100 Chicken Thigh Recipes

Chicken with Caramelized Garlic Confit

In London, Sarit Packer and Itamar Srulovich, the chef-owners of the Honey & Co. restaurants and award-winning cookbook authors, taught us a simple chicken dish that gets robustly savory—but not overwhelming—flavor from four heads’ worth of garlic con

By Courtney HillMarch 18, 2026

Parthian Chicken

“De Re Coquinaria,” also referred to as “Apicius,” is a collection of Roman recipes believed to have been compiled in the 5th century. Pullum parthican, or Parthian chicken, was delicious enough to document in ancient Rome and makes a fine dinner even

By Hisham Ali HassanMarch 4, 2026

Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

Equal parts soy sauce, sake and mirin: an izakaya formula from Osaka that caramelizes into a savory-sweet glaze under the broiler.

By Courtney HillOctober 27, 2025

Filipino Chicken Adobo with Coconut Broth

Thousands of islands make up the Philippines. And there probably are as many recipes for chicken adobo, the classic Filipino dish that turns handful of ingredients—loads of garlic, black pepper and vinegar—into a bright and tangy meal. We tailored our

Piri Piri Chicken Thighs

Piri-piri can refer to a finger-staining chili pepper sauce—usually spiked with garlic, sugar and plenty of cayenne, lemon and paprika—or to whatever the sauce douses. Its origins are Portuguese, but it's found today in South Africa, Mozambique and Na

Korean Fire Chicken

Buldak-inspired chicken thighs get huge, complex flavor from four pantry ingredients and a 15-minute marinade; the broiler chars it into a sticky glaze.

By Diane UngerDecember 18, 2019

Jalapeño-Apricot Glazed Chicken Thighs

These glazed chicken thighs feature an addictive combination of sweet, savory and spicy flavors. We first roast the thighs in a hot oven, then finish them under the broiler to caramelize the glaze. Use either apricot or peach preserves—whichever you p

By Diane UngerOctober 13, 2020

Braised Chicken with Apricots and Pistachios

Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs.

By Calvin CoxApril 27, 2022

Japanese Fried Chicken (Karaage)

This chicken boasts tangy, bright flavors and delicate crispness, thanks to a quick ginger-spiked marinade and seasoned cornstarch coating. “I can finally bring fried chicken to the table that makes my family's eyes roll in delight!" one reader writes

By Diane UngerApril 10, 2017

Indonesian Chicken Soup (Soto Ayam)

No matter where you are in the world, there is a soup that serves as both sustenance and salve. Home cook Erida Wahyuningsih and chef Degan Septoadgi taught us that in Indonesia, the chicken soup called soto ayam is that dish. The flavor base is a tur

By Lawman JohnsonFebruary 3, 2026

Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy

The Malaysian dish called ayam masak kecap translates as “chicken cooked in soy sauce,” but it’s commonly referred to as “bachelor’s chicken” because it’s quick and easy to throw together. It also happens to be irresistibly delicious. Pieces of turmer

By Courtney HillDecember 11, 2023

Yucatecan Chicken and Lime Soup (Sopa de Lima)

Sopa de lima is a classic Mexican soup from the Yucatán Peninsula. Brothy, spicy and usually chicken-based, it counts as a key ingredient the juice of limas, or Mexican bittersweet limes, a variety of citrus that is difficult to find here in the U.S.

By Diane UngerDecember 14, 2020

Oaxacan Green Mole with Chicken

When we think of mole, we most often think of mahogany-colored mole negro, flavored with chocolate, dried chilies and nuts. But as we learned from Oaxaca chef Olga Cabrera Oropeza, there is a wide variety of moles, each with a unique character. Mole v

By Courtney HillFebruary 4, 2019

Chicken Souvlaki with Tzatziki

Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic

By Courtney HillApril 6, 2021

Georgian Chicken with Walnut-Cilantro Sauce

This chicken doused in rich, creamy walnut sauce is our shortcut version of satsivi, a decadent walnut chicken stew we were served in Georgia.

