Pro Chef Personal TOP 100 Chicken Dinner Recipes Perfect For Weeknights

5/5 (1)

04.03.2024

04.04.2024

With a decade of culinary experience, I’ve journeyed through flavors, techniques, and traditions to compile the definitive list of the world’s top 100 chicken recipes. These dishes have not only passed the test of taste and time but also echo the cultural diversity and culinary creativity found across the globe. From comforting soups to celebratory roasts, this collection is an ode to the versatility of chicken, promising to inspire and delight in equal measure.

1. Classic Roast Chicken

Ingredients:

• • 1 whole chicken (approx. 1.5kg or 3.3lbs)
  • 30ml (2 tbsp) olive oil
  • Salt and pepper to taste
  • 1 lemon, halved
  • 4 garlic cloves
  • Fresh herbs (thyme, rosemary)

Steps:

• 1. Preheat your oven to 200°C (390°F).
  2. Rinse the chicken and pat dry with paper towels.
  3. Rub the entire chicken with olive oil, then season inside and out with salt and pepper.
  4. Stuff the cavity with halved lemon, garlic cloves, and fresh herbs.
  5. Place in a roasting pan and roast for about 1 hour and 20 minutes, or until the juices run clear.
  6. Let the chicken rest for 10 minutes before carving.

2. Chicken Parmesan

Ingredients:

• • 4 boneless, skinless chicken breasts
  • 120g (1 cup) all-purpose flour
  • 2 large eggs, beaten
  • 180g (2 cups) breadcrumbs
  • 120ml (1/2 cup) vegetable oil
  • 240ml (1 cup) marinara sauce
  • 120g (1 cup) shredded mozzarella cheese
  • 30g (1/4 cup) grated Parmesan cheese

Steps:

1. 1. 1. Flatten chicken breasts to even thickness.
      2. Dredge each breast in flour, dip in beaten eggs, then coat in breadcrumbs.
      3. Heat oil in a pan over medium-high and fry chicken until golden, about 4 minutes per side.
      4. Place fried chicken in a baking dish, top with marinara sauce, then mozzarella and Parmesan cheese.
      5. Bake in a preheated oven at 200°C (390°F) for 20 minutes, until cheese is bubbly.

3. Butter Chicken

Ingredients:

• • 500g (1lb) boneless chicken thighs, cut into pieces
  • 120ml (1/2 cup) plain yogurt
  • 30ml (2 tbsp) lemon juice
  • 15g (1 tbsp) turmeric powder
  • 15g (1 tbsp) garam masala
  • 15ml (1 tbsp) vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 400g (14oz) canned tomatoes
  • 120ml (1/2 cup) heavy cream

Steps:

1. 1. Marinate chicken pieces in yogurt, lemon juice, turmeric, and garam masala for at least 1 hour.
   2. In a large skillet, heat oil over medium heat. Sauté onion and garlic until soft.
   3. Add marinated chicken and cook until browned.
   4. Add canned tomatoes and simmer for 20 minutes.
   5. Stir in heavy cream and cook for another 10 minutes. Serve hot.

4. Chicken Tikka Masala

Ingredients:

• • For the chicken tikka:
    • 500g (1lb) boneless chicken breast, cubed
    • 120ml (1/2 cup) plain yogurt
    • 15ml (1 tbsp) lemon juice
    • 15g (1 tbsp) paprika
    • 5g (1 tsp) ground cumin
  • For the masala sauce:
    • 30ml (2 tbsp) vegetable oil
    • 1 large onion, diced
    • 3 garlic cloves, minced
    • 15g (1 tbsp) ground coriander
    • 400g (14oz) canned tomatoes
    • 120ml (1/2 cup) heavy cream

Steps:

1. 1. Marinate chicken in yogurt, lemon juice, paprika, and cumin for 2 hours.
   2. Skewer and grill chicken pieces until charred, set aside.
   3. For the sauce, heat oil and sauté onion and garlic. Add coriander and tomatoes, simmering until thickened.
   4. Add grilled chicken to the sauce, pour in heavy cream, simmer for 10 minutes.

5. Chicken Noodle Soup

Ingredients:

• • 1.5 liters (6 cups) chicken broth
  • 1 chicken breast, poached and shredded
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 100g (3.5oz) egg noodles
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Steps:

1. 1. In a large pot, bring chicken broth to a boil.
   2. Add chicken breast to the pot and simmer until cooked through. Remove, shred, and set aside.
   3. In the same broth, add carrots and celery. Cook until vegetables are tender.
   4. Return shredded chicken to the pot and add egg noodles. Cook according to noodle package instructions.
   5. Season with salt and pepper. Garnish with fresh parsley before serving.

6. Buffalo Chicken Wings

Ingredients:

• • 1kg (2.2lbs) chicken wings
  • 120ml (1/2 cup) hot sauce
  • 60ml (1/4 cup) unsalted butter, melted
  • 15ml (1 tbsp) white vinegar
  • Salt and pepper to taste
  • Blue cheese dressing for serving
  • Celery sticks for serving

Steps:

1. 1. Preheat oven to 220°C (428°F). Line a baking sheet with foil and place a wire rack on top.
   2. Season chicken wings with salt and pepper, then arrange on the wire rack.
   3. Bake for 45 minutes until crispy and golden.
   4. In a bowl, mix hot sauce, melted butter, and vinegar. Toss baked wings in the sauce.
   5. Serve with blue cheese dressing and celery sticks.

7. Chicken Alfredo Pasta

Ingredients:

• • 400g (14oz) fettuccine pasta
  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 120ml (1/2 cup) heavy cream
  • 60g (1/2 cup) grated Parmesan cheese
  • 2 cloves garlic, minced

Steps:

1. 1. Cook pasta according to package instructions. Drain and set aside.
   2. Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Slice and set aside.
   3. In the same skillet, add garlic and sauté for 1 minute. Add heavy cream and Parmesan, stirring until the cheese melts and the sauce thickens.
   4. Toss cooked pasta and sliced chicken in the Alfredo sauce. Serve immediately.

8. Chicken Caesar Salad

Ingredients:

• • 2 boneless, skinless chicken breasts
  • 1 romaine lettuce, chopped
  • 120g (1 cup) croutons
  • 60g (1/2 cup) grated Parmesan cheese
  • Caesar dressing (homemade or store-bought)
  • Salt and pepper to taste

Steps:

1. 1. Season chicken breasts with salt and pepper. Grill over medium heat until cooked through. Slice thinly.
   2. In a large bowl, combine chopped romaine, croutons, and Parmesan cheese.
   3. Add sliced chicken to the salad and drizzle with Caesar dressing. Toss to combine and serve immediately.

