Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. Landon Nordeman
15 delicious, easy-to-follow chicken recipes, including ones for brick chicken, Indonesian chicken curry, tandoori chicken, and many more.
Braised Chicken with Scallion Puree
Adapted from a recipe in The Cook and the Gardener by Amanda Hesser (W. W. Norton & Company, 1999), this dish features a multitude of vibrant, aromatic scallions.
PHILIPPINES The preparation for this chicken dish is endlessly adaptable, and nearly every Philippine cook prepares adobo in a slightly different way. Though some add soy sauce to deepen the color of the dish, we followed Lucia Mallari’s method, which omits that ingredient. See the recipe for Chicken Adobo »
Curried chicken gets dressed up with plenty of rich vegetables, spices, and a crunchy peanut garnish.
Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird.
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it’s traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.