Palestinian Upside-Down Chicken and Rice (Maqlubeh)

A streamlined version of impressive Palestinian upside-down rice.

By Courtney HillDecember 18, 2019

Sumac-Spiced Chicken (Musakhan)

Sumac is the secret to this dish, a lesson we learned from a young Palestinian named Nadir, who showed us how to make musakhan in a kitchen in downtown West Ramallah. He used a generous amount of the deep-red spice as do we, its tart, citrusy flavor n

By JM Hirsch & Diane UngerAugust 7, 2017

Chicken Soup with Ricotta Dumplings

Light and tender ricotta dumplings (Calabria’s meat-free “ricotta meatballs”), nestled in a bowl of chicken and broth.

By Diane UngerApril 1, 2022

Ginger Chicken and Bok Choy Soup

This light, simple chicken soup can be served as is or made heartier with last-minute stir-ins such as steamed white rice, cooked noodles or cubes of tofu. Also try it garnished with chili oil or toasted sesame oil. If you happen to have the Chinese r

By Courtney HillOctober 23, 2018

Turkish Chicken Kebabs (Tavuk Şiş Kebabı)

Our pursuit of the best Turkish kebabs took us to Karşıyakalı Dürümcü Recep Usta in Gaziantep, where chef and owner Ahmet Kileci grilled the finest tavuk şiş kebabı, or chicken kebabs, that we tasted during the trip. His yogurt marinade, spiked with s

By Hisham Ali HassanJuly 20, 2026

Chicken with Peanut and Red Chili Sauce (Pollo Encacahuatado)

Learned at a Mexico City cooking school, this velvety peanut-chili sauce shares DNA with mole—charred vegetables, toasted chiles and nuts—but comes together fast.

By Hisham Ali HassanJune 10, 2026

Chicken with Plums and Sweet Spices

We learned this recipe from Sarit Packer and Itamar Srulovich of London’s popular Honey & Co. restaurants. The two are expert at combining everyday ingredients in new but simple ways to create unfussy yet elegant dishes with fresh, surprising flavors.

By Lawman JohnsonMarch 18, 2026

Braised Chicken with Apples and Cream (Poulet Vallée d’Auge)

In Paris, the restaurant Le Mouton Blanc puts the spotlight on the cuisine from Normandy. During a recent visit, we learned to make poulet Vallée d’Auge, a rustic braise that marries chicken with apples, Calvados, hard cider and cream, ingredients for

By Courtney HillFebruary 24, 2026

Sesame-Garlic Fried Chicken (Mochiko Chicken)

Savory-sweet mochiko chicken is a local favorite in Hawaii, where it’s a bento-box staple and beach-picnic fare. Two-bite nuggets of chicken thighs are thoroughly soaked in a well-seasoned batter, then are deep-fried to a richly browned hue. Mochiko,

By Courtney HillOctober 21, 2025

Indonesian Soy-Braised Chicken (Semur Ayam)

In Jakarta, chef Degan Septoadji taught us to prepare semur ayam, a simple, home-style chicken braise. The flavor base is a white spice paste called bumbu dasar putih, made by blitzing aromatics in a blender. The savory-sweet stew gets complexity from

By Hisham Ali HassanAugust 13, 2025

Brazilian Chicken and Rice (Galinhada)

There are countless ways to make galinhada, or Brazilian chicken and rice. Our version is inspired by the galinhada taught to us by Paola Stephan, a home cook in São Paulo. The fond that forms on the bottom of the pot at the start of cooking is key fo

By Courtney HillMarch 26, 2025

Sri Lankan Chicken and Coconut Curry (Kukul Mas Maluwa)

Kukul mas maluwa is a Sri Lankan chicken curry that derives richness from coconut along with a spice mix that’s roasted to enhance its earthiness and complexity. Home cooks Mohara Dole and the mother-daughter team of K.S. Luxmi and Shasikala Samuel sh

By Courtney HillMarch 28, 2025

Korean Chicken and Vegetable Stew (Dakdoritang)

