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1448 recipes for "chicken"
1448 recipes
Eggplant Caponata

Eggplant Caponata

Aug 16, 2011

Caponata makes an excellent side dish for grilled chicken or fish, a tasty hors d'oeuvre on toasted or grilled bread, or a wonderful main dish tossed with pasta. For best results, choose a firm eggplant that feels heavier than it looks.

Rabbit with Prunes in Wine Sauce

Rabbit with Prunes in Wine Sauce

Jul 14, 2005

Rabbit has long been underrated on our side of the ocean — not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner.

Thai Peanut Beef Tacos

Thai Peanut Beef Tacos

Jul 31, 2017 Dinner

If you like the flavour of a Thai coconut curry, you'll love these creamy and crunchy tacos topped with ripe mango and colourful coleslaw mix. Feel free to use ground chicken, turkey or pork instead of beef, if that's what you prefer.

Veal and Cheese Rouladen

Veal and Cheese Rouladen

May 18, 2011

Rouladen (veal or beef rolls) are a veritable German classic that adds a touch of old-world nostalgia to your weekday dining table. You can make them with beef instead of veal; if you do, replace the chicken broth with beef broth.

Tangy Apple Thyme Marinade

Tangy Apple Thyme Marinade

Jul 14, 2005

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

Red Wine Garlic Marinade

Red Wine Garlic Marinade

Jul 14, 2005

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

Lemon Pepper Marinade

Lemon Pepper Marinade

Jul 14, 2005

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

Chili Orange Marinade

Chili Orange Marinade

Jul 14, 2005

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

Swiss Pesto Panini

Swiss Pesto Panini

Jul 8, 2013

This panini turns leftover roast chicken (or turkey) into a quick lunch or light dinner. Serve with crudit?s or a tossed salad to complement the richness of the cheese. No panini press? No problem. Cook in a grill pan over medium heat, pressing and turning once.

Sumac Lamb Chops With Feta-Pea Mash

Sumac Lamb Chops With Feta-Pea Mash

Ground sumac, a staple in Middle Eastern spice cupboards, gives simple seared lamb chops a tart, citrusy boost. On another night, try pairing the brightly flavoured fetapea mash with roasted fish or grilled chicken, or use it as a topper for crostini.

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