© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A simple and comforting one pan dish where tender, sweet baby turnips roasted alongside juicy chicken legs, absorbing the rich pan juices. It makes a deliciously healthy weeknight meal with lots of vegetables and a homemade tomato gravy.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Turn an ordinary scrambled egg meal into a gourmet feast with one of the most versatile and delicious wild mushrooms-chanterelles. I dry cleaned the chanteerelles with paper towels, but if prefer water, just make sure do it quickly rather than soaking them so they do not get soggy. And dry them off with a clean towel. Pre-salt the egg mixture 5-10 minutes before cooking changes the structure of proteins, making the scarmbled eggs much more tender.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This creamy turmeric chicken recipe is so full of flavour, packed with warm spices and so easy to make in your skillet. Coming together in just 30 minutes, perfect for a busy weeknight dinner. I used boneless whole chicken legs for the recipe, if you are using bone-in chicken thighs or drumsticks, then they will need a longer cook time, so adjust accordingly.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Inspired by the flavours of Puerto Rican lechón, this highly umami-rich roast chicken is a bold yet delicious take on roast poultry that’s rooted in Puerto Rican culinary traditions. Lechón, the crown jewel of of Puerto Rican cuisine, is a whole suckling pig slow-roasted over open flames or charcoal. Heavily and heavenly seasoned with a paste that’s made with lots of garlic, oregano, and adobo seasoning, it is known for its incredibly juicy meat and prized crackling skin. In this recipe the adobo paste is massaged under the skin and over every nook of the bone-in, skin-on chicken thighs, infusing it with savoury, bold, tangy, herbaceous notes that deepen as it roasts.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken dopiaza is an easy, mildly spiced, thick curry originated in India. It is famous for its "double onion" method. The word Dopiaza literally means two onions. One batch of chopped onions are stir-fried in ghee for the masala sauce, and after the chicken and spices are added to the pan, it is the second batch of sliced onions’ turn. You can make this curry with any type of protein or even seafood.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Combine bone-in, skin-on chicken thighs, bacon and vegetables for a creamy bake that's completely gluten-free and keto-friendly. Celery leaves are packed with flavour and are a fantastic, zero-waste addition to the chicken bake. Alternatively you can use radish leaves or other greens. It’s easy, full of flavour and makes a perfect weeknight meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A simple warm zucchini salad that’s bursting with flavours and textures. The zucchini slices are first charred grilled, then dressed in a lemon dill vinaigrette. Red currants offer a tart and sparkling flavour that works beautifully with mellow zucchini. Plus, they add a pop of bright, glossy red to the salad. If desired, add some toasted nuts or seeds for the crunch. Enjoy them as is, with some roasted chicken or steak, or serve over a bed of hummus or Greek yoghurt.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Low in calories, gluten-free and full of flavour - this easy recipe is ideal for anyone who wants to eat light and healthily without sacrificing taste. When it’s hot outside and you find yourself craving lighter meals, zucchini spaghetti with pesto is the perfect choice. This dish looks just like pasta, tastes wonderfully fresh, just like a salad, and at the same time, is low in carbohydrates, gluten free and quick to prepare.
Zoodles also taste brilliant raw – especially in summer as a cold dish with cold pesto. So you can simply mix them with the pesto straight after cutting. Instead of mozzarella minis, you can also use pan fried haloumi, tofu or boiled eggs.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Mafé or maafe, a peanut stew with just the right amount of heat, known throughout West Africa, originated in the Senegambia region. It features a rich, velvet-smooth gravy made from ground peanuts or unsweetened peanut butter and tomatoes, loaded with tender meat and/or vegetables, and served over rice or couscous. While lamb and beef provide a traditional, deeply flavourful broth, other variations like chicken, seafood and tofu pairs brilliantly with the sauce too. You can also make this with just root vegetables, like pumpkins, cassava, carrots, sweet potatoes, and turnips. Original recipe from Senegalese chef Pierre Thiam via Food & Wine calls for a mixture of root vegetables and cabbage, I just used cauliflowers to make it low-carb friendly. However, the stew is highly customizable, use other vegetables and protein you personally enjoy.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This playful and elegant take on French bistro classic steak au poivre features bone-in, skin-on chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. Cognac is a vital flavour component in au poivre to create a rich, complex, and velvety pan sauce. If you don’t want to use alcohol, just use more chicken broth with a splash of Worcestershire sauce instead. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns. If crème fraîche isn’t at hand, use full fat sour cream or heavy cream and finish with a squeeze of lemon juice or splash of sherry vinegar.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Pollastre amb bolets translates from Catalan as "chicken with mushrooms". It is a traditional Catalan comfort food featuring chicken slowly cooked in a casserole with local wild mushrooms, garlic, herbs, and a splash of wine or/and brandy.
A picada, often referred to as the "Catalan pesto," is a traditional Catalan paste of crushed toasted nuts (almonds and hazelnuts are standard), garlic, and a little olive oil with other possible additions like bread, saffron, chocolate, parsley, etc., used to thicken and flavour the sauce without relying on heavy cream or flour.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A creamy, aromatic, hearty coconut and cinnamon beef curry highlights tender, slow-cooked casserole beef with a creamy coconut milk base, warm, aromatic spices, then topped with lots of cilantro and chilli. An easy and delicious dish to pamper your family. You can cook this in a slow cooker for 3-4 hours at low.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A wholesome, flavour-packed one-pan wonder loaded with juicy roasted chicken legs, tender vegetables, and extra creamy avocado wedges. A perfect low carb, high protein meal! Baking avocados gives them an extra-creamy texture, but you can simply slice fresh avocado over the top if you prefer. Use other vegetables if asparagus ain’t in season.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.