3 great chicken recipes to try this weekend

Chicken is usually a hot favourite in these parts which is why we're excited to share these 5 chicken recipes.


Weekends are for new recipes!

With the possibility of hosting visitors at a higher chance at the weekends than weekdays, there's no better time to stock on food and also try our hands on new dishes.

Chicken is usually a hot favourite in these parts which is why we're excited to share these 5 chicken recipes as obtained from Epicurious.

Check them out.

1. Grilled Chicken Tacos


  • 1 medium onion
  • 2 finely chopped  garlic cloves
  • 1 pound skinless, boneless chicken thighs
  • 1 tablespoon coarsely crushed  cumin seeds
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 corn tortillas, warmed (for serving)
  • 2 avocados, sliced (for serving)


  • Prepare grill for medium-high heat.
  • Toss onion, garlic, chicken, cumin oil, salt, and pepper in a medium bowl and spread seasonings thoroughly on the chicken.
  • Grill onion and chicken until cooked through and lightly charred, spending about 4 minutes per side.
  • Let chicken rest 5 minutes before slicing and serve with tortillas and avocados.

2. Thai Chicken Curry


  • 2 teaspoons vegetable oil
  • Yellow curry paste
  • Peeled carrots cut into 1/2 inch-thick rounds
  • 1 medium onion, chopped
  • Red Pepper
  • Yukon Gold potatoes (about 3), peeled, cut into half inch pieces
  • 1 pound skinless, boneless chicken thighs, cut into 1 inch pieces
  • Unsweetened coconut milk
  • Chopped fresh basil and cilantro


  • Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, for about 1 minute.
  • Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent for about 10 minutes.
  • Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil.
  • Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender for about 20 minutes.
  •  Divide curry among bowls and top with herbs.

3. Parmesan Chicken Cutlets


  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko (Japanese breadcrumbs or any breadcrumbs)
  • 1/4 cup grated Parmesan (Sharp-flavoured Italian cheese)
  • 1 tablespoon mustard powder
  • Kosher salt, freshly ground pepper
  • 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
  • 8 tablespoons olive oil
  • 1 halved lemon


  • Place flour in a shallow bowl, beat eggs in a second shallow bowl. Combine breadcrumbs, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  • Season chicken with salt and pepper, then dredge in flour, shaking off any excess.
  • Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl.
  • Coat with breadcrumb mixture, pressing to adhere.
  • Heat 6 tablespoons oil in a large heavy skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, spending about 4 minutes per side.
  • Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.


Unblock notifications in browser settings.

Eyewitness? Submit your stories now via social or:

Email: eyewitness@pulse.com.gh