9. Chicken Biryani

Ingredients:

• • 500g (1lb) boneless chicken thighs, cut into chunks
  • 300g (1.5 cups) basmati rice, washed and soaked
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1 cup plain yogurt
  • 2 tbsp biryani masala
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Fresh cilantro, for garnish
  • Saffron strands, soaked in warm milk
  • 2 tbsp ghee (clarified butter)

Steps:

1. 1. Marinate chicken with yogurt, biryani masala, turmeric, and salt. Set aside for at least 2 hours.
   2. In a pot, heat ghee and fry onions until golden. Add marinated chicken and cook until browned.
   3. Add tomatoes and cook until soft. Layer soaked rice over the chicken mixture. Pour saffron-infused milk over the rice.
   4. Cover and cook on low heat until rice is done, about 20 minutes.
   5. Garnish with fresh cilantro before serving.

10. Chicken Satay

Chicken Satay, a popular Southeast Asian street food, is known for its succulent grilled meat on skewers and flavorful peanut sauce.

Ingredients:

• • 500g (1lb) chicken breast, cut into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 200ml (3/4 cup) coconut milk
  • Peanut sauce for serving

Steps:

1. 1. In a bowl, mix soy sauce, curry powder, turmeric, brown sugar, garlic, and coconut milk. Add chicken strips, marinate for at least 2 hours.
   2. Thread chicken onto skewers. Grill on medium heat, turning occasionally, until cooked through, about 5-7 minutes on each side.
   3. Serve with warm peanut sauce.

11. Coq au Vin

Coq au Vin is a French classic that bathes chicken in red wine, mushrooms, onions, and bacon, creating a rich, flavorful stew.

Ingredients:

• • 1.5kg (3.3lbs) chicken, cut into pieces
  • 250ml (1 cup) red wine
  • 200g (7oz) bacon, chopped
  • 250g (9oz) mushrooms, quartered
  • 2 small onions, quartered
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • Fresh parsley, for garnish

Steps:

1. 1. Brown chicken pieces in a large pot. Remove and set aside.
   2. In the same pot, cook bacon until crisp. Add mushrooms and onions, cooking until softened.
   3. Return chicken to the pot. Sprinkle flour over, add garlic, then pour in red wine.
   4. Simmer on low heat until chicken is tender, about 1 hour. Garnish with fresh parsley.

12. Jerk Chicken

Hailing from Jamaica, Jerk Chicken is fiery and fragrant, marinated in a spicy blend of chilies, thyme, cinnamon, and allspice.

Ingredients:

• • 1kg (2.2lbs) chicken thighs
  • 4 Scotch bonnet peppers, deseeded
  • 1 tablespoon ground allspice
  • 1 tablespoon thyme leaves
  • 2 teaspoons cinnamon
  • 4 garlic cloves
  • 1 small onion, chopped
  • 2 tablespoons soy sauce
  • Juice of 1 lime

Steps:

1. 1. Blend peppers, allspice, thyme, cinnamon, garlic, onion, soy sauce, and lime juice to make the jerk marinade.
   2. Coat chicken thoroughly with the marinade. Refrigerate overnight.
   3. Grill chicken over medium heat, turning regularly, until charred and cooked through, about 20 minutes.

13. Chicken Curry

A staple in Indian cuisine, Chicken Curry is a symphony of spices, tender chicken, and a creamy sauce that’s perfect with rice or bread.

Ingredients:

• • 500g (1lb) chicken pieces
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 200ml (3/4 cup) coconut milk

Steps:

1. 1. Sauté onions, garlic, and ginger until golden. Add spices and cook for 1 minute.
   2. Add chicken pieces, browning slightly. Pour in tomato puree and coconut milk.
   3. Simmer until chicken is cooked through and sauce thickens. Serve hot.

14. Chicken Souvlaki

Greek Chicken Souvlaki features marinated chicken grilled to perfection, often served with tzatziki sauce for a refreshing bite.

Ingredients:

• • 500g (1lb) chicken breast, cubed
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Tzatziki sauce, for serving

Steps:

1. 1. Mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate chicken for at least 1 hour.
   2. Thread chicken onto skewers. Grill over medium-high heat, turning occasionally, until cooked through, about 10-12 minutes.
   3. Serve with tzatziki sauce on the side.

15. Chicken Fajitas

A Tex-Mex favorite, Chicken Fajitas combine sizzling chicken strips with peppers and onions, served on a warm tortilla.

Ingredients:

• • 500g (1lb) chicken breast, sliced thinly
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 tablespoons fajita seasoning
  • 2 tablespoons vegetable oil
  • Warm tortillas, for serving

Steps:

1. 1. In a bowl, toss chicken with fajita seasoning and 1 tablespoon oil.
   2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté chicken until browned and cooked through. Remove from skillet.
   3. In the same skillet, add peppers and onions, cooking until softened.
   4. Return chicken to skillet, mix well. Serve with warm tortillas.

16. Chicken Piccata

Chicken Piccata offers a burst of flavors, featuring chicken cutlets in a lemony caper sauce, embodying Italian culinary zest.

Ingredients:

• • 4 chicken breast cutlets
  • 60g (1/2 cup) all-purpose flour
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1/4 cup capers, rinsed
  • 1/2 cup chicken broth
  • Parsley, chopped for garnish

Steps:

1. 1. Dredge chicken cutlets in flour, shaking off excess.
   2. Heat oil in a pan over medium-high. Cook chicken until golden, about 3 minutes each side. Remove and set aside.
   3. To the same pan, add lemon juice, capers, and broth. Simmer until reduced by half.
   4. Return chicken to pan, coat with sauce, garnish with parsley.

17. Thai Green Curry Chicken

Infused with the aromatic essence of Southeast Asia, Thai Green Curry Chicken is a harmonious blend of spicy, sweet, and savory flavors.

Ingredients:

• • 500g (1lb) chicken thigh, cubed
  • 200ml (3/4 cup) coconut milk
  • 2 tablespoons green curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • Assorted vegetables (bell peppers, bamboo shoots)
  • Basil leaves, for garnish

Steps:

1. 1. In a pot, simmer green curry paste with a bit of coconut milk until fragrant.
   2. Add chicken, remaining coconut milk, fish sauce, and sugar. Simmer until chicken is tender.
   3. Add vegetables, cook until just tender. Garnish with basil leaves.

