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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Pounded chicken breasts topped with a brown mushroom gravy made in the same skillet with butter, garlic and beef broth. Thyme or parsley finishes the plates.
Chicken with persimmons and Jerusalem artichokes is a Italian main courses built around chicken. It takes 90 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Chicken breasts slit and filled with a basil, pine nut, Parmesan and pecorino pesto are floured and pan-fried until golden, then finished with more pesto on top. Boiled new potatoes and steamed green beans make the plate.
Simple, wholesome and full of warm Mediterranean flavour, it is the kind of dish that turns up at family lunches and easy get-togethers across Albania. With just a handful of fresh ingredients and a few gentle spices, you can bring this taste of Albanian hospitality straight to your own table.
Chicken thigh pieces, shiitake mushrooms, bell pepper and cabbage stir-fried with yakisoba noodles in an oyster sauce, soy, mirin and ketchup sauce. Sliced scallion greens finish the wok.
Main course20 min4 servings100 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Chicken Yassa: A Senegalese delight featuring tender braised chicken, caramelized onions, and a vibrant lemon twist, sure to bring a burst of flavor to your table.
SenegaleseMain Courses2 hr 15 minServes 4 to 61314 kcalGluten-freeDairy-freeEgg-free
Diced zucchini, carrot, bell pepper, and onion are combined with cooked chicken, stuffing mix, cream of chicken soup, and sour cream, then baked with a stuffing topping.
A fragrant, hot-and-sour Thai-style chicken soup: poached chicken in a reduced lemongrass and galangal stock, sharpened with lime juice and fish sauce and finished with coriander.
Thai and South-East AsianMain course1 hr 30 minServes 2230 kcalGluten-freeDairy-freeEgg-freeDiabetic
Chicken thighs poached in stock with porcini, ginger and star anise to make the broth, then shredded back in with miso, shiitake mushrooms, spinach and ramen noodles. Six-minute eggs, chilli strips and spring onion finish the bowls.
A one-tin Mediterranean roast of chicken thighs, peppers, courgette and tomatoes in a sun-dried tomato and smoked paprika marinade, finished with fluffy bulgur wheat, pine nuts and parsley.
Main course2 hr 30 minServes 4362 kcalDairy-freeEgg-freeLow-SodiumRenal
A baked vegetarian loaf of chickpeas, mixed nuts, chestnuts and grated apple bound with egg and panko, flavoured with sage, thyme and parsley. It is served sliced with mashed potatoes, green vegetables and gravy.
Chickpea and carrot patties seasoned with cumin and coriander, bound with a flax egg and chickpea flour, pan-fried golden and served with a dairy-free yogurt, cucumber, dill and mint tzatziki.
Chickpeas simmered in tomato sauce and coconut milk with toasted curry powder and cumin, with kale wilted in at the end. It is a one-pan curry that serves four.
A shawarma-spiced soup of lamb mince and chickpeas with carrots, crushed tomato and spinach in chicken broth. Bowls are finished with a dollop of yoghurt and fresh coriander.
A toasted whole wheat sandwich filled with a coarse chickpea, carrot, and onion salad bound with mayonnaise, mustard, and honey, layered with lettuce and tomato.
Crisp skillet chickpeas in taco seasoning served in flour tortillas with avocado, tomato, red onion, jalapeño, cilantro, Cotija and a creamy cilantro ranch drizzle.
Cherry tomatoes blistered in olive oil, then chickpeas in their bean stock with harissa simmered down into a stew. It is served with a herby yoghurt of dill, capers and lemon, plus warm flatbreads and cous cous.
Chickpeas simmered in coconut milk with tomato paste, garam masala, paprika and turmeric, with onion, bell pepper and green onions. Cilantro is stirred in at the end and the dish is served with chapati or other flatbread.
Main course30 min4 servings231 kcalEgg-freeDiabeticLow-SodiumRenal
Poblano chiles charred, peeled and stuffed with Monterey Jack, dipped in a fluffy separated-egg batter and fried golden. They are served laid in a simmered tomato sauce with steamed white rice.
Main course4 servings151 kcalVegetarianDiabeticLow-SodiumRenal
Noodles tossed in a sesame paste and soy base sauce topped with sizzling chilli crisp, ginger and garlic poured over green onion. Coriander is folded through at the end.
Smoked sausages in toasted buns under a thick, smooth spiced beef sauce with mustard, chopped onion and melted cheese, baked until the cheese melts. Crinkle cut potato chips are the traditional side.
A one-pot chili of ground beef, bell pepper, jalapeno and kidney beans with elbow pasta cooked directly in the spiced tomato broth and finished with cheddar and cilantro.
AmericanMain course45 min6 to 7493 kcalEgg-freeHigh Fiber
Knife-cut noodles tossed in a sauce of neutral oil heated and poured over Szechuan chili flakes, garlic, ginger and green onions, with sesame oil, black vinegar and soy sauce.
Shrimp are stir-fried without deep-frying in a glossy chili seasoning of chili flakes, ketchup, vinegar, and starch syrup, with onion and sweet corn. The sauce is sweet, tangy, and hot in quick succession.