Chicken

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

This dish conjures up all that's good about summer picnics.

A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.

A whole chicken, slathered in yellow curry paste, and grilled over coals. Prepare for the flavour onslaught.

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

A simple soup that will restore your spirits.

The Adelaide eatery put their spin on a classic.

A modern, flavour-packed twist to the Chinese dish eight-treasure duck.

Spice up your life with this classic Thai curry.

Tahini and pomegranate add a vibrant kick to this easy summer salad.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).

A little bit of spice makes this soup extra nice.

A one-tray roast with the added boost of flavoured compound butter. You won't look back.

We've added an utterly addictive Chinese condiment to this simple stir-fry.

Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.

The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

One for the pan-fried dumpling fans.

There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.

This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.

A beloved staff meal at Melbourne restaurant Sunda.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

Winter getting you down? A big bowl of this chicken noodle soup might just cure everything from the common cold to cabin fever.

A final stir-through of mascarpone takes this mid-week dish to another level.

It's the Melbourne restaurant's take on a chicken Kiev, inside-out.

A fresh, cleansing noodle soup for cooler nights and head colds.

This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.

Miso is protein-rich paste made from fermented soybeans and is a staple in Asian cooking.

The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.

A typical farmhouse roast chicken, with extra farmhouse.

The ultra-tang of preserved lemons takes this roasted chook to another level, thanks to this recipe from Fleet restaurant.

We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.

Fire up the barbecue for maximum flavour.

Classic chicken-on-a-stick with a spicy upgrade.

A little spice makes this taco extra nice.

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

A cure-anything chicken soup that’ll become a weeknight staple.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

A crumb of polenta, almond meal and parmesan is not only more tasty than your usual breadcrumbs, it's also a gluten-free alternative. Win-win.

Game up your midweek standby of tray-baked chicken with a heady spice mix from Yemen, featuring caraway seeds, cumin, cardamom and more.

Made with garlic mayo and lots of pickles, this burger is a slam-dunk in the flavour stakes.

A few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

A chef shares her go-to roast chicken recipe.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

Looking for a super-crisp crumb on your schnitzels? Your search is over.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

Jaew, a Thai dipping sauce made for barbecued meat, is the perfect marriage of sweet, sour and spice.

These moreish chicken skewers, grilled over hot coals until crisp and charry, are perfect drinking food: convenient, compact and full of big flavours.

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

Light, simple and deceptively easy to make.

It's hard to pass up charred and tender chicken yakitori.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

The secret? Brine the wings first for extra-juicy flesh.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

A soul-reviving soup.

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."

Think polenta is bland? Think again.

Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.

A chicken schnitzel is hard to go past; The Unicorn Hotel’s extra crisp panko breadcrumb version is impossible to resist. Serve it on mashed potato with parsley, lemon wedges and their flavour-packed gravy.

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

For maximum flavour cook this quick turmeric-spiced chicken on the barbecue - coal or wood will give the best result.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

This is a simple chicken and green bean dish, inspired by Kylie Kwong, and packed full of flavour.

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.

A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.

Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

This dish is the perfect addition to a picnic. The crispy-skinned roast chicken meets its match in this zesty celery, anchovy and white bean salad.

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli - it will make all the difference.

Essentially a Japanese spin on a chicken schnitzel sandwich, what’s not to love?

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.