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World food: our best recipes - 331 recipes

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Chicken, peanuts and sweet potatoes simmer together to make this spicy African soup

  • 3 tablespoons vegetable oil
  • 2 to 3 pounds chicken legs, thighs and/or wings
  • 1 large yellow or white onion, sliced
  • 3 inch piece of ginger, peeled and minced
  • 6 to 8 garlic cloves, chopped coarsely
  • 2 to 3 pounds sweet potatoes, peeled and cut into chunks
  • 1 quart chicken stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne pepper, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup chopped cilantro
3.8/5 (6 Votes)

By

PER SERVING (1 egg roll): 112 calories, 1

  • 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
  • 1 sweet onion, thinly sliced
  • 1/4 tsp. salt
  • 2 cups spinach leaves
  • 1/2 tbsp. chopped garlic
  • 4 oz. cooked skinless lean chicken breast, chopped
  • 2 wedges The Laughing Cow Light Creamy Swiss cheese
  • 6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
3.7/5 (6 Votes)

By

Sesame Chicken and Noodles is an entire meal, with the added broccoli

  • 1/3 cup rice vinegar
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons Asian garlic-chili sauce
  • 2 (6 ounces) refrigerated grilled chicken breast strips
  • 12 ounces dried udon noodles or whole-wheat spaghetti
  • 3 tablespoons toasted sesame oil
  • 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
  • 1 cup broccoli florets
  • Fresh cilantro
4.5/5 (14 Votes)

By

Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and ...

  • 4 Limes (juice and zest) Divided
  • 3 T Olive Oil
  • 1/4 Cup Extra Virgin Olive Oil (I do not use this much...I eyeball it)
  • 3 T Dijon Mustard
  • 3 T Worcestershire Sauce
  • 3 T Soy Sauce
  • 6 Green Onions Chopped Divided
  • 4 Cloves Garlic Minced Divided
  • 1/4 cup Chopped Basil
  • Salt and Pepper to taste
  • 3 lbs Chicken Breasts
  • 1 jalapeno
4.4/5 (19 Votes)

By

An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced oli...

  • 1 cup quick-cooking couscous
  • 1/4 cup raisins
  • 1 1/4 cups boiling chicken or vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 red pepper, diced
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons finely chopped flat-leaf parsley
4/5 (56 Votes)

By

Copy Cat Recipe from PF Changs

  • 1 1/2 lbs boneless chicken breasts, cut in thin 3-inch-long strips
  • 1 package of udon noodles
  • 1 can (48 oz) nonfat chicken broth
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp Sriracha sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh shredded ginger
  • 3 tbsp cornstarch
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced grape tomatoes
  • 2 tbsp chopped fresh cilantro
3.9/5 (57 Votes)

By

Prep time: 5 minutes Inactive time: 8 hours or overnight Cooking time 1 hour

  • 6 large thighs
  • 1 gallon water
  • 1/3 cup salt
  • 2 tsp sugar
4.3/5 (21 Votes)

By

For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade a...

  • For Souvlaki:
  • 10 – 12 boneless skinless thighs – cut into bite sized pieces
  • 1/2 pint of cherry tomatoes
  • 2 bell peppers – sliced and halved
  • 1 large onion – sliced
  • Skewers – soaked in water before using
  • For the Marinade:
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 tsp. balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tbs. dried oregano
  • 3 - 4 tbs. of fresh dill – chopped
  • 3 - 4 tbs. of fresh Italian parsley - chopped
  • 1/4 cup of olive oil
  • For the Orzo:
  • 1 bunch of fresh spinach
  • 2-3 cloves of garlic – chopped
  • 1/2 pint of cherry tomatoes – halved
4.5/5 (11 Votes)

By

Preheat the oven to 200ºC/400ºF/gas mark 6

  • For The Stuffing:
  • 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
  • 100 ml (1/2 cup) teriyaki sauce
  • 3 tbsp rapeseed (canola) oil
  • 400 ml (1 3/4 cups) warm chicken stock
  • 1 tbsp rice vinegar
  • 30 g (2 tbsp) butter
  • 70 g (1 1/2 cups) fresh breadcrumbs
  • 2 egg yolks
  • 3 tbsp Parmesan cheese, finely grated
  • 4 tsp olive oil
  • 2 tbsp chopped fresh coriander (cilantro)
  • 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
  • 1 –2 red chillies, deseeded and chopped
  • Salt and black pepper
  • 1 tsp cayenne pepper
4.3/5 (12 Votes)

By

These chicken and shrimp egg rolls are flavored with Chinese Five Spice, Sriracha, ginger and garlic, and are serve...

  • FILLING:
  • 1 tablespoon peanut oil
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
  • 1 teaspoon Chinese five-spice powder
  • 4 large shrimp, shells and tails removed, deveined
  • 1 tablespoon Shaosing rice wine or dry sherry
  • 1 tablespoon low-sodium light soy sauce
  • 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
  • 1 teaspoon Sriracha
  • EGG CREPE:
  • 2 free-range or organic eggs
  • 1 pinch sea salt
  • 1 pinch ground white pepper
  • 2 tablespoons peanut oil or vegetable oil
  • VEGETABLES:
  • 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
  • 1 spring onion, julienned
  • 1/2 small handful beansprouts
  • 1/2 small carrot, julienned
  • 1/4 red pepper, deseeded, julienned
  • Peanut oil, for frying
  • 2 tablespoons oyster sauce
  • FRYING AND ASSEMBLY:
  • 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
  • Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
  • 1 egg, beaten
  • 2 scallions, julienned, soaked in ice-cold water to make curls
  • Sweet chili sauce
4.4/5 (23 Votes)

By

Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan

  • 4 or 5 boneless, skinless chicken tenders
  • 1 zucchini, sliced
  • 4 mini sweet bell peppers, any color, chopped
  • 1/2 of a pineapple, peeled and cut into spears
  • 1 small red onion, sliced thin
  • 1/2 cup toasted sweetened coconut flakes, optional
  • For the Coconut Rice
  • 2 cups water
  • 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
  • 2 tsp packed light brown sugar
  • 1 tsp salt
  • 2 cups white or jasmine rice
  • For the Teriyaki Sauce
  • 1/2 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1/4 cup + 1 Tbsp brown sugar
  • 1 Tbsp honey
  • 3/4 tsp ground ginger
  • 1 clove garlic, minced
  • 2 tsp cornstarch+ 2 tsp water, mixed together
  • 1/4 tsp crushed red pepper
4.5/5 (16 Votes)

By

Combine all of the sauce ingredients in a small sauce pot

  • 1/3 cup gochujang
  • 2 Tablespoons dark soy sauce
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 2 Tablespoons minced garlic
  • 1 Tablespoon grated ginger
4.5/5 (14 Votes)

Any burning questions? Our chefs answer!

Gochujang Chicken Wings African Chicken Peanut Soup