18. Chicken Shawarma

A Middle Eastern delight, Chicken Shawarma is marinated in exotic spices then grilled, offering a flavorful and aromatic dish.

Ingredients:

• • 500g (1lb) chicken thigh fillets
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 100ml (1/3 cup) yogurt
  • Pita bread, for serving

Steps:

1. 1. Combine garlic, lemon juice, spices, and yogurt. Marinate chicken for at least 4 hours.
   2. Grill chicken until charred and cooked through. Slice thinly.
   3. Serve with pita bread and your choice of toppings.

19. Chicken Marsala

An Italian-American classic, Chicken Marsala features pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Ingredients:

• • 4 chicken breast cutlets
  • 60g (1/2 cup) all-purpose flour
  • 200g (7oz) mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth
  • Parsley, for garnish

Steps:

1. 1. Dredge chicken in flour. In a skillet, pan-fry chicken in oil until golden. Remove and set aside.
   2. Add mushrooms to skillet, sauté until golden. Deglaze pan with Marsala wine and chicken broth.
   3. Return chicken to skillet, simmer until sauce thickens. Garnish with parsley.

20. Korean Fried Chicken

Korean Fried Chicken is celebrated for its incredibly crispy exterior and sweet-spicy glaze, a perfect balance of flavors and textures.

Ingredients:

• • 1kg (2.2lbs) chicken wings
  • 100g (1 cup) cornstarch
  • Oil, for frying
  • 2 tablespoons Korean chili paste (gochujang)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • Sesame seeds, for garnish

Steps:

1. 1. Coat chicken wings in cornstarch. Deep-fry in hot oil until crispy.
   2. In a saucepan, combine chili paste, honey, and soy sauce. Simmer until thickened.
   3. Toss fried chicken in the sauce. Garnish with sesame seeds.

21. Chicken Tinga

A flavorful Mexican dish, Chicken Tinga combines shredded chicken with a smoky tomato and chipotle sauce, perfect for tacos or tostadas.

Ingredients:

• • 500g (1lb) chicken breast
  • 1 can (400g or 14oz) diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • Salt to taste

Steps:

1. 1. Boil chicken until fully cooked, then shred with forks.
   2. In a pan, sauté onion and garlic until soft. Add diced tomatoes and chipotle peppers. Simmer for 10 minutes.
   3. Add shredded chicken to the sauce, season with salt, and simmer for another 10 minutes. Serve with tortillas.

22. Chicken Cacciatore

An Italian “hunter-style” stew, Chicken Cacciatore is a hearty dish featuring chicken braised with tomatoes, bell peppers, and herbs.

Ingredients:

• • 4 chicken thighs
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 can (400g or 14oz) diced tomatoes
  • 1 teaspoon oregano
  • 1/2 cup white wine
  • Olive oil

Steps:

1. 1. In a large skillet, brown chicken thighs in olive oil. Remove and set aside.
   2. In the same skillet, sauté bell pepper, onion, and garlic. Add white wine to deglaze.
   3. Add diced tomatoes and oregano. Return chicken to the skillet, cover, and simmer for 45 minutes.

23. Chicken Katsu

A beloved Japanese dish, Chicken Katsu features breaded and fried chicken cutlets, served with a tangy katsu sauce.

Ingredients:

• • 4 chicken breast fillets, pounded to even thickness
  • Salt and pepper
  • 100g (1 cup) all-purpose flour
  • 2 eggs, beaten
  • 200g (2 cups) panko breadcrumbs
  • Oil for frying

Steps:

1. 1. Season chicken fillets with salt and pepper. Dredge in flour, dip in egg, then coat in panko breadcrumbs.
   2. Heat oil in a pan and fry chicken until golden and cooked through.
   3. Slice and serve with katsu sauce and a side of cabbage salad.

24. Chicken and Dumplings

A comforting Southern classic, Chicken and Dumplings combines tender chicken stew with fluffy dumplings in a creamy broth.

Ingredients:

• • 500g (1lb) chicken breast
  • 1.5 liters (6 cups) chicken broth
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1 cup milk
  • 1 carrot, diced
  • 1 celery stalk, diced

Steps:

1. 1. Cook chicken in broth until tender. Shred and set aside.
   2. For dumplings, mix flour, butter, and milk to form a dough. Drop spoonfuls into the simmering broth.
   3. Add shredded chicken, carrot, and celery. Simmer until dumplings are cooked and vegetables are tender.

25. Chicken Mole

A masterpiece of Mexican cuisine, Chicken Mole combines chicken with a complex sauce featuring chili, chocolate, and spices.

Ingredients:

• • 4 chicken thighs
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • 1 can (400g or 14oz) diced tomatoes
  • Chicken broth as needed

Steps:

1. 1. In a pot, brown chicken thighs; remove and set aside.
   2. In the same pot, sauté onion and garlic. Add chili powder, cocoa, and cumin, stirring constantly.
   3. Add tomatoes and return chicken to the pot. Add broth to cover. Simmer until the chicken is tender and the sauce has thickened.

26. Chicken Kiev

Originating from Eastern Europe, Chicken Kiev is a dish of chicken breast pounded and rolled around cold butter, then breaded and fried.

Ingredients:

• • 4 chicken breasts
  • 100g (3.5oz) unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons parsley, chopped
  • 100g (1 cup) flour
  • 2 eggs, beaten
  • 200g (2 cups) breadcrumbs

Steps:

1. 1. Mix butter with garlic and parsley. Shape into cylinders and freeze.
   2. Pound chicken breasts to flatten. Place a butter cylinder in the center of each and roll up, securing with toothpicks.
   3. Dredge in flour, dip in eggs, then coat in breadcrumbs. Fry until golden.

27. Peri Peri Chicken

A spicy favorite from South Africa, Peri Peri Chicken is marinated in a hot pepper sauce and grilled to perfection.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 4 Peri Peri or bird’s eye chilies
  • 4 cloves garlic
  • Juice of 1 lemon
  • 2 tablespoons paprika
  • 100ml (1/3 cup) olive oil

Steps:

1. 1. Blend chilies, garlic, lemon juice, paprika, and olive oil to make the marinade.
   2. Coat chicken in the marinade and let sit for at least 2 hours, preferably overnight.
   3. Grill chicken pieces over medium heat until charred and cooked through, basting with leftover marinade.