At Jeontong Nokdoo Bindaeddeok lunch stall in Seoul’s Pungmul Market, we tasted dakdoritang, a spicy chicken and vegetable stew, prepared by Mi-Ok Seo. Gochujang, a cornerstone of Korean cooking, is a fermented chili paste; be sure to purchase pure go

By Courtney HillFebruary 12, 2025

Green Olive and Garlic Braised Chicken

Large, buttery Castelvetrano olives are especially good paired with this braised chicken, a dish taught to us by Eleonora Fratini Martini, a home cook from Ascoli Marche on Italy’s Adriatic coast. But if you can’t find Castelvetrano, any jarred pitted

By Rose HattabaughDecember 19, 2024

Black Pepper-Cumin Chicken and Onion Traybake

This baking-sheet dinner was inspired by musakhan, a Palestinian chicken and onion dish seasoned with sumac and warm spices. The broiler makes quick, easy work of cooking while also delivering flavorful browning. The onions, arranged under the chicken

By Hisham Ali HassanOctober 28, 2024

Japanese Fried Chicken (Tatsuta-Age)

Potato starch in place of flour gives Japanese fried chicken a craggy crust that stays shatteringly crisp long after frying.

By Milk StreetSeptember 20, 2024

Hand-Torn Noodle Soup with Chicken and Vegetables

In most chicken noodle soups, the noodles are an afterthought. Here, they’re the star. Inspired by sujebi, a Korean hand-torn noodle soup, we form our noodles from a simple flour-and-water dough. While it rests, the chicken and vegetable base comes to

By Hisham Ali HassanSeptember 20, 2024

Roman-Style Chicken Cacciatore

Cacciatore, it turns out, is not always a chunky, tomato-heavy braise. At Piatto Romano in Rome, we learned how to make the Roman version—an elegant, minimalist dish bright with the acidity of white wine and vinegar and heady with rosemary, garlic and

By Courtney HillAugust 16, 2024

Citrus-Cilantro Grilled Garlicky Chicken

This bold, brightly flavored grilled chicken couldn’t be easier: Whir aromatics in a blender, pour a portion of the puree onto the chicken, grill the pieces and serve them with the remaining puree as a sauce. The only knife work needed is for trimming

By Courtney HillJune 25, 2024

Thai Green Curry Chicken and Vegetables (Gaeng Keow Waan)

Bright and aromatic, Thai green curry, or gaeng keow waan, is brimming with complexly layered tastes and textures. Our version is an adaptation taught to us by home cook and food blogger Rawadee Yenchujit, who incorporates coconut water as well as coc

By Courtney HillApril 24, 2024

Three-Cup Chicken with Basil

Taiwanese three-cup chicken is named for the formula once used to prepare the dish: one cup each of sesame oil, soy sauce and rice wine. Not surprisingly, recipes no longer adhere to that ratio, but the name has stuck. Bone-in chicken legs that have b

By Milk StreetApril 23, 2024

Spice-Braised Lemon-Cilantro Chicken

Bright Green Lemony Chicken

By Hisham Ali HassanApril 5, 2024

Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)

Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined o

By Hisham Ali HassanFebruary 12, 2024

Malaysian-Style Chicken and Coconut Curry (Masak Lemak)

Originally from Malaysia’s southwest coast, masak lemak is a golden-colored curry that’s punchy with lemon grass and chilies, and silky-rich from coconut milk. The dish can be prepared with a wide variety of proteins, vegetables and fruits—we liked ch

By Courtney HillFebruary 5, 2024

Yellow Mole with Chicken

Yellow mole is one of the lightest and brightest in flavor. It’s also far easier to make than most long-cooked moles but still feels special-occasion-worthy.

