The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking.
Tag: Chicken
Hkatenkwan
Hamam Mahshi
(Egyptian braised squab stuffed with cracked wheat)
Egyptians have kept pigeons, or squab, since ancient times. One of their favorite ways of serving them is stuffed with cracked wheat and braised as hamam mahshi (ha-MAM mah-SHEE).
Gung Bo Gai Ding
(Chinese kung pao chicken with peanuts)
Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard.
Gundi
(Israeli Jewish chickpea and chicken dumplings)
Gundi, a wholesome and comforting dish of dumplings made of ground chicken and chickpea flour, originated with the Jewish population of Iran.
Gumbo
(American Cajun-Creole meat and shellfish stew)
Gumbo, a full-flavored stew served over rice, is a quintessential Cajun-Creole dish. There are two main types of gumbo — those with okra and those with filé powder.
Gai Pad Yod Khao Pod
(Thai chicken with baby corn)
Gai pad yod khao pod, also known as baby corn chicken, is a simple and quick Thai stir fry. The inclusion of oyster sauce as a seasoning belies a strong Chinese influence.
Gai Pad Grapow
(Thai spicy chicken and basil stir fry)
Amazingly easy to make and full of bright flavors, gai pad grapow is a favorite in Thailand. Prepare all your ingredients ahead and this meal comes together in just a few minutes.
Ga Xao Sa
(Vietnamese lemongrass chicken)
Gà xào sả, or lemongrass chicken, is one of the better known Vietnamese dishes, often on the menu of Vietnamese restaurants. It is a wonderfully light, refreshing and easy-to-make chicken recipe.
Cu Liu Ji
(Chinese chicken in vinegar sauce)
Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.