28. Chicken Tandoori

A classic from Indian cuisine, Chicken Tandoori is known for its vibrant color and smoky flavor, achieved by marinating the chicken in a spiced yogurt mixture and cooking it in a hot tandoor oven.

Ingredients:

• • 1kg (2.2lbs) chicken legs and thighs, skinless
  • 200g (3/4 cup) plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • Juice of 1 lemon
  • Salt to taste
  • Red food coloring (optional)

Steps:

1. 1. Score the chicken pieces deeply with a knife. Mix yogurt, tandoori masala, ginger-garlic paste, lemon juice, salt, and food coloring to create the marinade.
   2. Coat the chicken thoroughly in the marinade. Refrigerate for at least 4 hours, preferably overnight.
   3. Preheat your grill or oven to high. Place chicken pieces on the grill or a baking sheet. Cook for 25-30 minutes, turning halfway, until charred and cooked through.

29. Chicken Paprikash

This Hungarian dish combines chicken and onions in a creamy paprika sauce, traditionally served with dumplings or egg noodles for a comforting meal.

Ingredients:

• • 4 chicken thighs
  • 2 onions, thinly sliced
  • 2 tablespoons sweet paprika
  • 1 cup chicken broth
  • 200ml (3/4 cup) sour cream
  • 1 tablespoon flour
  • Salt and pepper to taste

Steps:

1. 1. In a pot, brown the chicken thighs on both sides. Remove and set aside.
   2. In the same pot, sauté onions until soft. Add paprika, stirring quickly to prevent burning.
   3. Return chicken to the pot. Add chicken broth. Cover and simmer until chicken is tender, about 45 minutes.
   4. Mix sour cream with flour. Stir into the pot to thicken the sauce. Season with salt and pepper.

30. Lemon Garlic Roast Chicken

A simple yet elegant dish, Lemon Garlic Roast Chicken is infused with the bright flavors of lemon and the depth of garlic, making it a perfect centerpiece for any meal.

Ingredients:

• • 1 whole chicken (approx. 1.5kg or 3.3lbs)
  • 4 garlic cloves, minced
  • 2 lemons, one juiced and one sliced
  • 4 tablespoons olive oil
  • Fresh thyme
  • Salt and pepper to taste

Steps:

1. 1. Preheat your oven to 200°C (390°F).
   2. Mix olive oil with lemon juice, minced garlic, salt, and pepper. Rub this mixture all over the chicken, inside and out.
   3. Stuff the chicken cavity with lemon slices and thyme.
   4. Roast in the oven for 1 hour and 20 minutes, or until the juices run clear. Baste occasionally with pan juices.

31. Chicken Francese

Chicken Francese, or “French-style chicken,” is a popular Italian-American dish featuring chicken cutlets dipped in flour and egg, then fried and served with a lemon-butter sauce.

Ingredients:

• • 4 chicken breast cutlets
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 4 tablespoons butter
  • 1 lemon, juiced
  • 1 cup chicken broth
  • Parsley, for garnish

Steps:

1. 1. Dredge chicken cutlets in flour, then dip in beaten eggs.
   2. In a skillet, melt 2 tablespoons of butter. Fry the chicken until golden on both sides. Remove and keep warm.
   3. In the same skillet, add lemon juice and chicken broth. Simmer until reduced by half. Whisk in remaining butter.
   4. Return chicken to the skillet, coat with sauce, and garnish with parsley.

32. Chicken Yakitori

Yakitori is a Japanese skewered chicken dish, grilled over charcoal and glazed with a savory-sweet sauce. It’s a popular street food and izakaya (Japanese pub) staple.

Ingredients:

• • 500g (1lb) chicken thigh, cut into bite-sized pieces
  • Green onions, cut into 1-inch pieces
  • For Yakitori Sauce:
    • 1/2 cup soy sauce
    • 1/4 cup mirin
    • 1/4 cup sake
    • 2 tablespoons sugar

Steps:

1. 1. Skewer chicken and green onion pieces alternately on bamboo skewers.
   2. Mix soy sauce, mirin, sake, and sugar in a saucepan. Simmer until slightly thickened to make the yakitori sauce.
   3. Grill skewers over medium heat, turning and basting frequently with yakitori sauce, until cooked through.

33. Chicken Posole

A traditional Mexican soup, Chicken Posole combines hominy, chicken, and a blend of chilies and spices into a hearty and satisfying dish, often garnished with cabbage, radish, and lime.

Ingredients:

• • 1kg (2.2lbs) chicken thighs
  • 1 can (25oz) hominy, drained
  • 2 dried guajillo chilies, seeded and soaked
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • Chicken broth
  • Cabbage, radish, lime wedges for garnish

Steps:

1. 1. Cook chicken thighs in broth until tender. Shred and set aside.
   2. Blend soaked chilies, onion, garlic, and cumin with some broth to make a smooth sauce.
   3. Return sauce and chicken to the pot. Add hominy. Simmer for 30 minutes.
   4. Serve hot, garnished with cabbage, sliced radish, and lime wedges.

34. Chicken Adobo

A staple in Filipino cuisine, Chicken Adobo is a savory dish where chicken is marinated and simmered in a blend of soy sauce, vinegar, and garlic, creating a harmonious balance of flavors.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 1/2 cup soy sauce
  • 3/4 cup white vinegar
  • 1 whole head garlic, peeled and crushed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 2 tablespoons cooking oil

Steps:

1. 1. In a bowl, combine chicken pieces with soy sauce, vinegar, half of the garlic, bay leaves, and peppercorns. Marinate for at least 1 hour or overnight in the refrigerator.
   2. Heat oil in a pot. Remove chicken from the marinade (reserve the marinade) and brown on all sides.
   3. Pour the reserved marinade over the chicken. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is tender, about 30 minutes.
   4. In a separate pan, fry the remaining garlic until golden and crispy. Use this to garnish the dish before serving.

35. Chicken Biryani

Chicken Biryani is a fragrant and spiced rice dish from the Indian subcontinent, layering marinated chicken with partially cooked rice, then finishing it together to perfection.

Ingredients:

• • 500g (1lb) chicken pieces, marinated in yogurt and biryani spices
  • 2 cups basmati rice, washed and soaked
  • 1 large onion, thinly sliced and fried until crispy
  • 2 tablespoons ghee
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint, chopped
  • Saffron soaked in 1/4 cup warm milk

Steps:

1. 1. In a large pot, layer half of the marinated chicken. Top with half of the fried onions, cilantro, and mint.
   2. Drain the rice and layer half over the chicken. Repeat the layers.
   3. Pour the saffron milk evenly over the top, then dot with ghee.
   4. Cover tightly and cook on a very low heat for about 45 minutes, or until the rice and chicken are fully cooked.

36. Chicken Piccata

Chicken Piccata is an Italian-American classic featuring chicken breasts in a zesty lemon-caper sauce. It’s a quick yet elegant dish that packs a punch of flavor.

Ingredients:

• • 4 boneless, skinless chicken breast halves
  • 1/2 cup all-purpose flour for dredging
  • 4 tablespoons unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, rinsed
  • 1/2 cup chicken broth
  • Parsley, chopped, for garnish

Steps:

1. 1. Pound chicken breasts to even thickness, then dredge in flour.
   2. In a pan, melt 2 tablespoons butter over medium heat and cook chicken until golden and cooked through. Set aside.
   3. Add lemon juice, capers, and chicken broth to the pan, scraping up any browned bits. Simmer until the sauce is reduced by half.
   4. Swirl in remaining butter until sauce is glossy. Return chicken to the pan to warm through. Garnish with parsley before serving.

37. Chicken Marsala

This dish features chicken cutlets, mushrooms, and Marsala wine in a rich sauce. It’s a comforting meal that’s simple to prepare but full of flavor.

Ingredients:

• • 4 chicken breast cutlets
  • 1/2 cup all-purpose flour
  • 1/2 cup Marsala wine
  • 1 cup mushrooms, sliced
  • 1/2 cup chicken stock
  • 4 tablespoons butter
  • Olive oil

Steps:

1. 1. Dredge chicken cutlets in flour. In a skillet, heat olive oil and 2 tablespoons butter. Cook chicken until golden, then remove.
   2. Add mushrooms to the skillet, cooking until they release their juices. Deglaze the pan with Marsala wine, then add chicken stock.
   3. Return chicken to the skillet and simmer until the sauce thickens. Finish with the remaining butter.

38. Spicy Korean Chicken Stew (Dakdoritang)

Dakdoritang is a hearty Korean stew that combines chicken with potatoes, carrots, and a spicy sauce. It’s a warming dish perfect for cold days.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 2 potatoes, cut into large chunks
  • 2 carrots, cut into large chunks
  • 1 onion, cut into chunks
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 4 cups water

Steps:

1. 1. In a large pot, combine the chicken, vegetables, gochujang, gochugaru, soy sauce, garlic, and water.
   2. Bring to a boil, then reduce heat to low and simmer for about 40 minutes, or until the chicken is tender and the vegetables are cooked through.
   3. Adjust seasoning to taste and serve hot.

39. Chicken Tagine

Originating from North Africa, Chicken Tagine is a slow-cooked stew that is both aromatic and rich in flavors. Named after the earthenware pot it’s traditionally cooked in, this dish combines the sweetness of dried fruits with the savory depth of spices and chicken, offering a taste of Moroccan hospitality.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 2 onions, finely sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 400ml (1.7 cups) chicken stock
  • 100g (0.5 cup) dried apricots, chopped
  • Handful of olives
  • Fresh cilantro, for garnish

Steps:

1. 1. 1. In a tagine or heavy-bottomed pot, layer the onions and garlic. Place chicken pieces on top, and sprinkle evenly with spices.
      2. Pour in chicken stock, cover, and simmer over low heat for about 1 hour.
      3. Add dried apricots and olives, and continue to cook for another 30 minutes or until the chicken is tender.
      4. Garnish with fresh cilantro before serving alongside couscous or bread.

40. Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a comforting Greek soup, perfectly balances the tanginess of lemon with the richness of chicken broth and egg. It’s a light yet nourishing dish that soothes the soul and brightens the palate, embodying the simplicity and elegance of Greek cuisine.

Ingredients:

• • 1.5 liters (6 cups) chicken broth
  • 2 chicken breasts, cooked and shredded
  • 100g (0.5 cup) orzo or rice
  • 2 large eggs
  • Juice of 2 lemons
  • Salt and pepper to taste

Steps:

1. 1. In a large pot, bring the chicken broth to a boil. Add orzo or rice and cook until tender.
   2. In a separate bowl, whisk together the eggs and lemon juice until smooth.
   3. Slowly ladle a bit of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
   4. Gradually stir the egg-lemon-broth mixture back into the pot. Add shredded chicken. Heat gently until the soup thickens slightly, being careful not to let it boil.
   5. Season with salt and pepper, and serve warm.

41. Szechuan Chicken

Szechuan Chicken is a fiery delight from Chinese cuisine, known for its bold and pungent flavors. This dish is a symphony of heat, spice, and all things nice, featuring the famous Szechuan peppercorns that tingle and tantalize the taste buds, offering a unique dining experience that’s both exhilarating and addictive.

Ingredients:

• • 500g (1lb) chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons Szechuan peppercorns, crushed
  • 1 teaspoon chili flakes
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 bell pepper, julienned
  • Vegetable oil for frying

Steps:

1. 1. Marinate chicken in soy sauce, hoisin sauce, and rice vinegar for 30 minutes.
   2. Heat oil in a wok or large skillet over high heat. Add Szechuan peppercorns and chili flakes, toasting briefly.
   3. Add garlic and ginger, stir-frying until fragrant. Add chicken and stir-fry until cooked through.
   4. Add bell pepper, continuing to stir-fry until just tender.
   5. Serve hot, garnished with green onions or sesame seeds if desired.

42. Chicken Jollof Rice

Jollof Rice, a beloved West African dish, is celebrated for its incredible depth of flavor and vibrant presentation. Chicken Jollof Rice combines tender chicken with rice cooked in a rich tomato-based sauce, infused with spices and herbs, symbolizing the heart and warmth of African cooking.

Ingredients:

• • 500g (1lb) chicken pieces
  • 2 cups long-grain parboiled rice
  • 400g (14oz) can of tomatoes, blended
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 1 chicken bouillon cube
  • 3 cups chicken stock
  • Salt to taste
  • Vegetable oil

Steps:

1. 1. Season chicken with salt, pepper, and curry powder. Brown in a pot with some vegetable oil. Remove and set aside.
   2. In the same pot, sauté onions, garlic, and bell pepper until soft. Add blended tomatoes and cook until the mixture thickens.
   3. Stir in rice, thyme, bouillon cube, and chicken stock. Arrange the browned chicken pieces on top.
   4. Cover and cook on low heat until rice is done and chicken is tender, about 30 minutes. Stir gently before serving to mix the flavors.

43. Chicken Schnitzel

A beloved dish across many cultures, Chicken Schnitzel is a simple yet satisfying meal of thinly pounded chicken breast, breaded and fried to golden perfection. This dish is a testament to the joy found in the crispiness of the coating and the tenderness of the chicken within, often served with a wedge of lemon or a creamy sauce for an added zing.

Ingredients:

• • 4 chicken breast fillets, pounded thin
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups breadcrumbs
  • Salt and pepper to taste
  • Lemon wedges, for serving
  • Oil for frying

Steps:

1. 1. Season the chicken fillets with salt and pepper. Dredge each piece first in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
   2. Heat oil in a large skillet over medium-high heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
   3. Drain on paper towels and serve hot with lemon wedges on the side.

44. Harissa Chicken Traybake

This dish brings together the fiery flavors of Harissa with the simplicity of a traybake, resulting in a meal that’s both spicy and incredibly easy to prepare. Roasted alongside a medley of vegetables, the chicken absorbs the aromatic spices, creating a one-pan wonder that’s perfect for a weeknight dinner.

Ingredients:

• • 8 chicken thighs, skin on
  • 2 tablespoons Harissa paste
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 red onions, quartered
  • 2 bell peppers, sliced
  • Salt and pepper to taste

Steps:

1. 1. Preheat the oven to 200°C (390°F). In a large bowl, mix Harissa paste, olive oil, cumin seeds, salt, and pepper.
   2. Add chicken thighs to the bowl and toss to coat evenly. Place chicken on a large baking tray.
   3. Scatter onions and bell peppers around the chicken. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
   4. Serve directly from the tray, ensuring to spoon over any delicious juices that have collected.

45. Butter Chicken Pizza

A fusion dish that marries the rich flavors of classic Indian Butter Chicken with the beloved Italian pizza. This innovative combination brings a twist to pizza night, featuring a buttery, spiced chicken topping along with mozzarella cheese, all baked to perfection on a crispy crust.

Ingredients:

• • Pizza dough, homemade or store-bought
  • 1 cup cooked butter chicken, chopped
  • 1/2 cup butter chicken sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 red onion, thinly sliced
  • Fresh cilantro, for garnish
  • 2 tablespoons olive oil

Steps:

1. 1. Preheat your oven as per the pizza dough instructions. Roll out the dough on a baking tray lined with parchment paper.
   2. Spread the butter chicken sauce evenly over the dough, leaving a small border around the edges.
   3. Top with chopped butter chicken, red onion slices, and finally, sprinkle over the mozzarella cheese.
   4. Drizzle olive oil over the top and bake in the preheated oven until the crust is golden and cheese is bubbly, about 12-15 minutes.
   5. Garnish with fresh cilantro leaves before slicing and serving.

46. Chicken Gumbo

A staple in Louisiana cuisine, Chicken Gumbo is a hearty, flavorful soup that combines the richness of chicken and sausage with the earthiness of okra, all simmered in a thick, roux-based broth. It’s a dish that encapsulates the soul of Southern cooking, offering warmth and comfort with every spoonful.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 200g (7oz) Andouille sausage, sliced
  • 1 cup okra, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 liter (4 cups) chicken stock
  • 2 teaspoons Cajun seasoning
  • 1 bay leaf
  • Oil for cooking

Steps:

1. 1. In a large pot, heat oil over medium heat. Add flour to make a roux, stirring constantly until it reaches a deep brown color.
   2. Add onion, bell pepper, and garlic to the roux, cooking until softened.
   3. Add chicken pieces, sausage, okra, chicken stock, Cajun seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is tender and the gumbo has thickened.
   4. Adjust seasoning to taste and serve hot over rice.

47. Chicken Souvlaki Skewers

A cherished Greek dish, Chicken Souvlaki Skewers feature tender pieces of marinated chicken grilled to perfection. Served with a side of tzatziki sauce and warm pita bread, this dish is a celebration of Mediterranean flavors, ideal for a summer barbecue or a simple family dinner.

Ingredients:

• • 500g (1lb) chicken breast, cut into cubes
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Tzatziki sauce, for serving
  • Pita bread, for serving

Steps:

1. 1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes, coating them well. Marinate for at least 1 hour.
   2. Thread the marinated chicken onto skewers. Grill over medium-high heat, turning occasionally, until the chicken is golden on the outside and cooked through, about 10-12 minutes.
   3. Serve the skewers with tzatziki sauce and warm pita bread on the side.

48. Chicken Parmigiana

An Italian-American classic, Chicken Parmigiana layers breaded chicken breast with rich marinara sauce and melty mozzarella cheese, baked to golden perfection. This dish is a comforting blend of flavors that pays homage to its Italian roots while being a staple on American dinner tables.

Ingredients:

• • 4 chicken breast fillets, pounded thin
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups breadcrumbs
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Olive oil for frying

Steps:

1. 1. Dredge each chicken fillet in flour, dip in beaten eggs, then coat with breadcrumbs.
   2. Heat olive oil in a large skillet over medium heat. Fry the chicken until golden on both sides. Transfer to a baking dish.
   3. Top each chicken breast with marinara sauce, followed by mozzarella and Parmesan cheeses.
   4. Bake in a preheated oven at 200°C (400°F) for 20 minutes, or until the cheese is bubbly and golden. Serve hot.

49. Chicken Korma

A gem in the crown of Indian cuisine, Chicken Korma is a creamy, mildly spiced dish with roots in Mughlai culinary traditions. It features tender chicken pieces stewed in a rich, aromatic sauce made with yogurt, cream, and a blend of spices, offering a gentle introduction to Indian flavors.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 1 cup yogurt
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 cup heavy cream
  • 1/4 cup ground almonds
  • 1/4 cup cooking oil

Steps:

1. 1. Marinate chicken pieces in yogurt and turmeric for at least an hour.
   2. Heat oil in a large pot. Sauté onions until golden, then add ginger-garlic paste, cooking until fragrant.
   3. Add marinated chicken to the pot, cooking until it starts to brown.
   4. Stir in ground almonds and garam masala, cooking for a few minutes.
   5. Add water to cover, simmering until chicken is tender. Stir in heavy cream, simmering for another 5 minutes. Serve with naan or rice.

