Poultry ragù from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 299) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • teresa_3u2sef on March 25, 2026

    I didn’t have all of the ingredients to hand but substituted toned tomato for paste, delicious. Still prefer the meat version though!

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