Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

• 3 Tbs. peanut or vegetable oil
• 2 Tbs. unsalted butter
• 2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 ribs celery, cut into 1/2-inch dice (1 cup)
• 1 green bell pepper, cut into 1/2-inch dice (1 cup)
• 1 red bell pepper, cut into 1/2-inch dice (1 cup)
• 1 small onion, peeled and cut into 1/2-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder
• 1 tsp. dried thyme
• 28-oz. can plum tomatoes, drained and coarsely chopped; with their juices
• 2 cups homemade or low-salt chicken broth
• 1/2 cup dried currants
• 25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined
• Toasted Almond Rice for serving
• 2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.

Barbecued Chicken Legs

The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken. If you have a favorite barbecue sauce, feel free to substitute it.

For the sauce

• 1 cup unsweetened apple juice
• 1/2 cup cider vinegar
• 1 cup ketchup
• 2 Tbs. Dijon mustard
• 2 Tbs. pure maple syrup
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce, such as Tabasco
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the rub

• 1 Tbs. light brown sugar
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. granulated garlic
• 1/4 tsp. freshly ground black pepper

For the chicken

• 6 chicken thighs
• 6 chicken drumsticks
• 2 cups hickory or applewood chips, soaked in water for at least 30 minutes and drained

Make the sauce and rub

In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.

In a small bowl, mix the rub ingredients.

Grill the chicken

Trim any excess fat from the chicken, and season the chicken evenly with all of the rub.

Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.

Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer’s instructions.

When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)

Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.

Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.

Honey-Glazed Chicken, Sweet Potato, and Peach Skewers

Here, juicy chunks of chicken, sweet potatoes, peaches, and onions are grilled with a sweet-tart glaze, then sprinkled with crunchy grilled spiced pecans.

• 1 medium sweet potato (about 3/4 lb.), peeled and cut into sixteen 1-1/2-inch pieces
• 1 cup sherry vinegar
• 1/2 cup plus 1 Tbs. honey
• 2 Tbs. canola oil; more for the grill
• Kosher salt and freshly ground black pepper
• 1 lb. boneless, skinless chicken breast halves, cut into 16 pieces
• 4 small ripe but firm peaches, quartered and pitted (about 1-1/2 lb.)
• 1/2 small sweet onion, cut into 1-1/2-inch chunks, layers separated (about 4 oz.)
• 1/2 cup pecans, coarsely chopped
• 1/2  tsp. ground cumin
• 1/2  tsp. pumpkin pie spice

Prepare a medium gas or charcoal grill fire. Soak eight 12-inch wooden skewers in water.


In a 4-quart saucepan fitted with a steamer basket, bring 1 inch of water to a boil over high heat. Steam the sweet potatoes until nearly cooked but still a bit firm, 10 to 12 minutes. Remove from the heat; cool slightly.


Put the vinegar, 1/2 cup of the honey, 1 Tbs. of the oil, 2 tsp. salt, and 3/4 tsp. pepper in a 3-quart saucepan. Simmer over medium heat, stirring occasionally, until reduced to 2/3 cup, 13 to 15 minutes. (The glaze should brush on easily but be thick enough to coat the chicken. If it's too thick, add a few drops of hot water.) Meanwhile, thread the onion, chicken, sweet potato, and peach onto the soaked skewers.


Reserve half the glaze. Brush the skewers with the remaining half of the glaze. Thoroughly oil the grill grate. Arrange the skewers on one side of the grill grate and grill, covered, until well marked on one side, 4 to 5 minutes.


Meanwhile, toss the pecans in a small bowl with the remaining 1 Tbs. honey and 1 Tbs. oil, the cumin, pumpkin pie spice, 1/2 tsp. salt, and a pinch of pepper. Put a large piece of foil on the other side of the grill and scatter the nuts on the foil. Flip the skewers. Grill until the chicken is cooked through and the nuts are bubbling, 3 to 5 minutes more. (Keep a close eye on the nuts; stir if they threaten to burn.) Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with the pecans.

Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach

Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a malty, sweet-and-sour tang. If you can’t find cane vinegar, you can substitute malt or cider vinegar.

• 8 bone-in, skin-on chicken thighs (2-1/2 to 3 lb. total)
• Sea salt and freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter
• 3/4 lb. fresh pearl onions, peeled 
• 6 medium cloves garlic, thinly sliced
• 1/2 tsp. smoked sweet paprika (pimentón)
• 1-1/2 cups cane vinegar
• 1-1/2 cups lower-salt chicken broth
• 4 large navel oranges
• 6 oz. fresh spinach, stemmed (4 cups)
• 2 Tbs. chopped fresh mint

Season the chicken on both sides with 1-1/2 tsp. salt and 1/2 tsp. pepper.


