Food

Simple Chicken Recipes

September 3, 2010

15 delicious, easy-to-follow chicken recipes, including ones for brick chicken, Indonesian chicken curry, tandoori chicken, and many more.

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.James Baigrie

Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.Christopher Hirsheimer

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 »Landon Nordeman

Curried chicken gets dressed up with plenty of rich vegetables, spices, and a crunchy peanut garnish.André Baranowski

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

See the Recipe

INDONESIA In this dish, based on one in SAVEUR editor-in-chief James Oseland's Cradle of Flavor, cinnamon and lemongrass give the silky sauce fragrance and spice. See the recipe for Indonesian Chicken Curry »Andre Baranowski

Moroccan Chicken With Carrot Puree
A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. See the recipe for Moroccan Chicken With Carrot Puree » Back to Recipes From the 2011 James Beard Award Nominees »Penny De Los Santos

Lemon and Rosemary Chicken (Pollo Arrosto) — Garlic, lemon, and rosemary enhance simple, juicy roast chicken.André Baranowski

GREECE Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish. See the recipe for Kotopoulo me Dendrolivano »Todd Coleman

Chicken and Onion Tagine (Djej Besla) — Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »Todd Coleman

Chicken With 40 Cloves of Garlic — Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Get the recipe for Chicken With 40 Cloves of Garlic »Penny De Los Santos

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.Todd Coleman

West African Peanut Stew — Okra, tomatoes, hot chiles, and plum tomatoes lighten the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.Todd Coleman

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.Maxime Iattoni

Dolores's Brokenhearted Chicken — Caramelized garlic and dry sherry make a luscious sauce for a simple but delectable braised chicken dish. Get the recipe for Dolores's Brokenhearted Chicken »Todd Coleman

See the RecipeHelen Rosner

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.Helen Rosner

Hunter's Wife Chicken (Pollo alla Cacciatora) — The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter's Wife Chicken »Ingalls Photography

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