50. Chicken Afritada

A hearty Filipino stew, Chicken Afritada combines chicken pieces, potatoes, carrots, and bell peppers in a savory tomato sauce. This dish is a comforting, flavorful meal that reflects the Spanish influence on Filipino cuisine, perfect for family dinners.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 2 tablespoons cooking oil

Steps:

1. 1. In a pot, heat oil over medium heat. Sauté garlic and onion until translucent.
   2. Add chicken pieces, browning on all sides. Pour in tomato sauce and chicken broth. Bring to a boil.
   3. Add potatoes and carrots. Simmer until vegetables are tender and chicken is cooked through.
   4. Add bell peppers, cooking for an additional 5 minutes. Season with salt and pepper to taste. Serve hot.

51. Nashville Hot Chicken

Originating from Nashville, Tennessee, this iconic dish is known for its intensely spicy, crispy fried chicken served atop white bread with pickles. Nashville Hot Chicken is a culinary experience that combines heat and flavor in a way that’s addictively delicious.

Ingredients:

• • 1kg (2.2lbs) chicken pieces
  • 1 tablespoon cayenne pepper (adjust for heat preference)
  • 2 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 cup buttermilk
  • Oil for frying
  • Sliced white bread and pickles for serving

Steps:

1. 1. In a bowl, whisk together buttermilk, 1 teaspoon cayenne pepper, paprika, and garlic powder. Marinate chicken pieces in the mixture for at least an hour.
   2. In another bowl, mix flour with 1 teaspoon cayenne pepper and additional paprika.
   3. Dip marinated chicken in the seasoned flour, then fry in hot oil until crispy and cooked through.
   4. Serve hot over slices of white bread, topped with pickles.

52. Chicken Caesar Wrap

A modern twist on the classic Caesar salad, the Chicken Caesar Wrap combines grilled chicken, crisp romaine lettuce, Parmesan cheese, and Caesar dressing in a convenient, flavor-packed wrap. It’s perfect for a quick lunch or a light dinner, encapsulating the beloved flavors of Caesar salad in every bite.

Ingredients:

• • 4 large flour tortillas
  • 2 chicken breasts, grilled and sliced
  • 2 cups romaine lettuce, chopped
  • 1/2 cup Caesar dressing
  • 1/4 cup grated Parmesan cheese
  • Croutons, crushed (optional)

Steps:

1. 1. Lay out tortillas on a flat surface. Spread Caesar dressing evenly across each tortilla.
   2. Distribute grilled chicken slices, romaine lettuce, Parmesan cheese, and crushed croutons (if using) among the tortillas.
   3. Roll up the tortillas tightly, folding in the sides to contain the filling. Slice in half and serve.

53. Chicken Laksa

A spicy noodle soup from Southeast Asia, Chicken Laksa is a fusion of Chinese and Malay cuisine. It’s a comforting bowl filled with a rich, spicy coconut milk broth, rice noodles, and tender chicken, topped with fresh herbs and lime juice for a burst of freshness.

Ingredients:

• • 500g (1.1 lbs) chicken breast, sliced thinly
  • 200g (7 oz) rice noodles
  • 400ml (13.5 oz) coconut milk
  • 2 tablespoons laksa paste
  • 1 liter (4 cups) chicken broth
  • A handful of bean sprouts
  • Fresh cilantro and mint for garnish
  • Lime wedges for serving

Steps:

1. 1. Cook rice noodles according to package instructions, drain, and set aside.
   2. In a large pot, sauté laksa paste until fragrant. Add chicken broth and coconut milk, bringing to a simmer.
   3. Add chicken slices to the broth, cooking until they’re just done.
   4. Divide noodles among bowls. Ladle the hot soup and chicken over noodles. Top with bean sprouts, cilantro, mint, and a squeeze of lime juice.

54. Chicken Makhani (Butter Chicken)

Chicken Makhani, or Butter Chicken, is a classic Indian dish where chicken is marinated, grilled, and then cooked in a creamy, buttery, and slightly sweet tomato-based sauce. It’s a dish that beautifully marries the smokiness of grilled chicken with the richness of the sauce, making it a favorite worldwide.

Ingredients:

• • For the marinade:
    • 500g (1.1 lbs) chicken thigh fillets, cut into pieces
    • 1/2 cup plain yogurt
    • 1 tablespoon lemon juice
    • 1 teaspoon turmeric powder
    • 2 teaspoons garam masala
    • 1 teaspoon chili powder
  • For the sauce:
    • 1 can (400g) crushed tomatoes
    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 1 inch ginger, minced
    • 1/4 cup heavy cream
    • 2 tablespoons butter
    • 1 teaspoon fenugreek leaves (Kasuri Methi)

Steps:

1. 1. Combine chicken with all marinade ingredients. Refrigerate for at least 2 hours.
   2. Grill marinated chicken until charred. Set aside.
   3. In a pan, melt butter. Sauté onion, garlic, and ginger until soft. Add crushed tomatoes, simmer for 10 minutes.
   4. Add grilled chicken to the sauce, followed by cream and fenugreek leaves. Simmer until the chicken is tender.
   5. Serve with naan or rice, garnished with cilantro.

55. Chicken Shawarma Salad

Inspired by the Middle Eastern street food, this Chicken Shawarma Salad deconstructs the traditional shawarma into a fresh, flavorful salad, combining spiced chicken with a medley of vegetables and a tangy yogurt dressing.

Ingredients:

• • 500g (1.1 lbs) chicken breast, thinly sliced
  • 2 tablespoons shawarma spice blend
  • Mixed salad greens
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Red onion, thinly sliced
  • Yogurt dressing

Steps:

1. 1. Toss chicken slices with shawarma spices and a little olive oil. Marinate for at least 1 hour.
   2. Grill or pan-fry chicken until cooked through. Let it rest before slicing.
   3. On a large platter, arrange salad greens, cherry tomatoes, cucumber, and red onion.
   4. Add sliced chicken to the salad. Drizzle with yogurt dressing before serving.

56. Tequila Lime Chicken

Infused with the lively flavors of tequila and lime, this dish offers a zesty and slightly boozy kick to the tender grilled chicken, making it a perfect choice for summer barbecues or festive gatherings.