Melt the butter in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Working in 2 batches, cook the thighs until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.


Add the onions, garlic, and paprika to the pot and cook until the onions are soft, about 5 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the vinegar is reduced by half, 7 to 10 minutes. Increase the heat to high and add the broth. When the liquid comes to a boil, add the chicken to the pot skin side up, reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.


Meanwhile, slice the peel off the oranges. Working over a medium bowl to catch the juice, cut the segments free from the membranes. Squeeze any remaining juice from the membranes into the bowl.


When the chicken is done, add the orange segments and juice, spinach, and mint to the pot, gently stirring them into the sauce. Divide the chicken and sauce among 4 bowls. Serve immediately.

Grilled Chicken with Tomato, Lime & Cilantro Salsa

This dish is also delicious served cold or at room temperature over salad greens.

• 2 cups seeded, diced ripe tomatoes (2 to 3 medium tomatoes)
• 1/2 cup finely chopped fresh cilantro
• 4 scallions (white and green parts), thinly sliced
• 2 Tbs. fresh lime juice
• 3 Tbs. extra-virgin olive oil
• 1-1/2 to 2 tsp. granulated sugar
• Finely grated zest of 1 lime (about 1 tsp.)
• Kosher salt and freshly ground black pepper
• 2 tsp. minced chipotle (from a can of chipotles in adobo sauce)
• 4 boneless, skinless chicken breast halves (1-1/2 to 2 lb.)

Prepare a medium-hot grill fire.

In a medium bowl, combine the tomatoes, cilantro, scallions, lime juice, 1 Tbs. of the oil, 1-1/2 tsp. of the sugar, and the lime zest. If your tomatoes aren’t perfectly ripe and sweet, add the remaining 1/2 tsp. sugar. Season with 1/2 tsp. kosher salt and 1/4 tsp. pepper, or to taste.

In another medium bowl, mix the chipotle, the remaining 2 Tbs. oil, 1/2 tsp. kosher salt, and 1/4 tsp. pepper.

Trim the chicken. If the tenderloins are still attached, remove them and save for another use. Use the flat side of a meat mallet to pound each chicken breast to an even 1/2-inch thickness. Add the chicken to the chipotle mixture and toss well to coat.

When the grill is ready, lay the chicken on the hot grill grates and cook, covered, until the chicken has grill marks and the edges turn opaque, 2 to 3 minutes. Flip the breasts and continue to cook until the chicken is cooked through, 2 to 3 minutes more.

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Slice each breast crosswise on the diagonal into 1/2-inch-thick slices. Arrange the chicken on a platter and top with the salsa.

Warm Chicken Pâté

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités.

• Vegetable oil, for the pan
• 10 oz. boneless, skinless chicken thighs (about 2)
• 4 oz. chicken livers
• 1/2 medium yellow onion
• 3 Tbs. amontillado sherry
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1-1/2 tsp. dried sage

Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.

Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.

Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.

Buttermilk Country Fried Chicken with Cucumber Salad

Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.

• 1/4 cup halved and very thinly sliced red onion
• 1 very small clove garlic
• Kosher salt
• 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
• 3/4 cup plus 2 Tbs. buttermilk
• 1-1/2 tsp. fresh lemon juice
• 1 Tbs. chopped fresh dill
• Freshly ground black pepper
• 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
• 3/4 cup all-purpose flour
• 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef’s knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.

Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)

Choose a skillet (preferably cast iron) that’s large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.

Orange and Soy Glazed Chicken Thighs

Who said weeknight chicken and rice has to be boring? Not so, here. This chicken dish gets its earthy flavor from shiitake mushrooms, onions, and soy sauce and its sweetness from sugar, fresh orange juice, and a touch of zest.

• Vegetable oil for the broiler pan
• 8 bone-in, skin-on chicken thighs, trimmed
• Kosher salt and freshly ground black pepper
• 16 small to medium shiitake mushrooms, stemmed
• 3 medium scallions (green parts only), cut into 3-inch lengths
• 1/2 cup soy sauce
• 1/3 cup granulated sugar
• 2 Tbs. mirin
• 1/2 tsp. finely grated orange zest
• 2 Tbs. fresh orange juice
• 1-1/4 tsp. cornstarch
• 2 tsp. toasted sesame seeds

Position a rack about 7 inches from the broiler and heat the oven to 450°F. Line the bottom of a broiler pan with foil and lightly oil the top of the pan.


Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°F, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.


