Poultry

🇯🇵Fukuoka, Japan

Mizutaki Chicken

水炊き

Mizutaki is chicken simmered into a milky collagen broth and eaten with ponzu and fresh vegetables.

🇱🇦Laos

Mok Kai

ໝົກໄກ່

Chicken with herbs, chilli and rice powder wrapped in banana leaf and steamed into a soft parcel.

🇮🇷Gilan, Iran

Morghe torsh

مرغ ترش

Chicken is braised with walnuts, herbs and pomegranate molasses in a sour Gilan-style khoresh.

🇹🇳Tunisia

Mosli

موسلي

A Tunisian baked chicken dish marinated in a spicy blend of harissa, garlic, cumin and olive oil, roasted until golden and tender.

🇬🇺Guam

Motsiyas

Motsiyas is a stuffed chicken neck filled with seasoned meat and aromatics, wrapped or steamed in banana leaves until firm and sliceable.

🇨🇳Sichuan, China

Mouth-Watering Chicken (Koushuiji)

口水鸡

Cold-poached chicken under a red chilli-oil dressing with garlic, peanut and sesame — the Sichuan dish whose name means drooling.

🇮🇳West Bengal, India

Murgh rezala (Chicken rezala)

মুর্গ রেজালা

Chicken is simmered with yogurt, onion, cashew, and aromatic spices into Bengal's pale rezala gravy.

🇧🇩Dhaka, Bangladesh

Murgi Musallam

মুরগ মুসাল্লাম

Whole chicken marinated in yoghurt and spice, stuffed with boiled egg and mince, and slow-cooked until the skin darkens.

🇵🇸Palestine

Musakhan

مسخّن

Roasted chicken baked with sumac-caramelised onions over taboon bread soaked in olive oil, finished with fried pine nuts — Palestine's national dish from the Tulkarm and Jenin area.

🇨🇳Jiangsu, China

Nanjing Salted Duck

盐水鸭

Duck dry-salted with Sichuan pepper, brined and gently poached, then served cold in chopped pieces with pale, faintly pink flesh.

🇺🇸Nashville, United States

Nashville Hot Chicken

Fried chicken finished with a cayenne-and-lard paste — Nashville's incendiary signature.

🇳🇷Nauru

Nauru Lemon Chicken

Chicken pieces marinated in lemon juice, then fried until crispy and golden brown; served with rice and extra lemon garnish; originally from China, now popular in Nauru's Chinese restaurants; one of the most ordered dishes on the island; reflects the dominance of Chinese cuisine in Nauru's restaurant scene.

🇺🇸United States

Orange Chicken

A Chinese-American dish of crispy fried chicken tossed in a sweet, tangy orange sauce.

🇵🇭Philippines

Orange Chicken Eggs

Tokneneng

Similar to kwek-kwek but using chicken eggs instead of quail, a larger and more filling street snack.

🇵🇭Philippines

Orange Quail Eggs

Kwek-Kwek

Hard-boiled quail eggs coated in an orange annatto batter and deep-fried, served with a spicy vinegar dip.

🇬🇧England, United Kingdom

Parmo

A Teesside dish of a breaded chicken cutlet deep-fried, topped with béchamel sauce and Cheddar cheese, then grilled until bubbling.

🇧🇷Pará, Brazil

Pato no Tucupi

A Pará-region dish of duck pieces simmered in tucupi, a fermented manioc broth, with jambu leaves and fresh herbs.

🇵🇷Puerto Rico

Pavochón

Puerto Rican roast turkey prepared like lechón: marinated in adobo and mojo, slow-roasted until the skin is crackly.

🇨🇩DR Congo

Peanut Butter Sauce

Moamba

A common Congolese way of cooking chicken or meat with peanut sauce; listed in Wikipedia's Congolese cuisine; the sauce is made from peanut butter, tomatoes, onions, and spices; a foundational sauce of Congolese cuisine; distinct from poulet moambe which uses palm nut butter; served with rice, fufu, or chikwangue; the peanut sauce of the Congo.

🇨🇳Beijing, China

Peking Duck

北京烤鸭

Duck inflated between skin and flesh, glazed with maltose, air-dried and roasted over fruitwood, then carved into skin and meat at the table.

🇨🇿Czech Republic

Pečená husa

A Czech roast goose with dumplings and sauerkraut, a festive and St. Martin's Day classic

🇨🇿Czech Republic

Pečená kachna

A Czech roast duck with bread or potato dumplings and sauerkraut, a Sunday and festive classic

🇩🇴Dominican Republic

Pica Pollo

Dominican fried chicken pieces marinated in lime, garlic, and oregano, coated in flour and deep-fried until crispy. Served with tostones and lime, a street-food classic.

🇹🇷Istanbul, Turkey

Piliç Topkapı

An Ottoman palace chicken dish named after Topkapı Palace in Istanbul. Chicken is cooked with onions, tomatoes, and spices, then layered with eggplant and baked. The dish reflects the sophistication of Ottoman court cuisine with its complex flavor layering.

🇫🇲Pohnpei State (Capital FSM), Federated States of Micronesia

Pohnpei Pepper Chicken

Chicken thighs marinated then sautéed with crushed Pohnpei pepper, caramelized onions, and soy sauce; a spicy dish often served with rice or root vegetables; showcases Pohnpei's world-renowned black pepper; often served modern dish that combines local pepper with Asian techniques.

🇵🇪Peru

Pollada

A Peruvian community fundraiser centered on plates of seasoned grilled or roasted chicken.

🇲🇽Mexico

Pollo al acuyo

Chicken cooked with hoja santa (acuyo) leaves in a green sauce.

🇵🇪Peru

Pollo Chijaukay

A Peruvian chifa chicken dish in glossy ginger, soy and scallion sauce.

🇲🇽Mexico

Pollo encacahuatado

Chicken simmered in a creamy peanut-chile sauce.

🇺🇸United States

Popcorn Chicken

Bite-size nuggets of battered, fried chicken — 'popcorn' for their size.

🇭🇹Northern Haiti, Haiti

Poul ak Nwa

Chicken stewed in a cashew sauce, a dish of the north around Cap-Haïtien where the cashew trees grow.

🇭🇹Haiti

Poul nan Sos

Chicken washed in sour orange, seasoned with epis, browned and then simmered in a tomato and pepper sauce with olives.

🇫🇷France

Poule Au Pot

Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.

🇳🇨New Caledonia

Poulet au Coco

Poulet au coco is chicken simmered with coconut milk, onion, garlic, and island spices until tender; it is a familiar New Caledonian home-style main.

🇫🇷France

Poulet Au Vin Jaune

Poulet au vin jaune is chicken braised in Jura yellow wine, traditionally paired with morels and cream.

🇨🇮Côte d'Ivoire

Poulet Bicyclette

Lean free-range village chicken — named for how much it runs — braised or grilled whole and served with onion and chilli moyo.