Chicken is the most popular protein on menus, and many customers continue to crave their favorite preps. But why not add a new chicken dish to the lineup this fall to excite more adventurous eaters? Start with these five globally influenced recipes.
For this speedy skillet entree, chef Cindy Pawlcyn uses prepared mango chutney and garam masala to infuse chicken with Indian flavors. Fresh mango, crunchy walnuts, red bell pepper and green onions add color and texture contrast.
Bolognese is typically made with beef, veal and/or pork but chicken lightens up the dish. The recipe calls for more cost-effective thigh meat, which many chefs prefer for its deeper flavor. It adapts well to takeout and delivery, as the ingredients travel well.
Chef John Philpot gives fried chicken—a crowd favorite—a bit of global intrigue by incorporating Thai ingredients and flavors into the traditional preparation. At Hot Joy restaurant in San Antonio, he serves it with rice cooked in duck fat, but steamed jasmine rice works well too. Many of the steps can be done ahead, and some of the condiments can be purchased readymade.
Sassool is a family-owned concept serving authentic Lebanese and Mediterranean cuisine in a fast-casual setting. The kitchen prepares chicken salad with a garlic olive oil and lemon juice dressing rather than the creamy mayonnaise typical of the South. The chicken is first marinated then grilled to give it a smoky flavor, after which it’s baked to seal in the crispness.
The chefs at Elior North America develop seasonal plates for the locations they serve. This latest recipe, a zesty take on a chicken sandwich, is the fall menu feature. Boneless chicken thighs are infused with a garlicky marinade then grilled and layered with sriracha mayo and pickled vegetables on a toasted bun.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.