By Courtney Hill & Diane UngerDecember 11, 2023

Pakistani-Style Chicken Biryani

In Lahore, Pakistan, we learned different ways to make biryani, a multi-layered dish of rice and meat, all boldly seasoned with spices and aromatics. Based on lessons we learned from street vendor Mohammed Muzmil and chefs Muneeze Khalid and Gulnaz Si

By Courtney HillDecember 11, 2023

Curry-Braised Chicken with Tomatoes and Potatoes

This comforting, low-effort braise takes inspiration from Mauritian chicken daube. In the 18th century, French colonizers brought the hearty braise called daube to Mauritius, an island nation in the Indian Ocean. Over time, Mauritians adapted the dish

By Diane UngerDecember 8, 2023

Mojo Chicken and Sweet Potato Traybake

Latin American mojo is a punchy sauce/marinade starring citrus juice or vinegar, herbs and lots of garlic. It’s often used to season meat, but is also a popular accompaniment to fried plantains or yuca. We turn those flavors into a bold, citrusy garli

By Rose HattabaughOctober 27, 2023

Chicken Yakisoba

Yakisoba, a stir-fry of ramen noodles, vegetables and salty-sweet seasonings, is a Japanese mainstay. It’s such a popular dish that grocery stores sell yakisoba kits that include fresh noodles and seasoning packets, as well as instant versions requiri

By Malcolm JacksonOctober 17, 2023

Stir-Fried Gochujang Chicken

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful o

By Malcolm JacksonOctober 17, 2023

Browned Butter and Lemon Pasta with Chicken

We cook butter until the milk solids caramelize to add nutty fragrance and flavor to this pasta dish. The richness of the browned butter is balanced with a generous measure of aromatic lemon zest and tart, tangy lemon juice. Either boneless chicken br

By Courtney HillOctober 17, 2023

Chicken Curry with Tomatoes and Yogurt

A yogurt-based marinade turns chunks of chicken perfectly succulent and tender while also bringing rich creaminess to the sauce. The marinade is enhanced by fresh ginger—or garlic, or, better yet, both—and warm curry powder. Cherry (or grape) tomatoes

By Rose HattabaughOctober 17, 2023

Shiitake-Scallion Chicken and Rice

This one-pot dinner takes inspiration from a classic Cantonese comfort dish. We use dried shiitake mushrooms, oyster sauce and soy sauce for a triple hit of umami savoriness that pairs perfectly with chicken and fragrant jasmine rice. Rehydrating the

By Malcolm JacksonOctober 17, 2023

Tomato Masala Pasta with Chicken

Both chicken tikka masala and butter chicken are relatively modern inventions, rising to popularity in the second half of the 20th century. Inspired by their warmly spiced, creamy-rich flavors, this low-effort dish cooks pasta directly in a buttery, t

By Malcolm JacksonOctober 17, 2023

Japanese-Style Chicken and Egg Rice Bowls

Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a

By Courtney HillOctober 17, 2023

Black Pepper-Garlic Chicken Fried Rice

A classic Filipino preparation, adobo usually is made with pork or chicken seasoned with soy sauce, abundant garlic, vinegar and black pepper. Here we created a chicken fried rice that features those flavors. If you like, serve this topped with fried

By Malcolm JacksonOctober 17, 2023

Korean Stir-Fried Chicken with Rice

Around communal tables in Seoul, we gorged on the spicy, saucy chicken stir-fry maeun dakgalbi; at home, we adapted it for stovetop cooking.

By Courtney HillOctober 3, 2023

Braised Chicken with Coconut and Plantain

This deliciously rich chicken braise is an adaptation of Mariana Velásquez’s pollo guisado en coco y ají criollo from her book “Colombiana.” She explains that the dish is not a traditional Colombian guisado (stew), but the flavors are very much in kee

By Diane UngerSeptember 10, 2023

Moroccan-Style Braised Lemon Chicken (Tangia)

This simple chicken braise loaded with high-flavor ingredients is modeled on tangia, a slow-cooked lamb dish from Marrakech. We got a lesson in cooking tangia the traditional way from taxi driver Youssef Boufelja. For our simplified version, we used b

Curried Chicken Fried Rice with Chilies

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead

By Courtney HillJune 22, 2023

Chicken Noodle Soup with Turmeric and Coconut Milk

The popular Burmese soup known as ohn no khao swe is a culinary melting pot featuring ingredients and influences from Burma’s neighbors, including chickpea flour, turmeric and ginger from India; coconut milk from Thailand; and noodles from China. This

