
Avgolemono
Avgolemono is the Greek lemon-egg soup the country eats when someone is unwell or when winter has set in, a velvet broth…
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Avgolemono is the Greek lemon-egg soup the country eats when someone is unwell or when winter has set in, a velvet broth…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours

Bone-in chicken thighs and drumsticks rub with a saffron-cumin-ginger-paprika paste, then braise gently with onion…

Chicken pieces are rubbed with a spice paste of garlic, ginger, saffron, turmeric, paprika, cumin, salt and olive oil; rest for 30 minutes

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions

Jerusalem mixed grill (me'orav Yerushalmi) is the late-night street-food sandwich invented at the Mahane Yehuda market…