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magazine chicken mole
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(229)
Recipes
This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
4.6
(4.63)
Recipes
The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.
5.0
(4.92)
Easy
Recipes
Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.
5.0
(5)
Recipes
Saucy and glossy. Sweet, spicy, and sticky. Shatteringly crisp. And probably more exciting than the halftime show.
5.0
(5)
Recipes
This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.
4.0
(3.94)
Recipes
This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.
Recipes
Simple roast chicken gets a boost from bright and crunchy gremolata (with a whole lemon in the mix!) and a finishing agrodolce drizzle.
4.0
(4)
Recipes
This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
4.4
(4.42)
Recipes
These crunchy tenders will give you tortilla chip vibes in the best way (and they just so happen to be gluten-free).
4.0
(3.83)
1.0
(1)
Recipes
This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
4.5
(4.51)
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Recipes
This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings.
5.0
(5)
Recipes
Brining this lemon chicken seasons it down to the bone, and helps keep the flesh juicy while it cooks. If making chicken crackling is not your thing, simply use two bone-in breasts and two bone-in thighs.
3.5
(3.5)
Recipes
Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Recipes
This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
4.0
(3.98)
Recipes
This dish of shatteringly crisp chicken skins tossed with peanuts, chiles, and lime is a riff on Chinese salt-and-pepper squid.
Recipes
This salad from Street in Los Angeles is inspired by Vietnamese green papaya salad.
Easy
4.0
(3.87)
Recipes
Applying the rub to the chicken ahead of time infuses it with flavor.
4.7
(4.74)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Vegan
Recipes
This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
4.0
(4.06)
Recipes
From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY
4.0
(3.88)
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Recipes
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
5.0
(5)