By Laura RussellApril 25, 2023

Mexican Chicken and Fideos Soup (Sopa de Pollo Con Fideos)

This comforting soup, based on Mexican sopa de pollo con fideos, consists of toasted noodles in a tomatoey broth, enhanced by tender chicken and quick-charred garlic, jalapeño and onion. In place of fideos—the short, skinny wheat-based pasta tradition

By Malcolm JacksonApril 25, 2023

Chicken and Mushroom Noodle Soup with Sauerkraut

Moldovan zama and Ukrainian zeama, sour soups from Eastern Europe, inspired this chicken noodle soup that’s at once comforting and new. Rustic homemade egg noodles are an ingredient in traditional versions, but to streamline prep, we call for ready-to

By Malcolm JacksonApril 25, 2023

Soba Noodle Soup with Chicken and Watercress

Broth, protein, scallions, and greens—this comforting chicken noodle soup represents the quintessential elements of Japanese cooking.

By Dimitri DemopolousApril 25, 2023

Orzo with Chicken, Tomatoes and Feta

The classic Greek stew known as giouvetsi (sometimes spelled youvetsi) is a comforting dish of tomatoes, spices, orzo and meat—often lamb or beef. To simplify preparation, our one-pot version calls for boneless, skinless chicken thighs. First we sear

By Dimitri DemopolousApril 25, 2023

Korean Chicken and Noodle Stew with Potatoes and Mushrooms

Inspired by jjimdak, a Korean chicken and vegetable stew, this flavor-packed dish gets a hit of heat from gochujang, plus umami from mushrooms and soy sauce. Jjimdak typically includes dang myun noodles, which are made from sweet potato starch. We soa

By Malcolm JacksonApril 25, 2023

Fregola with Chicken, Chard and Sun-Dried Tomatoes

Fregola is a small, round pasta from Sardinia, an Italian island in the Mediterranean Sea. The pasta, a near relative of couscous, is made with semolina flour and water, but is oven toasted, giving it a nutty flavor and a resilient chewiness. This war

By Dimitri DemopolousApril 25, 2023

Korean Fried Chicken (Dakgangjeong)

Double-fried crunchy chicken bites with a sticky, savory-sweet glaze.

By Diane UngerApril 4, 2023

Berbere-Spiced Chicken Skewers

These vibrant chicken skewers get deep flavor from berbere, Ethiopia’s signature spice blend. Made with dried alliums, chilies and warm spices, berbere features complex flavor and a rich, earthy aroma. Look for it in spice shops or well-stocked grocer

By Phoebe LobkowiczApril 4, 2023

Hyderabadi Chicken Curry

This Salan-style chicken curry is luxuriously sauced with peanuts, coconut, and sesame seeds.

By Courtney HillFebruary 1, 2023

Stir-Fried Sichuan Pepper Chicken

Sichuan peppercorns—which come from the prickly ash tree and are unrelated to black peppercorns—bring a pleasantly tingly, mouth-numbing effect to dishes. In this recipe, we combine them with fennel seeds and black pepper—first toasting the spices in

By Malcolm JacksonFebruary 1, 2023

Thai Cashew Chicken

[T]his not only is unlike any cashew chicken I’ve ever eaten,” writes J.M. Hirsch, “it’s also wildly better.”

By Courtney HillDecember 6, 2022

Coconut Chicken Curry with Potatoes

A brothy weeknight curry that balances rich coconut milk with umami and bright ginger and lime.

By Courtney HillDecember 6, 2022

Tandoori-Inspired Chicken Kebabs

To get tandoori chicken flavor on a weeknight, we opt for a simple blender yogurt marinade and kebab skewers. These chicken kebabs come together in the oven; no need to open the grill.

