National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.
Photo courtesy of California Table Grape Commission
Grilled Moroccan Chicken and Grape Bowl
One-bowl meals are popular in Morocco, where the vegetables, fruit and chicken are often served on couscous—the country’s favorite grain. Here, larger-size Israeli couscous is used as the base, with carrots, tomatoes, chicken, red grapes and almonds layered on top.
Photo courtesy of Auguste Escoffier School of Culinary Arts
Chicken Francaise
This classic chicken dish is always a hit. The chef-instructors at Escoffier School of Culinary Arts created an easy-to-follow recipe that results in an authentic version of chicken Francaise or Francese, as it is often spelled.
This chicken taco filling is quick to make with pantry staples including cans of pears, chipotles, beans and tomatoes; just add fresh chicken breast. The combo is mellow enough to be kid-friendly but flavorful enough to please grownup palates.
This grain bowl, combining grilled chicken breast, fresh gala apples and roasted Brussels sprouts over quinoa, is slated for the fall season on Cura Hospitality’s rotating seasonal menu. A maple-apple vinaigrette and a topping of sunflower seeds and dried cranberries carry out the theme.
Bolognese is typically made with beef, veal and/or pork, but chicken lightens up the dish. NC State's dining team opts for more cost-effective thigh meat, which many chefs prefer for its deeper flavor. To ease execution, the ziti and Bolognese can be cooked in advance and refrigerated.
Whether you’re a first timer or conference veteran, here’s what you need to know about the biggest restaurant show in the Western hemisphere, which begins in Chicago on May 18.