Adapted from a recipe in The Cook and the Gardener by Amanda Hesser (W. W. Norton & Company, 1999), this dish features a multitude of vibrant, aromatic scallions.

Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.

PHILIPPINES The preparation for this chicken dish is endlessly adaptable, and nearly every Philippine cook prepares adobo in a slightly different way. Though some add soy sauce to deepen the color of the dish, we followed Lucia Mallari’s method, which omits that ingredient. See the recipe for Chicken Adobo »

Curried chicken gets dressed up with plenty of rich vegetables, spices, and a crunchy peanut garnish.

Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird.

INDONESIA In this dish, based on one in SAVEUR editor-in-chief James Oseland’s Cradle of Flavor, cinnamon and lemongrass give the silky sauce fragrance and spice. See the recipe for Indonesian Chicken Curry »

Moroccan Chicken With Carrot Puree
A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. See the recipe for Moroccan Chicken With Carrot Puree » Back to Recipes From the 2011 James Beard Award Nominees »

Garlic, lemon, and rosemary enhance simple, juicy roast chicken.

GREECE Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish. See the recipe for Kotopoulo me Dendrolivano »

Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives. Get the recipe for Chicken and Onion Tagine (Djej Besla) »

Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Get the recipe for Chicken With 40 Cloves of Garlic »

Tagine, the Moroccan stew, shares its name with the terra-cotta pot it’s traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.

Caramelized garlic and dry sherry make a luscious sauce for a simple but delectable braised chicken dish. Get the recipe for Dolores’s Brokenhearted Chicken »

An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan’s book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter’s Wife Chicken »