This rich, comforting mélange is called Indian_Style to distinguish it from Thai Cashew Chicken, which is a very different dish, although equally delicious. Serve this over brown basmati rice with zesty mango chutney, but other robust fruit chutneys work well, too. Add a green vegetable, such as steamed broccoli, to round out the color palette.
This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.
The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.Continue reading
This is a great dish for a Friday night dinner with friends. Serve the chicken over whole-grain couscous, or cooked millet or quinoa for a gluten-free alternative. Accompany it with a green vegetable such as steamed beans or sautéed spinach.
Kids love this savory mixture, which is perfect for those busy evenings when you have to rush out after eating dinner. Serve this over hot split whole grain buns and accompany with a tossed salad for a tasty and nutritious meal.
Although this chicken dish is remarkably easy to make, its slightly sweet yet spicy coconut-milk sauce gives it an exotic flavor.
If you are desperately seeking a break from the same old thing, try this take on yassa, a traditional celebratory dish originating in Senegal. It’s very simple — chicken braised in a blanket of onions and seasoned stock — but the results are seductive.