We're big fans of chicken thighs because they're very tasty and easy to prepare, and they have just enough fat to stay moist on the grill. This is a deliciously sweet, sticky, old-school treatment most often used with wings, but we like it even better with thighs. These are not only great hot off the grill, but when they're cold, too, making them perfect for picnics.
These are meatballs like no others. Rich with spices, cheese, peppery salami, nuts and candied fruit, there is clearly Arab ancestry in this dish. This particular recipe comes from Puglia, the heel of the boot, though you will find similar versions throughout Southern Italy.
This classic of classics usually contains hard-to-find land snails for which rosemary sprigs are often substituted (don't ask me why). For a simpler version, you can use all chicken: 6 boneless, skinless thighs. If using rice other than Calasparra or Bomba, use only 4 1/2 cups liquid.
Slightly reminiscent of paella, this aromatic chicken and rice is a favorite meal for Arlene DeMelo, a Portuguese home cook in Hyannis, Massachusetts. Because the chicken slowly absorbs its seasonings for 8 hours, you'll need to think ahead.