken seasoned with traditional Berbere spices, served over a bed of nutty teff grains, complemented by sautéed collard greens and spiced lentils. This recipe highlights seasonal produce and traditional Ethiopian flavors with accessible techniques for a balanced weeknight meal.
Dec 4Advert
Compare 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 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, garlic, ground cumin, ground cinnamon. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: Rinse freekeh under cold water before cooking to remove dust or impurities.
Preparation takes 20 minutes. Cooking takes 70 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, garlic, minced, fresh ginger, grated, fresh turmeric, peeled and grated (or 1 tsp ground turmeric). Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: Use bone-in, skin-on chicken thighs for juiciness and better flavor.
Preparation takes 25 minutes. Cooking takes 90 minutes. Allow 115 minutes in total. Makes 4 servings. Key ingredients: chicken, onions, garlic, berbere spice, clarified butter. Equipment: large heavy-bottomed pot or Dutch oven, mixing bowl, whisk, wooden spoon, measuring cups and spoons, large pan or pot for boiling dumplings, colander.
Kitchen tip: Slowly caramelizing the onions is key to developing the characteristic sweetness and depth in Doro Wat.
Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, kecap manis, garlic, ginger, turmeric powder. Equipment: large bowl, stove-top skillet or frying pan, steaming basket or colander, pot with lid for steaming.
Kitchen tip: Marinate the chicken up to 2 hours in advance to enhance the flavor.
Preparation takes 25 minutes. Cooking takes 35 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: ground chicken (breast or thigh), onion, finely chopped, garlic, minced, ginger, grated, berbere spice blend, divided. Equipment: large mixing bowl, large skillet or sauté pan with lid, medium saucepan, wooden spoon, measuring spoons, knife and cutting board, slotted spoon.
Kitchen tip: Ensure dumplings are sealed well to prevent filling from leaking during poaching.
Preparation takes 20 minutes. Cooking takes 35 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: boneless, skin-on chicken thighs, garlic, minced, ground cumin, smoked paprika, aji amarillo paste (or substitute with mild chili paste). Equipment: medium bowl, large skillet or frying pan, baking sheet, medium saucepan, measuring spoons, knife, cutting board, mixing spoon, colander.
Kitchen tip: Marinate the chicken ahead of time to deepen the flavor profile.
Preparation takes 25 minutes. Cooking takes 60 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, dried taro leaves (dahon ng gabi), coconut milk (full fat), onion, finely chopped, garlic, minced. Equipment: steamer or large pot with steaming rack, large saucepan, skillet or frying pan, knife, cutting board, mixing bowls.
Kitchen tip: Make sure the steamer water does not touch the chicken to ensure proper steaming.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, cut into bite-sized pieces, vegetable oil, red bird’s eye chilies, deseeded for less heat, chopped, shallots, peeled and sliced, garlic, minced. Equipment: wok or large frying pan, knife, cutting board, measuring spoons, grater, wooden spoon or spatula, bowl.
Kitchen tip: To reduce heat, remove seeds from bird’s eye chilies before blending.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken thighs, cut into bite-sized pieces, berbere spice mix, mitmita (Ethiopian chili powder) or cayenne pepper, adjust to taste, vegetable oil or olive oil, garlic, minced. Equipment: large heavy skillet with lid, cutting board, sharp knife, measuring spoons and cups, wooden spoon or spatula.
Kitchen tip: Marinate the chicken for longer (up to 1 hour) if time allows to deepen the flavors.
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 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bone-in, skinless chicken thighs, pumpkin, peeled and sliced into 2 cm thick pieces, white vinegar, soy sauce, low sodium, garlic, thinly sliced. Equipment: mixing bowl, steaming basket or large steamer, large pot or wok with lid, knife, cutting board, measuring spoons and cups.
Kitchen tip: Marinating the chicken longer (up to 2 hours) will deepen the flavor, but avoid exceeding 4 hours to prevent meat texture changes due to vinegar.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, Berbere spice, vegetable oil, teff grain, water or broth for teff. Equipment: pressure cooker (electric or stovetop), medium saucepan, large skillet or frying pan, wooden spoon or spatula, knife and cutting board, measuring cups and spoons, colander.
Kitchen tip: Make sure to rinse the teff grains thoroughly before cooking to remove any grit.