Ingredients:

• • 4 chicken breasts
  • 1/4 cup tequila
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Steps:

1. 1. Whisk together tequila, lime juice, garlic, chili powder, salt, and pepper. Marinate chicken in this mixture for at least 3 hours.
   2. Grill chicken over medium heat, turning once, until cooked through and nicely charred.
   3. Garnish with fresh cilantro. Serve with grilled vegetables or a fresh salad.

57. Chicken and Chorizo Paella

A Spanish classic, this Paella mixes the smokiness of chorizo with the tenderness of chicken, combined with saffron-infused rice and a variety of vegetables, encapsulating the vibrant flavors of Spain in one dish.

Ingredients:

• • 500g (1.1 lbs) chicken thighs, cut into pieces
  • 200g (7 oz) chorizo, sliced
  • 1 cup Arborio rice
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cups chicken stock
  • 1 teaspoon saffron threads
  • Peas, lemon wedges for garnish

Steps:

1. 1. In a large skillet, brown chicken and chorizo. Remove and set aside.
   2. In the same skillet, add onion and bell pepper, cooking until soft.
   3. Add rice, stirring to coat. Pour in chicken stock and saffron. Return chicken and chorizo to the skillet.
   4. Simmer until rice is tender and liquid is absorbed. Stir in peas during the last few minutes of cooking.
   5. Serve garnished with lemon wedges.

58. Chicken Rendang

Hailing from Indonesia, Chicken Rendang is a rich and tender coconut stew, deeply flavored with a complex spice paste and slow-cooked until the chicken becomes fall-apart tender. This dish is a festive staple, offering a harmonious blend of heat, spice, and sweetness.

Ingredients:

• • 1kg (2.2 lbs) chicken pieces
  • 400ml (13.5 oz) coconut milk
  • 2 stalks lemongrass, bruised
  • 2 kaffir lime leaves
  • 1 turmeric leaf (optional)
  • Spice paste (blended mixture of shallots, garlic, ginger, galangal, dried chilies, and turmeric)
  • Salt to taste

Steps:

1. 1. Combine chicken with the spice paste, coconut milk, lemongrass, kaffir lime leaves, and turmeric leaf in a large pot.
   2. Bring to a simmer over medium heat, then reduce to low. Cook uncovered, stirring occasionally, for 2-3 hours, or until the liquid has mostly evaporated and the chicken is tender.
   3. Season with salt to taste and serve with steamed rice, allowing the flavors to meld together beautifully.

59. Chicken Florentine Pasta

Chicken Florentine Pasta marries the creaminess of a rich, garlic-infused sauce with the earthiness of spinach, tossed with tender chicken and al dente pasta. This dish is a testament to the elegance of Italian cooking, offering a comforting yet sophisticated meal.

Ingredients:

• • 500g (1.1 lbs) chicken breast, sliced
  • 300g (10.5 oz) pasta of choice
  • 200g (7 oz) fresh spinach
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • Olive oil
  • Salt and pepper to taste

Steps:

1. 1. Cook pasta according to package instructions; drain and set aside.
   2. In a skillet, heat olive oil over medium heat. Add chicken slices, season with salt and pepper, and cook until golden and no longer pink inside.
   3. Add garlic to the skillet and sauté until fragrant. Stir in spinach until wilted.
   4. Pour in heavy cream and bring to a simmer. Add cooked pasta and Parmesan cheese, tossing until the sauce thickens and coats the pasta evenly.
   5. Serve immediately, offering a perfect blend of textures and flavors.

60. Moroccan Chicken Tagine

A jewel in Moroccan cuisine, this Chicken Tagine is a slow-cooked delicacy flavored with preserved lemons, olives, and a bouquet of spices including saffron and cinnamon. The dish is named after the earthenware pot it’s traditionally cooked in, which intensifies the flavors and tenderizes the chicken to perfection.

Ingredients:

• • 1kg (2.2 lbs) chicken pieces
  • 2 preserved lemons, sliced
  • 1 cup green olives
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • A pinch of saffron threads
  • 1 cup chicken stock
  • Fresh cilantro and parsley, chopped

Steps:

1. 1. In a tagine or heavy pot, layer onions and garlic at the bottom. Arrange chicken pieces on top and sprinkle with spices.
   2. Add preserved lemons and olives, then pour over chicken stock. Cover and cook on low heat for 1-2 hours, until the chicken is very tender.
   3. Garnish with fresh cilantro and parsley before serving with couscous or bread, allowing the intricate flavors to shine through.

61. Chicken Saltimbocca

Chicken Saltimbocca is an Italian classic that literally means “jumps in the mouth,” reflecting its burst of flavors. This dish features chicken cutlets wrapped with sage leaves and prosciutto, cooked until golden and finished in a white wine sauce for an exquisite taste.

Ingredients:

• • 4 chicken breast fillets, pounded thin
  • 8 sage leaves
  • 8 slices prosciutto
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • Olive oil
  • Salt and pepper to taste

Steps:

1. 1. Place a sage leaf on each chicken cutlet, then wrap with a slice of prosciutto. Secure with toothpicks if needed.
   2. Heat olive oil in a skillet over medium heat. Add chicken and cook until prosciutto is crisp and chicken is cooked through, flipping once.
   3. Remove chicken and add white wine to the skillet, scraping up any browned bits. Reduce by half, then whisk in butter until emulsified.
   4. Pour sauce over chicken and serve immediately, offering a delightful combination of savory and herbal notes.

62. Thai Chicken Curry

This Thai Chicken Curry envelops tender chicken pieces in a velvety coconut curry sauce, vibrant with the flavors of Thai green curry paste, bamboo shoots, and basil. It’s a dish that balances the heat of the curry with the creaminess of coconut milk, transporting you straight to the streets of Thailand.

Ingredients:

• • 500g (1.1 lbs) chicken thigh fillets, cut into pieces
  • 1 can (400ml or 13.5 oz) coconut milk
  • 2 tablespoons Thai green curry paste
  • 1 cup bamboo shoots
  • 1 red bell pepper, sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • Fresh Thai basil leaves

Steps:

1. 1. 1. In a large skillet, heat a bit of the thick part of the coconut milk until it starts to separate. Add curry paste and fry until fragrant.
      2. Add chicken pieces, coating well with the paste. Pour in the rest of the coconut milk, fish sauce, and sugar, bringing to a gentle simmer.
      3. Add bamboo shoots and bell pepper, cooking until the chicken is tender and the vegetables are crisp-tender.
      4. Stir in Thai basil leaves just before serving. Serve with steamed jasmine rice for a complete meal.