Roast these sweet-savory chicken legs in a hot oven or add a smoky edge on the grill. If you grill, wait to glaze the chicken until the last 10 minutes of grilling so the glaze won’t burn. Serve with roasted or grilled new potatoes, tossed with garlic-infused olive oil.
Marinating chicken drumsticks or thighs in a balsamic vinegar-olive oil dressing spiked with rosemary and oregano is quick and delicious—and can be started the night before or earlier in the day.
In South Africa the word “braai” means cooking over an open fire. The culture of grilling is as ingrained there as it is in the U.S., with backyard cooks passionate about the seasonings they use. This marinade reflects the Cape Malay influences, highly flavored with spices. Serve with a lightly dressed salad of curly endive or radicchio lettuce.
Using a spoonful of deeply roasted coffee as part of a seasoning rub is more common with steaks or red meat, but the flavor of coffee teamed up with southwestern herbs and spices blend magically with the dark drumstick meat.
Dish up a bowl of cinnamon-spiced cranberry sauce to serve with this delicious chicken meal.
Meaty chicken legs, rather than veal shanks, are braised in a tomato sauce, then sprinkled with gremolata—a zesty blend of chopped herbs, fresh garlic, and lemon zest. Creamy polenta is an ideal accompaniment to this favorite Italian fall one-dish supper that’s lovely for an intimate dinner party.
Dukkah is an Egyptian seasoning—varying blends of crushed toasted nuts, seeds, and spices. It’s served as a snack on the street with strips of pita bread, that are dipped into olive oil, then the dukkah. In this recipe, the roasting process toasts the seasoning.
The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.
Wrapping up food to make it deliciously portable (or easily eaten out of hand) is a long-held tradition—globally. The saltiness of nori melds well with the mild flavor of poached and shredded chicken. The warm rice or cooked grains softens the crisp sheets so you can roll them up.
In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations.