Chicken & mushroom coconut curry

Active: 50 minutes; Total: 1 hour; Yield: 4 servings 

Coconut oil, unrefined	2 tablespoons
Chicken legs, skin on, bone-in; pat dry	4
Salt, kosher	1 ½ teaspoons
Mushrooms, cremini; quartered	1 cup
Shallot; finely chopped	1 large
Garlic; finely chopped	3 large cloves
Curry powder	1 tablespoon
Turmeric, ground	1 teaspoon
Coconut milk; well shaken and stirred	13.5 ounces
Water	1/3 cup
Fish sauce	1 tablespoon
Coconut milk, evaporated	½ cup
Cilantro, freshly chopped	Garnish
Chile oil	Garnish

1. Heat the coconut oil in a high-sided medium skillet over medium-high heat. 
2. Sprinkle the chicken evenly with salt. 
3. Place the chicken in the skillet skin side down; cook, undisturbed, until the skin is golden brown and crispy, about 8 minutes. 
4. Transfer to a plate, reserving the rendered fat in the skillet; set aside. 
5. Add the mushroom to the skillet; cook over medium-high heat, stirring occasionally, until golden brown, 6 to 8 minutes. 
6. Add the shallots; cook stirring often, until softened, abut 3 minutes. 
7. Add the garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, 30 seconds. 
8. Stir in the coconut milk, water, and fish sauce until combined. 
9. Return the chicken to the skillet, skin side up. 
10. Bring to a simmer over medium-high heat. 
11. Reduce heat to medium-low; cook, uncovered, swirling the pan occasionally, until the sauce is thickened and a thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. 
12. Transfer the chicken to a shallow serving bowl. 
13. Add the evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken. 
14. Garnish with cilantro and chile oil, and serve with rice. 

Recipe from Food & Wine Annual 2025.

Hakka-style salt-baked chicken

Active: 40 minutes; Total: 4 hours 15 minutes; Yield: 4 servings

Chicken, whole	4 pounds
Ginger, fresh, unpeeled, cut into 5 slices	1-inch piece
Scallions, cut into 1 ½-inch long pieces	2 medium
Rice wine or dry sherry	1 ½ tablespoons
Cilantro	5 sprigs + 2 sprigs
Star anise, whole, coarsely crushed	1
Rose dew liqueur or extra-dry vermouth	1 tablespoon
Salt, kosher	4 ½ pounds + ¼ teaspoon
Chinese chile sauce	1 tablespoon
Water, hot	1 tablespoon
Vinegar, rice	1 teaspoon + 2 tablespoons
Sugar, granulated	½ teaspoon + 1 teaspoon
Garlic, finely chopped	4 teaspoons
Ginger, peeled, finely chopped	1 tablespoon
Oil, corn or peanut	2 tablespoons

1. Remove and discard giblets; trim excess fat; pat chicken dry with paper towels. 
2. Smash the ginger and scallions on a cutting board with the broad side of a knife blade. 
3. Rub the chicken cavity with rice wine; stuff with the smashed ginger and scallion, 5 cilantro sprigs, and crushed star anise. 
4. Pull the chicken legs together, and truss tightly with butcher’s twine; tuck the wings back behind the neck. 
5. Brush liqueur evenly over the chicken skin. 
6. Place the chicken, breast side up, on a wire rack; let stand at room temperature in an airy place until the skin is dry to the touch, about 2 hours. 
7. Wrap the chicken in a single layer of loose-weave cheesecloth; bunch together extra cheesecloth above the breast, tying into a knot or with a piece of string; trim off excess cheesecloth. (The chicken should be tightly wrapped in a bundle.) 
8. Preheat oven to 275°F. 
9. Place 4 ½-pounds salt in a large, heavy, ovenproof stockpot that is just wider than the chicken and will hold the chicken snugly. 
10. Heat over medium-high, stirring often, until the salt is very hot to the touch, about 8 to 10 minutes. 
11. Remove and reserve 7-cups salt from the stockpot, leaving about 1 inch of salt on the bottom of the stockpot. 
12. Place the cheesecloth-wrapped chicken in the stockpot, breast side up, and cover completely with the reserved hot salt. 
13. Cover the stockpot; bake in preheated oven until a thermometer inserted in thickest portion of the chicken registers 160°F, about 1 hour and 30 minutes. 
14. Remove from oven; let the chicken stand in stockpot for 20 minutes. 
15. Hakka chile sauce: Whisk together chile sauce, water, 1-teaspoon vinegar, and ½-teaspoon sugar in a small bowl until the sugar dissolves; let stand 15 minutes before serving. 
16. Hakka garlic sauce: Whisk together 2-tablespoons vinegar, garlic, and 1-teaspoon sugar until the sugar dissolves; let stand 15 minutes before serving. 
17. Hakka ginger sauce: Place 1-tablespoon ginger in a small, heavy serving saucer; heat the oil over medium-high heat until nearly smoking, then pour over ginger; stir to combine; sprinkle with salt, stir again; serve warm or at room temperature. 
18. Gently remove the chicken from the stockpot, holding the knotted cheesecloth on top and pushing the salt aside. (Try not to tip the chicken, so the juices do not spill.) 
19. Carefully transfer the chicken to a platter, and remove the cheesecloth; discard the salt in the stockpot. Remove the trussing strings from the chicken; remove and discard solids inside the cavity of the chicken. 
20. Serve the chicken warm or at room temperature; chop Chinese-style into bite-size pieces; garnish with remaining cilantro sprigs, and serve with the sauces. 

Recipe from Food & Wine Chicken.

One-pan chicken with basil-anchovy butter & shishito peppers

Active: 20 minutes; Total: 20 minutes; Serves: 4

Chichen thighs, boneless, skinless	1 pound
Salt, kosher	¼ teaspoon + ¼ teaspoon
Pepper, ground	¼ teaspoon + ¼ teaspoon
Garlic powder	¼ teaspoon
Olive oil	1 tablespoon + 2 tablespoons
Butter, softened	1 ½ tablespoons
Basil, chopped	1 ½ tablespoons
Anchovies, minced	2
Shishito or Padrón peppers	6 cups
Lemon wedges for serving, charred if desired

1. Make three slits on one side of each chicken thigh; sprinkle with ¼-teaspoon salt, ¼-teaspoon pepper, and ¼-teaspoon garlic powder. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium-high heat. 
3. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165F, 3 to 4 minutes per side; transfer to a platter. 
4. Meanwhile, combine the butter, basil, and anchovies in a small bowl. 
5. Add 2-tablespoons oil and peppers to the skillet. 
6. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes; transfer to a bowl, and sprinkle with the ¼-teaspoon salt. 
7. Top the chicken with the butter mixture, and serve with the peppers and lemon wedges, if desired. 

Recipe from www.eatingwell.com.

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.