By Courtney HillNovember 14, 2022

Chicken and Potato Traybake with Garlic, Lemon and Parsley

For this easy, one-pan meal, we took a cue from chicken Vesuvio, an Italian-American classic that combines chicken and potatoes with lots of garlic, lemon and oregano. The dish typically is a saucy stovetop braise, but we’ve turned it into a traybake

By Laura RussellNovember 14, 2022

Chicken Paprikash

Velvety, tangy sauce douses tomatoey chicken in this simplified paprikash—deceptively easy for its elegance and flavor complexity.

By Courtney HillNovember 14, 2022

Chicken Braised with Sweet Peppers and Tomatoes

In our take on pollo con i peperoni, chicken nestles in savory-sweet pepper and tomato sauce.

By Courtney HillNovember 14, 2022

Red Stew with Chicken

With a tomato–red pepper puree as its base and aromatic flavorings such as ginger, chilies and curry powder, Nigerian red stew can include almost any type of meat or fish. For our simplified version of the braise, we chose bone-in chicken parts and in

By Courtney HillNovember 14, 2022

Chicken and Chickpea Tagine

This recipe calls for fast-cooking boneless chicken thighs and a handful of fragrant spices, yielding the deep, rich flavors that are the hallmark of Moroccan tagines. Raisins (or dried apricots) add pops of sweetness to balance the savoriness and spi

By Rose HattabaughNovember 14, 2022

Plov with Chicken

Considered the national dish of Uzbekistan, plov is a robust blend of rice, meat, onions, carrots and spices. It’s served as a dish for everyday meals, as well as at celebratory gatherings. In our simplified, pantry-centric version featuring chicken t

By Courtney HillNovember 14, 2022

Garlic Fried Rice with Chicken

Our take on the Filipino dish sinangag, a stir-fried rice chock-full of crispy, toasted garlic.

By Laura RussellNovember 9, 2022

Peruvian Stir-Fried Chicken and Noodles

In our take on tallarín saltado, a salty-sweet glaze gives garlicky chicken, peppers, and noodles flavor that’s at once familiar and totally unique.

By Malcolm JacksonNovember 8, 2022

Hungarian Chicken Paprikash (Paprikás Csirke)

In this version of paprikás csirke, chicken is bathed in a spiced, silky sauce of sweet roasted red peppers and tomato.

By Diane UngerOctober 14, 2022

Smoky Chicken and Sweet Potato Traybake

A mix of honey, smoked paprika and orange zest deliver high-impact flavor in this ultra-easy chicken traybake. Even the knifework here is minimal—you’ll only need to trim the chicken, quarter an orange and cut the vegetables into wedges. After transfe

By Rose HattabaughOctober 4, 2022

Grilled Red Curry Chicken

This 6-ingredient Thai grilled chicken, adapted from Jet Tila’s “101 Thai Dishes You Need to Cook Before You Die,” is a deeply flavorful breeze to make!

By Diane UngerJune 6, 2022

Ginger-Curry Grilled Chicken Kebabs

Up your grilled chicken kebab with the punchy, aromatic flavors of Zanzibar.

By Courtney HillJune 2, 2022

Khmer-Style Stir-Fried Chicken and Ginger

A surprising use of ginger gives this chicken beautiful, floral sweetness to balance loads of umami.

By Calvin CoxApril 27, 2022

Chicken with Brown Rice, Apricots and Olives

The Camargue region of southern France is known for, among other things, the rice grown in the wetlands of the Rhône River delta. Just across the Mediterranean lies Algeria, so, not surprisingly, the area’s cuisine is influenced by Maghrebi flavors an

By Courtney HillApril 26, 2022

Spiced Chicken with Basmati Rice

Machboos (which goes by multiple spellings) is considered the national dish of Bahrain, but also is popular in other countries on the Arabian Peninsula. With a base of fragrant basmati rice, machboos might be made with chicken, lamb or fish, and the s

By Courtney HillMarch 29, 2022

Chicken Chili Verde Tacos

Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for conven

By Courtney HillFebruary 18, 2022

Chicken Tagine with Artichokes, Olives and Lemon

A unique piece of cookware that has come to symbolize Moroccan cuisine, a tagine is a shallow earthenware pot with a cone-shaped lid. The word also refers to stewy dishes, like this rendition of a Moroccan classic, that are cooked in the tagine. Fresh

