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    You are in: Home / Cookbooks / Chicken
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    This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads & assorted salads in spring & summer or served with hot fluffy & fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic "Electric Tagine" made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185 N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a "Hot" recipe, but a "Fragrant & Fruity" recipe!! A Tagine by definition is SLOW cooked over a LOW heat & is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of "heat", but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of "Harissa" on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

    Recipe #137530

    267 Reviews |  By Mirj

    A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.

    Recipe #15580

    Adapted from Alton Brown's Good Eats show. The crust on this chicken will really amaze you.

    Recipe #13148

    7 Reviews |  By IOjaw

    My version of an island favorite.

    Recipe #267120

    I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.

    Recipe #266687

    A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy!

    Recipe #29979

    This is similar to a dish served at a restaurant in San Juan Bautista, which is the only reason I can think of that it's called "Mission" chicken. The bacon and smoked paprika give it a nice smoky flavor my husband likes.....It's quick and easy,and dinner in one pot --that's what I like about it. ***NOTE: Sage grows wild in California, so it was a common seasoning. If you don't like sage, don't use it! Other herbs work well also.

    Recipe #315013

    This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten in his appearance on the Martha Stewart show. It is the best roasted chicken I've ever made, and the potatoes are to die for. I did not remove the wings when I made this, and I increased the cooking time to 25 minutes per side to make sure it was done. I also used olive oil instead of grapeseed oil with great results, and regular sea salt instead of fleur de sel was just fine. Enjoy!

    Recipe #309014

    We served this for our rehearsal dinner. The recipe became famous among those of us in attendance. Has ever more been known as wedding chicken. Taste, presentation and aroma is to die for. Sometimes I will marinate the chicken in this and freeze in gallon freezer bags for an easy ready-to-go meal. If you're lucky enough to have leftovers, they are great in salad and in pasta dishes. Times do not include marinating.

    Recipe #263342

    Sure you could use one of those recipes that use cream-of-whatever' soup as a 'shortcut'...But try this one anyway, it's much nicer...Just follow the directions and don't rush the process...The end result is really very good and with a tossed salad you've got a nice meal!

    Recipe #154093

    Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin - and it will be on your table in about an hour. This method will also work with a larger chicken, but cooking time will need to be increased. You may adjust all seasonings to taste. If you are not a lemon lover, then you may omit the lemon juice. You really can use whatever seasoning that you like for this. I like to use seasoned salt. Make certain to use a fork and poke holes all over in the lemon, then place it into the cavity of the chicken. Roast roast as stated. The chicken with be moist and have a faint lemon flavor. For more of my tried-and-true recipes, visit my food blog at

    Recipe #221743

    6 Reviews |  By Lennie

    Posted in response to a request for smothered chicken. The absolute best smothered chicken I have ever had was at Sylvia's restaurant in Harlem. I found this recipe on the Web, apparently from a cookbook put out by Sylvia herself.

    Recipe #86206

    From the Food Network, Rachael says "a stoup is thicker than a soup and thinner than a stew". I must make all my soups as stoups, since it isn't any thicker than other soups I have made. That aside, this is a very tasty soup -- one that I will make often. I cut up all my veggies ahead of time and made the recipe as posted except I didn't use the black olive tapenade because my store doesn't carry it and I stirred the parsley into the stoup while it was simmering. I also let it simmer on the stove for 20-30 minutes because I wasn't ready to serve dinner yet and it was fine. It is excellent and definitely a keeper!

    Recipe #102857

    Quick and easy chicken recipe.

    Recipe #191614

    This is a recipe that Mark came up with one day while "making a mess" in my kitchen. I suggested the artichoke hearts and this has since become a requested dish at our house. It is served over rice. Also, you can use reduced fat may and sour cream if you like). This dish freezes well and we try to keep at least one casserole dish of it in the freezer. The mustard mixture is prepared first and needs to sit in the refrigerate for a couple of hours for the flavors to blend.

    Recipe #246485

    Having lunch problems? You're worries are over! I am the pickiest kid in America about lunches. This recipe satisfies my mom and me. However my friends weren't as happy, a sandwich just doesn't compare to this dish... Double the sauce ingredients to have lots to go around!

    Recipe #121287

    Greek-inspired, over-abundance of fresh herbs-inspired, and just good. The mint does not overpower the chicken as I thought it might. The marinade is also good brushed on zucchini or red peppers to grill with the chicken.

    Recipe #188323

    I "bribed" one of my students to watch his Cambodian grandma make these and write everything down. These are just like what she made! If you don't like ginger, don't make these. Prep time doesn't include marinating.

    Recipe #241510

    Another recipe "stolen" from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn't include marinating.

    Recipe #241513

    This is a nice 'after work' meal for working couples, or a lunch for the family on weekends.

    Recipe #63955

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