Warm rice with bright flecks of squash cuddling up with chunks of chicken makes a comforting dinner.
South American cuisine is famous for its grilled meat and herbaceous sauces. Here, a spicy buttermilk chimichurri marinade ensures that the chicken is moist and flavourful, while piquant onion slaw tempers the richness of the dish. To up the slaw's heat, replace the sweet red pepper with a thinly sliced jalapeño pepper.
This elegant chicken dish is a crowd favourite and cooks in under 30 minutes.
Apricots add both sweetness and iron; cooking the broccoli with the chicken and rice means one less pot.
This recipe takes only about 20 minutes from cooking the chicken to rolling up a family-pleasing supper.
In our family, this chicken is affectionately named after my grandmother, Sarah Taradash, who was a fabulous cook. The flour coating gets crisp and irresistible. Make extra because it is equally delicious cold the next day. If using kosher chickens, reduce the salt to 1 tsp (5 mL).
A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.
With the tandoori spices and the ingredients for side dishes, the recipient will be ready to cook. If skinned chicken is used, the foil lining the pan should be greased.
Polenta squares topped with chicken cacciatore will bring make-it-again requests at home or for a potluck.
This lunch or light supper salad is a cornucopia of sweet melon, mellow avocado, savoury grilled chicken and bright citrus flavourings. You can prepare the dressing, grill the chicken and scoop out the melons earlier in the day for last-minute assembly.