By Calvin CoxJanuary 11, 2022

Chicken Curry with Tomatoes and Bell Peppers

This curry is commonly referred to as kadai chicken after the cooking vessel in which it customarily is cooked. In the Indian kitchen, a kadai (also known as karahi), is a deep skillet with sloping sides, much like a wok. We use a 12-inch skillet; its

By Courtney HillJanuary 11, 2022

Japanese-Style Chicken and Vegetable Curry

Japanese curry is wildly popular, including outside Japan. Some restaurants specialize in the dish, offering dozens of iterations, from basic beef curry to fried cutlets and croquettes with curry, hamburger curry, even curried omelets. At home, Japane

By Courtney HillDecember 17, 2021

Liberian Stewed Greens with Chicken and Fresh Chilies

The Liberian dish known as fried greens simmers slivered sweet potato greens with onions, chilies and chicken or fish, and often both, until the ingredients meld into a stew with an almost “creamed” velvetiness. The name is derived from the technique

By Diane UngerDecember 17, 2021

Chicken and Vegetable Soup with Chipotle Chilies (Caldo Tlalpeño)

This hearty chicken and veg bowl from Mexico City is brimming with color, flavor, and heat—plus a heap of last-minute green garnishes.

By Diane UngerDecember 17, 2021

Stir-Fried Lemon Grass Chicken

Vietnamese stir-fried lemon grass chicken, called gà xào sả ớt, is a quick, flavor-packed dish that comes together quickly. To create our recipe, we looked to two of our favorite Vietnamese cooks, Andrea Nguyen and Charles Phan, borrowing elements fro

By Courtney HillAugust 9, 2021

Filipino-Style Chicken Soup with Coconut and Lemon Grass

Coconut water makes the brightest, freshest-tasting chicken soup we’ve ever had—and out of thousands of Milk Street recipes, it’s one of our kitchen’s favorites.

By Courtney HillAugust 9, 2021

Ginger-Lemon Grass Chicken and Potato Curry

Kari debal, the starting point for this spicy, tangy curry, comes from Malacca, Malaysia, and specifically the Kristang people, who are of mixed Malaysian and Portuguese descent. Though “debal” translates from the Kristang language as “leftovers” (the

By Rose Hattabaugh & Courtney HillAugust 9, 2021

Chicken Shawarma

Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and

By Rose HattabaughJune 11, 2021

Chicken Fricase with Tomatoes, Potatoes and Carrots

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and with golden rum as part of the cooking liquid, is Caribbean in essence and flavor. We adapted San Juan chef Jose Santaella’s r

By Calvin CoxJune 11, 2021

Vietnamese Braised Lemon Grass Chicken

In Ho Chi Minh City, Vietnam, home cook Phạm Thị Thanh Tâm taught us to make her version of braised chicken with lemon grass. Seasoned with turmeric, garlic, chilies and fish sauce—staple ingredients in the Vietnamese kitchen—the dish was remarkably s

By Diane UngerApril 9, 2021

Kadai Chicken Curry

This red-hued, veggie and chicken-rich dish is easy to whip up any day of the week. For ease and convenience, a dutch oven takes the place of the traditional wok.

By Diane UngerApril 9, 2021

Kerala-Style Chicken Curry

Kerala-style chicken curry, also known as nadan khozi, is a classic dish from the southwestern coast of India. At APB Cook Studio in Mumbai, cooking instructor Anagha Nawathe taught us her version; this recipe is our adaptation. All the ingredients he

By Diane UngerApril 9, 2021

Provençal Braised Chicken

Think of this dish as bouillabaisse made with chicken instead of seafood. Fresh fennel, garlic, white wine, orange zest and saffron give the braise rich, heady perfume and an unmistakably Mediterranean flavor. Any unoaked dry white wine works well her

Chicken with Artichokes and White Wine

Artichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used cann

By Rose HattabaughApril 6, 2021