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28 results for "chicken"
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Brine (1) Broil (1) Chill (1) Fry (1) Marinate (1) No Cook (1) Stew (1) Stir-Fry (1) Topic Recipe (25) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Fruit,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 01/28/2008 Grilled Chicken with Lemon Leaves Cooking with lemon leaves imparts a bright flavor and aroma to many dishes. Issue #93 03/08/2002 Rao's Famous Lemon Chicken Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s. Issue #28 08/08/2007 Chicken with Cognac From the comida criolla, the traditional cuisine of the Chilean rodeo, comes this lovely chicken dish. Issue #14 01/27/2010 Nuoc Cham (Vietnamese Dipping Sauce) This classic sweet-sour condiment is an ideal accompaniment for grilled chicken wings. Does Not Apply 07/13/2007 Stir-Fried Bitter Melon with Chicken Wings A unique combination of bitter melon and chicken wings, this is a popular dish in Hmong cuisine. Issue #104 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 08/20/2010 Chicken Salad with Green Apples The tangy tartness of green apples complements the smooth flavor of chicken in this quick luncheon recipe of chicken salad from Dash of Sass. Continue... Does Not Apply Source: A Dash of Sass 08/09/2010 Lemon Chicken In this recipe, the Wednesday Chef prepares perfectly seasoned chicken, then tops it with a lemon–crème fraîche sauce, proving that one ingredient can take the simple to the sublime. Continue... Does Not Apply Source: The Wednesday Chef 12/09/2009 Balsamic Lemon Chicken Balsamic vinegar and fresh lemon juice add tangy zing to this crisp-skinned roast chicken. Sear the bird first to unleash its flavor and lock in its juices. Continue... Does Not Apply Source: Food on the Food 10/30/2009 Lemon and Curry Roasted Chicken This is a wonderful recipe to whip together for a nontraditional supper. A whole roasted chicken is spiced up with curry powder and cinnamon, and cooled down with lemons and sugar. Continue... Does Not Apply Source: My Famous Recipe 06/30/2011 Menu: Fourth Of July Picnic A summery picnic menu, perfect for the beach or park. Does Not Apply 04/02/2010 Cranberry-Walnut Chicken Salad One of our favorite food blogs is Smitten Kitchen, which often takes comfort-food staples and adds the gentlest twists to them. Continue... Does Not Apply Source: Smitten Kitchen 01/27/2010 Avocado Crema This purée of avocado and sour cream serves as a rich, cooling counterpoint to chipotle-spiced wings. Does Not Apply 05/12/2010 Roasted Chicken and Brie Panini Leftover chicken gets a second act when sandwiched between rosemary focaccia with velvety Brie and thinly sliced apricots. Continue... Does Not Apply Source: goodLife {eats} 11/17/2009 Spicy Mango Chutney This versatile condiment is surprisingly easy to make. Try it with grilled chicken and fish, or spread it on pita bread for a quick breakfast. Continue... Does Not Apply Source: The Purple Foodie 08/08/2012 Sopa de Lima (Lime Soup) Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 05/31/2007 Pear and Boudin Salad Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs. Issue #103 03/23/2010 Fried Plantains SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin. Does Not Apply 10/29/2009 Pan-Roasted Chicken with Orange-Dijon Marinade A marinade made with citrus juices and bold Dijon mustard is a great way to spice up roasted chicken. Marinate overnight for extra depth of flavor. Does Not Apply Source: Big, Bold, Beautiful Food « Previous 1 2 Next »