While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.


In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.


To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Braised Chicken Legs with Cider, Apples & Mustard

When chicken legs are simmered slowly, the meat becomes
wonderfully tender and falls off the bone; at the same time, it develops a
rich, deep flavor. Use dry hard cider (which is alcoholic) for this recipe, not fresh sweet cider.

• 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
• 4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 2 medium apples such as Rome, Spy, or Mutsu, peeled, cored, and cut into sixths
• 2 cups dry hard apple cider
• 1/4 cup Dijon mustard
• 3 large marjoram sprigs
• 1/4 cup heavy cream
• 1 Tbs. chopped fresh marjoram

Position a rack in the center of the oven and heat the oven to 350ºF.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof sauté pan with a lid, heat the oil over mediumhigh heat until very hot. Arrange the chicken pieces skin side down in the pan (it’ll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 1 Tbs. of the fat from the pan. Set the pan aside to cool for a few minutes.

Return the pan to medium-high heat, add the apple pieces, and cook, turning once, until both cut sides are golden brown, about 2 minutes per side. Transfer to a different plate. Carefully pour the cider into the pan and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.

Whisk the mustard into the cider. Return the chicken to the pan, along with any accumulated juices. Add the marjoram sprigs and cover. Transfer the pan to the oven and braise for 10 minutes. Add the apples and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 35 to 40 minutes more.

With a slotted spoon, transfer the chicken and apples to a large serving dish and keep warm by covering the dish loosely with foil. Discard the marjoram sprigs. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat and whisk in the cream. Reduce the heat to medium-low and simmer until the sauce is slightly thickened, about 5 minutes. Season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped marjoram, and serve.

Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary

Bone-in, skin-on chicken thighs and drumsticks are best for braising. When chicken legs are simmered slowly, the meat becomes wonderfully tender and falls off the bone; at the same time, it develops a rich, deep flavor. In this dish, the red wine (in combination with chicken broth) adds tanginess and some welcome acidity.

• 6 oil-packed anchovy fillets, rinsed and patted dry
• 2 medium cloves garlic, thinly sliced
• 1 Tbs. chopped fresh rosemary leaves, plus 1 tsp. whole rosemary leaves
• 1 cup homemade or low-salt canned chicken broth
• 4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
• 4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 1 cup dry red wine
• 6 plum (Roma) tomatoes, peeled, cut into quarters, and seeded
• 1 Tbs. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 350ºF.

Put the anchovies, garlic, and chopped  rosemary in a food processor and process until finely chopped, scraping the sides of the bowl as needed. Add the chicken broth and process again until the ingredients are well blended, about 30 seconds.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof sauté  pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it’ll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all the fat from the pan.

Return the pan to medium-high heat, carefully add the wine to the pan, and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Pour in the broth mixture. Return the chicken pieces to the pan, along with any accumulated juices. Add the tomatoes and cover. Transfer the pan to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.

With a slotted spoon, transfer the chicken and tomato pieces to a large serving dish and keep warm by covering the dish loosely with foil. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat. Reduce the heat to medium low and simmer until the sauce is slightly reduced and full-flavored, about 5 minutes. Add the vinegar and whole rosemary leaves. Season to taste with salt and pepper. Pour the sauce over the chicken and serve.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• Zest of 1 lemon (yellow part only)
• 1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
• 30 whole dried apricots (preferably with sulfur, for a pretty color)
• 1⁄4 cup plus 1 Tbs. all-purpose flour
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground coriander
• 1⁄8 tsp. ground ginger
• 1⁄8 tsp. ground cardamom
• 1⁄8 tsp. ground cayenne pepper
• 1 tsp. kosher salt
• 20 grinds black pepper
• 2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
• 2 Tbs. vegetable oil
• 1 Tbs. unsalted butter
• 2-1⁄4 cups finely chopped white onions (about 2 small)
• 1-1⁄2 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1 cup apricot nectar, such as Looza
• 1⁄4 cup fresh-squeezed, strained lemon juice
• 1⁄2 cup low-sodium chicken stock
• 1⁄4 cup toasted pine nuts, for garnish (optional)
• 1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Chicken & Tortilla Soup

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

• 1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
• 1/4 cup finely chopped onion (from about 1/2 small onion)
• 1 Tbs. chili powder; more to taste
• 1 Tbs. tomato paste
• 2 skinless chicken thighs (bone-in or boneless)
• Salt to taste
• 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
• Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
• 4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
• 1/2 cup corn kernels (canned is fine)
• 1/2 cup canned black beans, rinsed and drained
• 3/4 cup diced fresh tomato

For the garnish:

• 1 ripe avocado, diced and tossed with a squeeze of lime juice
• 1/4 cup crumbled queso fresco, feta, or ricotta salata
• 2 dollops sour cream
• Lime wedges for serving

Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the chile paste, turning them once so they’re entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to a simmer. Cover the pan and cook the chicken, turning once, until it’s extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken’s done, remove it from the pan, let it cool a bit, and cut or shred it into bite-size pieces, discarding any bones and bits of fat or gristle; set aside.

