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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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An effortless recipe for chicken mole, made in a slow cooker.
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For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.
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This flavorful chicken dinner is easy when you make it in the slow cooker.
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Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
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Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
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Everyone's favorite Indian take-out dish comes together in a slow cooker for an easy way to prepare chicken tikka masala.