Busy week? Still need something satisfying, tasty and soul-fulfilling? Try this easy Cajun Jambalaya recipe. It is a perfect one-pot meal that is ready in about 40 minutes and leaves you the time to be doing other things while it cooks.

Well-seasoned chicken thighs, roasted onions, and a bright zhoug sauce bring big flavor to this hummus bowl.

This quick 30-minute braise features tender chicken thighs and mushrooms in a gingery, soy-based sauce.

Chicken thighs braise in a tangy cider vinegar sauce in this cozy weeknight dinner.

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta.

Step into any Indian restaurant and ask for a plate of samosas, and you'll often find them served with a small bowl of bright green chutney that leaves a fiery tingle on the tip of your tongue. The construction of this alarmingly vivid chutney is quite simple: Fresh herbs, fresh chiles, and a few spices are ground together with a bit of lime juice and water. It's much like a chimichurri, but with a more powerful punch. Green chutney is called that for a reason—it's vividly, almost alarmingly verdant in color—but frankly, I think the name does the chutney a disservice. It strips away the nuance and richness from this alluring condiment, which can be made in a thousand different ways. Some versions might contain coconut, while others star herbs like mint or employ unique combinations of spices to add flavor.Those samosa sidekicks aside, green chutney can be much more than a condiment on the edge of a plate. It is bursting with flavor and can take on many roles: toss roasted vegetables in it, or fold it into a bowl of chilled yogurt to make an herby raita. I like to stray even further away from its typical applications and use it to marinate chicken. Roast chicken, whole or separated into pieces, benefits brilliantly from chutney-based marinades. You make the chutney and reserve half as your dipping sauce, while the other half gets folded into creamy, tangy yogurt to make a flavorful marinade for the chicken. Use a serrano or a Thai chile when you want a good dose of heat in the chutney; a jalapeño will work to give you a milder burn. You can lower the spiciness further by stripping away the seeds and the rib at the center. (Or make it as hot as you like, and keep a stash of creamy yogurt on hand—a dollop or two will be just enough of a fire extinguisher for any guests who can't take the heat.)

Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic and Douglas fir—a signature ingredient from their flagship restaurant, Rich Table, that they forage themselves. In this adaptation, the chicken is roasted in the oven, and the brine is made with buttermilk, dried porcini, garlic and rosemary, though if you have access to Douglas fir sprigs, feel free to use them.

"I'm crazy for chicken," Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well.

This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery hot, and smoky all at once.

Toss together tomatoes, cucumber, onion, olives, mint, pita pieces, remaining banana peppers, remaining 1 tablespoon oil, and remaining 1 teaspoon lemon juice in a medium bowl. Season to taste with salt and black pepper.

A simple combination of lime, cumin, hot paprika and Kewpie mayo is the secret to this delicious grilled chicken from Food & Wine's Justin Chapple.

This velvety lemony soup with rice and hearty chunks of shredded chicken is a satisfying dish for any time of year.

Valerie Luu’s cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version

Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Easy way Using prepared stock and pre-roasted chicken significantly cuts back on prep time.

This weeknight-friendly chicken dish boasts a sauce of butter, wine and garlic and is topped with capers fried with parsley, crushed red pepper, and lemon zest.

For a weeknight chicken dinner that’s perfect for fall, try these tender chicken breasts with a sweet-savory pan sauce and tart, crunchy slaw.

This quick version of the Italian-American classic gets an extra touch from the sautéed radishes on top.