Recipes

In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch.

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts into a special meal.

Cookbook author Molly Stevens fillets chicken breast for crispy grown-up chicken nuggets dredged in panko and fried in olive oil and butter.

A quick poach in spice-infused, smoked black tea gives chicken breasts a stunning golden color and juicy, bold flavor.

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce.

This white chicken chili is savory and creamy — with just the right amount of spice.