Main Course Recipes and Menus

18 results for "chicken"
Narrow Results You've Selected: Main Course Chicken Gluten-Free Remove all Source Saveur (15) Difficulty Easy (7) Medium (4) Season Summer (3) Fall (2) Winter (1) Occasion Backyard BBQ (1) Technique Stew (4) Grill/Barbecue (3) Fry (2) Braise (1) Marinate (1) Show all... Saute (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Gluten-Free"; var omni_prop8 = "Course:Main Course,Main Ingredient:Chicken,Cuisine:Gluten-Free"; var omni_pageName="saveur:"+omni_prop12; 05/20/2011 Smokestack's Chicken Wings These crisp-charred chicken wings are bathed in a spiced butter sauce. Issue #139 05/07/2013 Mustard and White Wine Braised Chicken An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard. Does Not Apply 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 06/30/2011 Kale and Chicken Brown Rice Salad with Cherries This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Best at room temperature, it keeps well in the fridge for up to three days, and travels happily, whether in lunchboxes, picnic baskets, or carry-on luggage. Does Not Apply 10/15/2012 Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives) Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew. Issue #151 10/19/2011 Curried Chicken Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. Issue #142 04/15/2013 Seyal Murgh (Sindhi Chicken and Onions) Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well. Issue #156 03/20/2013 Katmis Satsivi (Chicken with Walnut Sauce) A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken recipe. Issue #155 09/12/2012 Green Curry Chicken You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch. Issue #150 08/31/2012 Yassa Poulet (Grilled Chicken in Caramelized Onion Sauce) This classic Senegalese dish utilizes the marinade by cooking it down into a sweet-tart sauce for the grilled chicken. Does Not Apply 05/03/2011 Chicken Flautas with Cotija and Salsa Roja Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling. Does Not Apply 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 09/20/2012 Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce) Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos. Issue #149 05/03/2012 Màfe Ginaar (Peanut and Chicken Stew) For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor. Issue #147 03/20/2013 Khashlama (Veal and Sour Plum Stew) Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region. Issue #155