This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.
Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.
In America, we call these taquitos. Either way, they’re easy and delicious.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
As excited I was about roasting a seriously good chicken the other day, I might have been even more stoked for the leftovers, which became this Tuscan classic: tortellini en brodo, little dumplings filled with leftover chicken and cheese, served in a clear chicken broth.
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.