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

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

These oven-braised chicken legs are fall-off-the-bone tender, flavourful and so versatile that you can serve them with a wide range of sides, from classic steamed jasmine rice, chow mein, buns, and stir-fried vegetables to fresh salads. And the bonus? You just need one pan to have this delicious meal ready in less an hour. If you can’t find Chinese Shaoxing rice wine, use dry Sherry in a 1:1 ratio. However, it is worth noting that there is also a small amount of wheat or barley starters/yeast in Shaoxing rice wine. So it’s not gluten free.

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

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

This easy chicken recipe is especially delicious and vibrant, with peppery radishes absorbing the savoury drippings of the chicken. It's a budget and healthy dinner that's easy to make for the family yet impressive enough for company. I like to toss the greens of the radishes with the pan juices until just wilted because they take on tons of flavour and provide the perfect bitter contrast. If the radish leaves ain’t fresh enough, you can use spinach or other greens. Or simply use arugula as the orginal recipe suggested.
If you’ve never roasted a radish, you’re seriously missing out. Eaten raw, radishes are crunchy in texture with a distinctively peppery bite, but once roasted and absorbed the luxurious chicken schmaltz, they are sweet, earthy and mellow...just like low-carb potatoes.

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

This quick chicken recipe is the perfect midweek dinner for the whole family to enjoy. Succulent bone-in, skin-on thighs are seared until crispy, before being cooked with a hazelnut and chilli paste. Tossing the snow peas with the hot nutty sauce just before serving ensures they remain crisp-tender and vibrant green. If you're looking for a fast and simple one-skillet chicken meal, this is it.

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

Crispy, juicy chicken wings marinated with aromatic spices – this straightforward roasted chicken recipe brings together the fragrance of galangal, kaffir lime leaves and lemongrass (essential ingredients in Indonesian kitchen together with shallots and garlic) with succulent chicken wings, then baked to the crispy perfection.
If you can’t find lime leaves and galangal, bay leaf and fresh ginger are good substitutes. For 1 lemongrass, use 1 teaspoon of lemon zest and ½ teaspoon of grated ginger. Deseed the red chilli if you can't handle the heat!

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

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

A delicious and balanced meal using bite-sized chunks of boneless, skinless chicken thighs marinated with a blend of warm spices, sauteed until they’ve developed a golden crust, the spiced fat is then used to pan-fry the chickpeas until crispy on the outside, soft and creamy on the inside. Alongside a refreshing yoghurt sauce, it makes a perfect low-carb meal that's as satisfying as it is nutritious on its own. I opt for a full fat Greek yoghurt, but you could also use regular whole milk yoghurt or a dairy-free alternative. Use ready made spice blend if you want to. Curry powder, baharat or ras el hanout would work beautifully here.

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

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

A super easy and healthy chicken dish that’s packed with awesome Middle Eastern flavour thanks to a generous amount of za'atar, lemon and garlic. I served the chicken with a tahini lemon dressing, but a Greek yoghurt dressing would be great too. Za'atar is a versatile herb blend deeply rooted in Middle Eastern and Levant cuisine and offers a unique flavour with a balanced blend of tart, spicy, and slightly sour flavors. It typically contains toasted sesames, thyme, oregano, marjoram, sumac and salt.

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

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

Traditionally Portuguese chicken is prepared with a piri piri sauce. In this recipe, I took the liberty of making a marinade using dried chilli powder instead of piri piri chilli peppers. While this recipe might seem not authentic, they do taste amazing! For optimal results, the marinade should be left on the chicken for at least 2 hours, but even better if left overnight. Instead of white asparagus, you can use sliced potatoes or pumpkin.

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

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

Chicken Chettinad is a popular chicken curry with plenty of punch and fire from the Chettinad region of Tamil Nadu in Southern India. This simpler and quicker version of Chettinad chicken stirfry from Maunika Gowardhan via Olive Magazine adapted the flavours of this classic curry with ginger, turmeric, curry leaves, fennel seeds, cinnamon and dried red chillies. For a fuller flavour, marinate the chicken for up to overnight as the flavours intensify with time. Serve it hot with steamed rice, flatbread or cauliflower rice if you are on lowcarb. ​

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

Originating with the Hausa people of Northern Nigeria, Suya (derived from Hausa word for "to fry" or "grill") is one of the most beloved street foods in Nigeria. Meat (chicken, beef or lamb/goat) is sliced, coated with a complex peanut-based spice blend known as yaji or suya pepper before skewered and grilled over open charcoal flames. Traditionally suya is served with raw onions, tomatoes, cucumbers and/or cabbages as a cooling component to the spicy flavour of the spice blend. But you can serve them with coleslaw, fries, rice or plantains. You can easily find suya pepper/yaji in African grocery stores, online, or simply make your own at home with the recipe I am sharing below. If 3 tablespoons of cayenne pepper is too spicy for you, replace 1 tablespoon with sweet paprika powder. The spice blend is great for roasting vegetables or mixed with oil or yoghurt as a dip. It is an incredible condiment to use on really anything that needs a little extra spicy kick.

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

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

An Italian-inspired chicken dish that combines the creamy, cheesy flavours of cacio e pepe (literally translated as cheese and pepper) with a bagna cauda, meaning "hot sauce or hot gravy" in the Piedmontese dialect of Italy, referring to a warm, umami-rich sauce made with garlic, anchovies and olive oil/butter. Black pepper is an important component in this dish, so stay away from the pre-ground stuff and use the freshly milled one. If you don’t have wine on hand or just don’t want to use alcohol, then use same amount of chicken stock with a splash of lemon juice. Serve the chicken with mashed potatoes, crusty bread or pasta to soak up the rich sauce.

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Salting chicken ahead of time, aka dry brining, initially draws out moisture, which will then break down the salt and reabsorb into the protein, both tenderizing it and seasoning it throughout. This results in juicier meat and crispier skin when cooked. Simple comfort food at its best. Enjoy it with a green salad, fries or aioli.
Homemade aioli works best when all ingredients are at room temperature. If you prefer a stronger mustard flavour, you can increase the amount of mustard slightly.

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

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

These crispy baked drumsticks are a simple and stress-free main dish recipe that you could cook in one big tray, making cleanup a breeze. Simply coat the drumsticks with olive oil and everyday pantry spices, then let the oven do all the work until browned and tender. They are very budget-friendly, reliably delicious with very little effort. Enjoy them with a side salad or roasted vegetables for an easy weeknight dinner. Change the flavourings as you like, some premade spice blends, like Chinese 5-spice powder, ras el hanout or garam masala work beautifully for the recipe.

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

Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.