If there’s any visible grease in the pan, spoon it off, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.

While the broth is reducing, fry the tortillas: Linke a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat the oil over medium heat; when it reaches 375°F or when a strip of tortilla sizzles immediately when dipped in the oil, add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until the strips aren't bubbling much and have become golden brown, about 1 minute. Transfer to the paper towels. Repeat with the remaining strips.

Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Reheat the broth if necessary so it’s piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.

Chicken Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz.(1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.

Chicken Soup with Lime and Hominy

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.

• 12 oz. boneless, skinless chicken breasts
• 1 Tbs. vegetable oil
• 1 small white onion (8 oz.), chopped
• 4 medium cloves garlic, minced
• 1 small jalapeño, minced
• 1 quart lower-salt chicken broth
• 1 15-oz. can hominy, drained
• 1 tsp. dried Mexican oregano, crumbled if the leaves are large
• 4 to 5 Tbs. fresh lime juice
• Kosher salt and ground black pepper
• 2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.


Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.


Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Parmesan-Crumbed Chicken

A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.

For the chicken:

• 6 boneless, skinless chicken breast halves (about 6 oz. each)
• 6 Tbs. Dijon-style mustard
• 1 Tbs. white wine or water
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

For the coating:

• 1 cup freshly grated Parmesan
• 1 cup fresh English muffin (or sandwich bread) crumbs
• Freshly ground black pepper
• 4 Tbs. melted butter

For the chicken: Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.

For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

To coat and cook the chicken: Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand--this is now your "wet" hand. Don't wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your "dry" hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time.

Pad Thai with Chicken and Shrimp

Though pad thai is Thailand's iconic national dish, it’s surprisingly easy to make. Even better, the ingredients for this noodle stir-fry are fairly accessible. The only two specialty items are dried rice noodles and fish sauce, both of which are increasingly available at many supermarkets. This version is made even quicker by using leftover roast chicken.For more noodle facts and six additional recipes, read my Guide to Asian Noodles.

• 6 oz.dried Thai rice noodles
• 3 Tbs. canola oil or peanut oil
• 1/2 lb. large shrimp, peeled, deveined, rinsed, and patted dry
• Kosher salt
• 3 scallions (white and green parts), trimmed and thinly sliced
• 3 Thai bird chiles or 1 jalapeño, seeded and finely diced
• 1 Tbs. peeled and minced fresh ginger
• 2 large eggs, beaten
• 2 cups thinly sliced leftover roast chicken (or store-bought rotisserie chicken) 
• 2 cups fresh bean sprouts
• 1-1/2 Tbs. Thai fish sauce
• 1 Tbs. rice vinegar
• 1 Tbs. sugar
• 1/4 cup chopped dry-roasted peanuts
• 1 lime, cut into wedges, for serving

Fill a medium saucepan with lukewarm water. Add the rice noodles, and soak until just tender, about 15 minutes. Rinse well in a colander under cold running water, then drain well. Transfer to a baking sheet lined with paper towels.


Heat 1-1/2 Tbs. of the oil in a large nonstick skillet over medium-high heat until shimmering hot, about 1-1/2 minutes. Sprinkle the shrimp with 3/4 tsp. salt and cook, stirring often, until opaque and firm to the touch, about 3 minutes. Transfer to a large plate.


Add the remaining 1-1/2 Tbs. oil to the skillet and, after a couple of seconds, the scallions, chile(s), and ginger and cook, stirring, until they start to brown, about 2 minutes. Add the eggs and cook, breaking them up with a wooden spoon, until just set, about 1 minute. Add the noodles, chicken, bean sprouts, and shrimp and cook, stirring, until the mixture heats through and starts to brown, about 3 minutes.


In a small bowl, stir together the fish sauce, vinegar, and sugar. Add to the skillet and cook, tossing, for 2 minutes. Serve immediately, sprinkled with the peanuts and with the lime wedges on the side.

Stir-Fried Chicken with Green Beans & Mushrooms

Slicing the green beans lengthwise into quarters and blanching them might seem fussy, but it makes a big difference in their texture, so try not to skip this step. Serve this stir-fry with plenty of long-grain white rice, preferably Thai jasmine rice.

