Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
24 Chicken Recipes - Chicken for Dinner eCookbook

No matter what day of the week or what season it is, chicken is being served on dinner tables across the country. We've collected a great list of chicken recipes that will feed your family through the week.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Middle eastern Musakhan

  • 1/2 cup olive oil
  • 12 medium red onions, finely diced
  • salt to taste
  • Freshly ground white pepper to taste
  • 4 chicken breast halves and 4 legs, skin removed
  • 4 to 5 tablespoons ground red sumac
  • 1 teaspoon allspice
  • 4 rounds pocketless pita
  • 1/2 cup toasted pine nuts

Preheat oven to 450 degrees. Heat the olive oil in a large saute pan. Add the onions and saute about 20 minutes or until golden, stirring occasionally. After 5 minutes, sprinkle with salt to taste. Sprinkle salt and white pepper over the chicken, and rub in. Place in a 9 by 12 - inch baking dish, and mix with 1 cup of the sauteed onions. Bake uncovered for 5 minutes. Reduce heat to 375 degrees, and bake for 20 minutes more. Meanwhile, drain and reserve the oil from remaining onions. Add the sumac and allspice; the onions will be the color of cranberries. (Alternatively, use less sumac and add nutmeg, cinnamon and cloves.) Remove the chicken from the oven, and add the onions, placing them over and around the chicken. Add more salt to taste. Return to oven, and continue baking for 30 minutes or until chicken is done. Cut the pitas in half like a half moon, and soak in the oil from the onions in the saute pan. Place in oven for a few minutes. Let chicken cool until it can be handled. Separate chicken from the onions, and debone it. Put some onions on the bread, then add chicken and top with more onions and the pine nuts. return to oven and bake a few more minutes. Yield: 8 servings.

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.