Chicken Leg

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.

Make this elegant meal for two your next date-night-in.

Typical Mexican enchiladas arrive rolled up and stuffed, but at my favorite enchilada street stand—the inspiration for this recipe—they're stacked in a messy, luxurious pile, with separate individual layers of corn tortillas, fresh cilantro and onion, green enchilada sauce, shredded cheese and chicken. The whole thing is topped with a blanket of crema and more cheese. It's almost like a deconstructed lasagna. The dish is enough to make you fall deeply in love with Mexico City—particularly when the corn tortillas are homemade, and the green sauce is prepared with a slow-simmering pot of fresh chicken stock.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

A flavor bomb, this dish highlights the fragrant hot cherry pepper. I make it for company because the dish is unusual, very seasonal, and warms up well, so I can enjoy the cocktail hour, too. If you find seeded pickled cherry peppers in the deli section of your supermarket, you can skip the first step in the recipe.

While sugarcane vinegar is more often used in the Philippines, apple cider vinegar makes a good substitute if you can't find it.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Don't be put off by the sugar in this recipe—it's balanced by the vinegar and soy sauce.

Use any variety of nutrient-rich kale in this dish.