Peruvian Chicken with Aji Verde Spicy Peruvian Chicken with Creamy Green Sauce Ingredients: 4 boneless, skinless chicken thighs 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste For Aji Verde (Peruvian Green Sauce): 1 cup fresh cilantro, packed 1/4 cup mayonnaise 1/4 cup sour cream 1 jalapeño pepper, seeded 1 clove garlic 2 tablespoons fresh lime juice 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil Salt to taste Directions: In a bowl, mix chicken thighs with olive oil, cumin, paprika, salt, and pepper. Let marinate for at least 20 minutes. While the chicken is marinating, prepare the Aji Verde sauce. In a blender, combine cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice, Parmesan, olive oil, and salt. Blend until smooth and creamy. Heat a skillet over medium-high heat. Cook the chicken thighs for 5–6 minutes per side, or until golden brown and cooked through. Serve hot with a generous drizzle of the Aji Verde sauce on top or on the side. Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes Kcal: 380 kcal | Servings: 4 servings #peruviancuisine #ajiverde #chickendinner #latinrecipes #spicysauce #grilledchicken #creamyherbsauce #easyweeknightmeal #homemadeperuvian #cilantrosauce #jalapenochicken #latinfoodlove #chickenrecipes #saucylovers #southamericanflavors #dinnerideas #quickmeals #flavorpacked #easyhomecooking #chickenskillet Bring the bold flavors of Peru to your kitchen with this Spicy Peruvian Chicken topped with vibrant Aji Verde! A must-try for sauce lovers!

Chickpea Tahini Dressing Creamy Chickpea Tahini Dressing with Lemon and Garlic Ingredients: 1 cup canned chickpeas, drained and rinsed 1/4 cup tahini 2 tablespoons lemon juice 1 garlic clove 1/4 cup water (more as needed for desired consistency) 2 tablespoons olive oil 1/2 teaspoon ground cumin Salt and black pepper, to taste Optional: 1/2 teaspoon smoked paprika or chili flakes for heat Directions: In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin. Blend until smooth, slowly adding water and olive oil until desired consistency is reached. Season with salt, black pepper, and optional spices to taste. Use immediately or store in an airtight container in the fridge for up to 5 days. Stir before serving. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 110 kcal | Servings: 6 servings #vegan #glutenfree #tahini #chickpearecipes #healthydressings #homemadesauces #plantbased #mealprep #saladideas #quickdressing #tahinisauce #dairyfree #cleanrecipes #creamywithoutdairy #chickpeapower #mediterraneanrecipes #easymeals #dipordressing #flavorpacked #wholefoodplantbased Whipped up this creamy Chickpea Tahini Dressing in minutes! Perfect for drizzling on salads, grain bowls, or roasted veggies.

Potsticker Soup Cozy Ginger-Garlic Potsticker Soup with Vegetables Ingredients: 1 tablespoon sesame oil 1 tablespoon vegetable oil 1 tablespoon fresh ginger, grated 3 garlic cloves, minced 6 cups chicken or vegetable broth 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon chili garlic sauce (optional) 12–15 frozen potstickers or dumplings (pork, chicken, or veggie) 1 cup shredded carrots 2 cups baby spinach 2 green onions, thinly sliced Fresh cilantro or sesame seeds, for garnish (optional) Directions: In a large pot, heat the sesame oil and vegetable oil over medium heat. Add the ginger and garlic and sauté for about 1 minute until fragrant. Pour in the broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Bring to a gentle boil. Carefully add the frozen potstickers. Reduce heat to a simmer and cook for 6–8 minutes, or until the potstickers are fully cooked and floating. Add the shredded carrots and simmer for 2 more minutes. Stir in the baby spinach and let it wilt for about 1 minute. Ladle the soup into bowls and garnish with green onions, cilantro, or sesame seeds if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #potstickersoup #asiansoup #comfortfood #dumplingsoup #weeknightdinner #quickmeals #souprecipe #onepotmeal #easycooking #homemadesoup #gingergarlicsoup #spinachsoup #carrotsoup #fusionfood #soupseason #heartybowl #warmingrecipes #brothycomfort #easyasianrecipes #flavorpacked Slurp-worthy comfort in every spoonful This Potsticker Soup is cozy, quick, and bursting with ginger-garlic flavor!

Mongolian Chicken Sweet and Savory Mongolian Chicken with Garlic Soy Glaze Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced 1/3 cup cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup water 1 tablespoon rice vinegar (optional) 1/2 teaspoon red pepper flakes (optional, for heat) 3 green onions, sliced (for garnish) Cooked white rice or noodles, for serving Directions: Toss chicken slices in cornstarch until well coated. Shake off excess. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden and crisp on the outside, about 2–3 minutes per side. Remove and set aside. In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring to a simmer. Return cooked chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until the sauce thickens and clings to the chicken. Serve hot, garnished with green onions over a bed of rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 4 servings #mongolianeats #chinesetakeoutathome #easyasianrecipes #glazedsauce #garlicgingerchicken #soybasedsauce #dinnerideas #sweetandsavory #chickenrecipes #homemadechinesefood #weeknightmeals #flavorpacked #quickmeals #stirfrychicken #savorydishes #crispychicken #asianinspired #chickendinner #panfriedchicken #saucylove Skip the takeout and try this Mongolian Chicken at home! Sweet, garlicky, and perfectly saucy — better than your favorite restaurant!

Chicken Adana Kebabs Spicy Turkish Chicken Adana Kebabs with Chargrilled Perfection Ingredients: 500g ground chicken (preferably thigh) 1 small onion, finely grated 3 cloves garlic, minced 1 tablespoon sweet paprika 1 teaspoon ground cumin 1 teaspoon sumac 1/2 teaspoon red chili flakes (adjust to taste) 1 tablespoon tomato paste 2 tablespoons olive oil 1 tablespoon chopped fresh parsley Salt and pepper, to taste Flat metal skewers or wooden skewers (soaked) To Serve: Warm pita or lavash Sliced red onion with parsley and sumac Grilled tomatoes and peppers Yogurt or garlic sauce Directions: In a large bowl, combine ground chicken, grated onion, garlic, paprika, cumin, sumac, chili flakes, tomato paste, olive oil, parsley, salt, and pepper. Knead the mixture for 5–7 minutes until well combined and sticky. This helps the mixture bind to the skewers. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor). Wet your hands and mold the chicken mixture onto skewers, pressing it into a long sausage shape around each skewer. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Grill the kebabs for 3–4 minutes per side, rotating until cooked through and lightly charred. Serve hot with flatbread, sumac onions, grilled vegetables, and a drizzle of yogurt sauce. Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes Kcal: 290 kcal | Servings: 4 servings #turkishcuisine #chickenkebabs #adana #middleeasternflavors #kebabrecipe #grilledchicken #easygrilling #authenticrecipes #turkishflavors #homemadekebabs #spicychicken #summergrill #chargrilled #meatlovers #halalrecipes #mediterraneankitchen #weeknightdinner #bbqseason #proteinrich #flavorpacked Bring the heat to your grill with these Chicken Adana Kebabs — packed with Turkish spices and smoky chargrilled flavor!