• 6 oz. green beans, ends trimmed, sliced lengthwise into quarters (about 2 cups)
• 3 Tbs. vegetable oil
• 1 Tbs. Thai Flavor Paste
• 1 boneless, skinless chicken breast (6-to 8-oz.), sliced thinly against the grain
• 1 tsp. minced fresh ginger
• 1 or 2 fresh bird chiles or 1 fresh serrano chile or 1 small fresh jalapeño, minced
• 2 Tbs. soy sauce
• 1/2 tsp. sugar
• 1/4 tsp. sea salt
• 8 oz. fresh brown or shiitake mushrooms, stems trimmed, caps thinly sliced (to yield about 21/2-cups)
• 1/4 cup dry white wine

Bring a medium pot of water to a boil over high heat. Add the quartered green beans and blanch until bright green and still crunchy but no longer raw tasting, about 1 minute. Drain, shock in cold water, drain again, and set aside. Heat the oil in a large skillet or stir-fry pan over high heat for 1 min. Add the Thai flavor paste; stir-fry for 30 seconds to distribute the paste in the oil. Add the chicken and stir constantly until it turns white. Add the ginger and chiles; stir-fry for 30 seconds. Add the soy sauce, sugar, and sea salt; stir-fry for 30 seconds. Add the green beans and mushrooms. Stir-fry to mix and combine. Add the wine and stir until the chicken is cooked, the beans are slightly soft but crunchy, and the mushrooms are soft, 3 to 5 minutes. Serve hot.

Chicken Salad with Fruits & Nuts

This is what I call my bridal-shower chicken salad—it’s bright and beautiful and feels oh so genteel. If you have sour cream on hand, replace half the yogurt with it to give the salad an even more luxurious feel.

• 3 to 3-1/2 lb. bone-in chicken pieces   
• 1 small bunch flat-leaf parsley
• 1 bay leaf
• 2 Tbs. mayonnaise 
• 1/4 cup plain yogurt
• 4-1/2 tsp. lemon juice 
• 1 tsp. honey
• 1-1/2 cups seedless green or red grapes, halved 
• 1 large tart red apple, halved, cored, and cut into 1/2-inch dice
• 1 large ripe but firm Bartlett or Comice pear, halved, cored, and cut into 1/2-inch dice
• 1 cup pecan halves, toasted
• Salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil. Put in the chicken, parsley, and bay leaf and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 25 minutes for the breasts, 35 to 40 minutes for the thighs and legs. Remove the chicken and set it aside until cool enough to handle.

Meanwhile, in a large bowl, mix together the mayonnaise, yogurt, lemon juice, and honey.

When the chicken has cooled, remove and discard the skin and bones. Dice the meat into 1/2-inch pieces and add it to the bowl with the dressing, along with the grapes, apple, pear, and pecans. Toss together. Season with salt and pepper.

Quick Chicken Sauté with Walnuts, Curly Endive & Orange Pan Sauce

This quick dinner for two is a one-pan wonder with hearty curly endive and golden chunks of sautéed chicken, finished in a simple but bright orange sauce.

• 2 medium-size boneless, skinless chicken breast halves (12 oz. total), cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 2 Tbs. plus 1 tsp. olive oil
• 6 oz. curly endive (curly chicory), washed, dried, and chopped into 2-inch pieces (about 6 cups, loosely packed).
• 2 cloves garlic, minced
• 1/4 tsp. coriander seed, crushed
• 1/4 cup water or homemade or low-salt canned chicken broth
• 1/2 cup orange juice, preferably freshly squeezed
• 1 Tbs. good-quality white-wine vinegar
• 1 Tbs. unsalted butter
• 2 Tbs. minced fresh flat-leaf parsley
• 2 Tbs. coarsely chopped toasted walnuts

Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the endive and cook, stirring frequently, until deep green but still crisp-tender, about 90 seconds. Transfer to a medium bowl.

Heat another 1 Tbs. oil in the pan and add the chicken. When the underside of the chicken has turned deep golden brown (after about 1 minute), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes, and transfer to the bowl of endive.

Reduce the heat to medium, heat the remaining 1 tsp. oil in the pan, and then add the garlic and crushed coriander. Cook until fragrant, about 30 seconds. Add the water or broth, orange juice, and vinegar. Use a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer vigorously until the sauce has reduced and thickened slightly, 2 to 3 minutes. Add the butter, stirring until blended. Stir in the chicken and endive along with any juices, season with salt and pepper to taste, and serve sprinkled with the parsley and walnuts.