Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit.

Makes 4 servings (7 cups) Total time: 45 minutes

1/3 cup distilled white vinegar
6 cloves garlic, peeled
1 3-inch knob fresh ginger, peeled and chopped
1 serrano chile, chopped, optional
1 Tbsp. each garam masala and tomato paste
1/2 tsp. each turmeric, kosher salt, and dry mustard
1/2 tsp. red pepper flakes, optional
1 lb. boneless, skinless chicken thighs, trimmed and cubed

2 Tbsp. ghee or unsalted butter
2 cups diced onions
3 cups low-sodium chicken broth
2 cups diced Roma tomatoes
8 oz. Yukon gold potatoes, cut into 2-inch cubes
1 cup chopped fresh cilantro Lime wedges and plain yogurt

Purée vinegar, garlic, ginger, serrano, garam masala, tomato paste, turmeric, salt, dry mustard, and pepper flakes in a mini food processor for the spice paste. Toss chicken with spice paste in a bowl.

Melt ghee in a Dutch oven or pot over medium-high heat. Add onions and cook until lightly browned, 5 minutes. Add chicken and any paste left in bowl; cook until chicken browns, stirring often, 5 minutes.

Stir in broth, tomatoes, and potatoes; bring to a boil. Reduce heat to medium-low, partially cover, and cook vindaloo 10 minutes. Remove lid; cook vindaloo until potatoes are fork-tender, 15 minutes more. Coarsely crush potatoes with a potato masher, then stir in cilantro. Serve vindaloo with lime wedges and yogurt.

Per serving: 316 cal; 12g total fat (6g sat); 128mg chol; 419mg sodium; 23g carb (3g fiber, 5g total sugars); 27g protein

Toss chicken with spice paste and allow it to marinate while preparing the other ingredients.

To naturally thicken the stew, coarsely crush the potatoes with a potato masher.

Makes 4 servings Total time: 20 minutes

2 pieces naan (such as Stonefire)
2 Tbsp. ghee or unsalted butter, melted Salt and black pepper
1/4 cup Major Grey’s chutney (such as Crosse & Blackwell)
3 oz. white Cheddar, shredded (1 cup)
3 Tbsp. sliced scallions (2 scallions)

Preheat oven to 425° with baking stone on bottom rack.

Brush naan with ghee on one side, season with salt and pepper, then spread on chutney.

Top naan with Cheddar and bake on stone until Cheddar melts and naan browns, 10 minutes. Sprinkle naan with scallions, let rest 2–3 minutes, then slice.

Per serving: 377 cal; 20g total fat (10g sat); 50mg chol; 491mg sodium; 38g carb (4g fiber, 7g total sugars); 13g protein

Ghee [GEE] is simply the Indian version of clarified butter. Its slightly nutty flavor is due to the fact that the milk solids are left in the melted butter until they’ve browned. Find ghee at ethnic markets, specialty food stores, and some grocery stores.

Inspired by the eclectic cuisine of northern Spain, this hearty dish is made with boneless, skinless chicken thighs to save time, and ham for salty flavor.

Makes 4 servings (6 1/2 cups) Total time: 40 minutes

1 Tbsp. smoked paprika
1 tsp. each kosher salt and black pepper
1 lb. boneless, skinless chicken thighs, trimmed and cubed

2 Tbsp. olive oil
2 cups diced onions
1 cup diced ham (such as Serrano)
2 Tbsp. minced fresh garlic
1 tsp. dried thyme
1 dried bay leaf

1/2 cup dry sherry
2 cups low-sodium chicken broth
1 can crushed tomatoes (14.5 oz.)
1 cup diced jarred roasted red peppers
1/2 cup chopped fresh parsley
Dry sherry to taste Toasted slivered almonds

Combine paprika, salt, and pepper; toss with chicken.

Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes; transfer to a plate and reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4–5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.

Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season stew with salt, black pepper, and sherry, and serve with almonds.

Per serving: 398 cal; 16g total fat (4g sat); 144mg chol; 865mg sodium; 19g carb (4g fiber, 8g total sugars); 38g protein

Toss chicken with the spices, then brown it to leave behind flavorful bits in the bottom of the pot.

Be sure to use a good quality sherry that’s aged, and not a sweet or cooking sherry.

Makes 4 servings (3 1/2 cups) Total time: 25 minutes

2 cups low-sodium chicken broth, heated to steaming
Pinch of saffron threads or turmeric

1 Tbsp. olive oil
1 cup long-grain rice
2 tsp. minced fresh garlic
1/2 tsp. kosher salt
1/2 cup sliced pimento-stuffed green olives

Combine broth and saffron; let steep 5 minutes.

Heat oil in a saucepan over medium. Stir in rice and garlic; cook, until fragrant, 1 minute.

Stir in broth mixture and salt; bring to a boil. Reduce heat to low, cover, and cook rice until tender and broth is absorbed, 15 minutes. Off heat, let rice stand 5 minutes, then stir in olives.

Per serving: 231 cal; 7g total fat (0g sat); 0mg chol; 640mg sodium; 37g carb (0g fiber, 0g total sugars); 4g protein

Saffron is actually the red stigma of a crocus flower and is the most expensive of spices. Use just a pinch of saffron for unmistakable color, aroma, and flavor.

CHICKEN THIGHS