© 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.

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

A simple, bold and flavour-packed weeknight meal! North African harissa-spiced chicken and saffron basmati rice and golden saffron rice all cooked in one pan and topped with dill, cucumber and pomegranate seeds when it comes out the oven. Just put everything in the pan and let the oven do the magic. No pre-searing. No stirring. No stress. The result is a comforting and flavorful meal that’s ready to serve in under an hour.

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

These smoky wings have a delicious balance of sweet and savoury with a hint of chilli, making them a great party food or the ideal meal with a salad or coleslaw for family or friends. Chicken wings without the bony tips are best for this dish. You’ll need to marinate this dish for at least 2 hours before cooking. I usually left mine overnight.

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

Chicken 65 is a popular South Indian chicken appetizer that originated at the iconic Buhari Hotel in Chennai, Tamil Nadu, in 1965. It was named after the year of its invention, 1965. Chicken 65 is flavour-packed, incredibly delicious and has just the right amount of heat. You can also serve it as the main with rice or naan.
If you can’t find fresh curry leaves, dried one would work too. Soak them for 10 minutes in water before using. Don’t feel like frying, then airfry them at 200C/400F for 6-8 minutes until cooked through.

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© 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.

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

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

Roasted Mojito chicken is a vibrant, zesty, Caribbean-inspired dish that marinates chicken in a refreshing marinade of rum, lime, and fresh mint, as well as some olive oil, shallot and spices. I used bone-in, skin-on chicken thighs but use whatever you like. Adjust the cooking time accordingly. You could also grill the chicken if you like.

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

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

Krapow Khai Yat Sai is a flavorful, umami-rich Thai dish that combines two classic favorites: Krapow and Khai Yat Sai. Krapow is a spicy minced meat stirfry with garlic, chillies, fish sauce, oyster sauce, and a generous handful of Thai basil. Khai Yat Sai means stuffed omelette . The stirfried minced meat filling is placed in the center of the omelette , and the sides are neatly folded over to create a savory "package". If you don’t have Thai basil, use regular Italian basil or cilantro. I used minced chicken, but pork, beef or even crumbled tofu work fine too. Not a fan of omelette? No problem, just enjoy the stirfry with jasmine rice.

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© 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.

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© 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.

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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.

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© 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.

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

A creamy, hearty and cheesy chicken bake bathed in a savoury custard sauce and a crispy pork rind topping. If you are not on low carb or keto diet, replace the pork rink with breadcrumbs. The acidity of the white wine and the lemon cause the cheese custard to curdle in the cooking, which doesn’t sound very appetizing, but it’s heavenly delicious. Gruyère cheese
©angiesrecipes gives the gratin a more pungent, complex, and nutty flavour profile. Opt for extra aged Cheddar
©angiesrecipes, if you prefer a milder, buttery flavour. Enjoy it with a side of salad, or crusty bread, but the pasta or potato would be a nice complement too if they fit your dietary goals.