© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

An easy weeknight chicken dinner that packs a punch of flavour. A sprinkle of fresh mint on top adds a burst of freshness. The tanginess of lemon perfectly complements the natural sweetness and earthiness of creamy tahini, creating a harmonious and intriguing blend that tantalizes your taste buds. The tender and juicy chicken is perfectly infused and roasted, making each bite amazingly flavourful. I have paired it with a simple bulgur cranberry salad, but you can pair it with almost anything. A green salad or some roasted vegetables are both wonderful.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These jerk chicken wings have the perfect balance of sweet, sour, salty, and spicy. The subtle sweetness of the molasses, the heat of the scotch bonnet peppers and the wonderfully fragrant thyme and spring onions combined together to create a perfect flavour combination. The allspice, cloves, ginger and nutmeg add a pleasant depth and the lime juice provides a refreshing kick! Serve them with a fresh crispy salad or/and rice.
Scotch bonnet peppers are traditional in Jamaican cuisine. If you're unable to find them, substitute them with habanero peppers. Use 1 to 3 peppers with seeds depending on how spicy you like the wings. I used two with one without seeds. I didn’t separate the wings, but use split wings if that’s what you like.

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© 2025 | http://angiesrecipes.blogspot.com

Poulet Basque/ Basquaise or Basque chicken is a classic chicken stew from the Basque region in Southern France and a small area of northern Spain. This recipe from Anthony Bourdain (via Food and Wine) is more French. There are many different regional versions of this dish, but they all have one thing in common: they start with a sauce made with red and green peppers, onions, garlic, tomatoes and piment d’Espelètte, simmered slowly and the white (chicken) and red and green (peppers) represent the Basque flag. The most common side to serve with Basque chicken stew is rice, but you could also serve it with a salad, sauteed potatoes or a loaf of crusty bread.
Piment d'Espelètte is a mild, fruity chilli powder with intense aroma from the Basque region of France, specifically from the area around the village of Espelètte. I ordered it from Amazon, and it’s a little bit pricey, but you can easily replace 1 teaspoon of piment d'Espelètte with ¾ teaspoon of Aleppo pepper or ¾ teaspoon of paprika with a large pinch of cayenne pepper. However, they won’t be exactly the same, but should do the trick.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

With Portuguese roots, a popular staple served throughout South Africa, these chicken livers are spicy, juicy and flavour-packed with a creamy tangy peri peri sauce. You can add 125 ml of chicken stock for more gravy if you prefer. The dish makes an excellent entrée or lunch served with rye bread or steamed rice and vegetables. It’s budget friendly and super nutritious.
For peri peri sauce, use the red chillies that are available to you. I have used a mixture of dried kashmiri chillies and bird eye chillies. If you want a really spicy sauce, then use more bird eye chillies. Skip the soaking step if you use fresh chillie.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A hearty and satisfying chicken dish with an enormous punch of fantastic flavour that’s brightened with citrus and bolstered with anise liqueur. The oven does the work in this mostly hands-off main with minimal prep - a delicious family meal that’s ready in less an hour.
Arak is an anise-flavoured, grape-based liqueur produced in Levant region and the best substitute is Turkish Raki. Other alternatives are French Pernod, Italian Sambuca, which has added sugar though, or Greek Ouzo. They ain’t exactly the same, but share some similarities, and work just as fine. If you don’t want to cook with alcohol, then use 1-2 tablespoons of anis oil combined with chicken stock.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This delicious chicken tray bake couldn’t be easier. Bone in skin on chicken thighs (or use a cut up whole bird) marinated with a mixture of lemon, marjoram, fennel, garlic, olive oil, and honey, then roasted with onion wedges and figs at high heat for 30 minutes until chicken has turned golden brown, crispy and beautifully aromatic.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A hearty French casserole that is perfect for a late-summer or fall weeknight meal. Normandy is a region in Northern France noted for its dairy, pastires and signature fruit – apple. So, rather than cooking chicken in chicken broth like many typical one-pot chicken meals, we used Calvados and apple cider for the recipe. If you don’t have Calvados at hand, just use regular brandy. For Chicken Normandy, firm, tart apples that can hold their shape during cooking are the best. I used Boskoop, but Braeburn, Granny Smith or Pink Lady are equally great.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fig leaves are used in cooking to flavour foods such as meat, cheese or desserts, to make fig leaf tea, flavoured sugar, liqueurs, syrup or oil or used as wrappers for fish. They are also traditionally used in baths to relieve rheumatic complaints and muscle tension. The distinctive flavour and aroma are reminiscent of toasted coconut and vanilla with a hint of green tea. In this recipe, I used a bouquet garni made with fresh fig leaves, spring onion gruns and coriander stems to infuse that coconuty vanilla flavour into the chicken thighs. If you have access to fresh fig leaves, then just use a traditional bouquet garni with a bay leaf, parsley stalks and a few sprigs of thyme together with a a strip of leek or celery. It’s not exactly the same thing, but delicious all the same.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Skin-on, boneless chicken legs marinated in a brine of freshly brewed tea seasoned with rosemary and pan seared to perfection. Serve with a nutritious gluten-free buckwheat salad.
You need to brine the chicken for at least 2 hours, preferably overnight, for the flavor to come through, or up to 24 hours. The aromatic salty-sweet brine pulls its flavors into the meat and tenderizes it before you begin cooking, you'll never eat dry chicken again with this method. This recipe used Darjeeling tea, but other black tea, like Early Grey, Lapsang souchong or Celyon black tea are great too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Frango is Portuguese for chicken while Pinga refers to cachaça. Boneless chicken legs, marinated in cachaça, olive oil, parsley and garlic overnight in the fridge, then grilled to perfection--easy to prepare and a crowd pleaser for sure. Serve it with a fresh herb salad, fries, or some rice and black beans. Cachaça, aka pinga or caninha, the most popular spirit in Brazil, is made from sugar cane and apart from being crucial to cocktails such as the caipirinha, it makes a great marinade for meat or fish. Cachaça is available at large liquor outlets, supermarkets or online. If not, use white rum instead.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This middle eastern inspired sumac roasted chicken recipe is bursting with flavours. A delicious traybake that the whole family will enjoy. Don't skip the yoghurt sauce, which is is a key component of the dish, adding a cooling contrast to the well-spiced chicken. You can either drizzle the yoghurt dressing over the chicken or plate the chicken on top of the sauce and sprinkle with extra sumac if desired.
Sumac has a tangy, citrusy, and slightly sour taste with fruity undertones. It's often compared to lemon juice and zest due to its tartness, but it's a bit milder and more complex.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Doro wat or doro wot is a richly spiced, bold, and delicious chicken-and-egg stew from Ethiopia and Eritrea. It literally means “chicken stew.” The word doro stands for chicken, and wot means stew.
Traditionally, when making Doro wat, a whole chicken is used. I used 6 boneless chicken quarters with skin on. However, you can use chicken drumsticks or thighs for the recipe. Niter kibbeh is a spiced, clarified butter used in Ethiopian and Eritrean cuisine. The best substitute is ghee. However, if you decide to use ghee, then add a pinch of each cardamom, fenugreek, ginger, onion, garlic and turmeric. Berbere spice is a distinctive Ethiopian spice blend made with a base of chilli peppers and fragrant aromatics like cardamom, fenugreek, cumin and clove that's absolutely essential to the Ethiopian cuisine. If you are using a storebought berbere, do get one without salt, because this recipe uses almost half a cup of berbere and you don’t want to over-salt your dish.
This stew is often served with Injera- a popular flatbread in Ethiopia. However, it pairs perfectly well with rice too.