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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
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15 minute prep from the time you put the groceries on the table.
Ingredients: cocktails, alcohol, soups, chocolate
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A grilled chicken breast recipe with an easy lemon marinade.
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Get 20-Minute Chicken Cutlets with Charred Escarole Salad Recipe from Food Network
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This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.
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A boneless version of buffalo wings with a crunchy coating and tangy blue cheese coleslaw.
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Get Saffron Chicken, Boiled Lemon and Green Bean Salad Recipe from Food Network
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Beans, greens, and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand.
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Get Foil-Pack Grilled Sweet-and-Spicy Chicken Wings Recipe from Food Network
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In this one-pan, one-step dinner, lemon and aromatics infuse the chicken and potatoes as they roast.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly