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Type of bread made from chickpea flour from Albania and Turkey
Chickpea bread (Albanian: Qahi/Bukë me qiqra; Turkish: Nohut ekmeği) is a type of bread made from chickpea flour from Albania and Turkey. Notably, instead
Chickpea_bread
Foods using chickpeas or their flour as a primary ingredient
dish from the Indian subcontinent Chickpea bread – Type of bread made from chickpea flour from Albania and Turkey Chickpea noghl – Iranian, Afghan, and Turkish
List_of_chickpea_dishes
French breads List of Indian breads List of Pakistani breads List of Swiss breads List of Uruguayan breads List of baked goods List of brand name breads List
List_of_breads
Species of flowering plant with edible seeds
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different
Chickpea
Various flatbreads and crêpes in Indian cuisine
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian
Indian_bread
Aldabra giant tortoise (c. 1750 – 2006)
He lived on a diet of wheat bran, carrots, lettuce, soaked gram (chickpea), bread, grass and salt. His shell cracked in late 2005, and a wound developed
Adwaita
Middle Eastern chickpea puree dish
Hummus (/ˈhʊməs/, /ˈhʌməs/; Arabic: حُمُّص, romanized: ḥummuṣ, lit. 'chickpeas', also spelled hommus or houmous) (full name: Hummus Bi Tahini) is a Levantine
Hummus
Style of bacteria-risen bread
and Sudan, that use lentils and chickpeas. The wild fermented breads in Turkey (Karahoyuk bread) and Sudan (Gergoush bread) have traditions that are thousands
Salt-rising_bread
Middle Eastern fried bean dish
particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying. Falafel is often
Falafel
Indian deep-fried snack
variation of bread pakora is adding mashed potatoes to create a sandwich with two slices of bread and then frying it. List of chickpea dishes – Foods
Bread_pakora
Chickpea pancake
Italian word for 'chickpeas', ceci)—it is served stuffed into small focaccia (mainly in Pisa)[citation needed] or between two slices of bread, as it is traditional
Farinata
Chickpea dish from the Indian subcontinent
with bread, including deep-fried bhatura (where the combination is called chole bhature), puri, or flatbreads such as kulcha. Along with chickpeas, the
Chana_masala
Culinary traditions of Algeria
in a red sauce with chickpeas). Other well-known dishes include koubeb (chicken cooked in a white sauce with cinnamon and chickpeas and served with thick
Algerian_cuisine
Cereal, seed, vegetable or root ground into powder
locations. Chestnut bread keeps fresh for as long as two weeks. In other parts of Italy it is mainly used for desserts. Chickpea flour (also known as
Flour
Turkish sandwich
often served as street food. The bread soft, and is made by some local bakeries and restaurants with the addition of chickpea sourdough. Some kumru vendors
Kumru_(sandwich)
Indo-Caribbean street food originating in Trinidad and Tobago
and Tobago and is of Indo-Trinidadian origin. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast
Doubles_(food)
Sicilian fritter
Panella (pl.: panelle) is a Sicilian fritter made with chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely
Panella
Asian flatbread
soft, and blistered, often buttered, or with creamy pè byouk (boiled chickpeas) cooked with onions spread on top, or dipped with Burmese curry. The Jingzhou
Naan
Algerian street dish
flans and consists of a chickpea batter topped with beaten egg and baked, served with harissa and cumin either hot on bread as a sandwich, or sliced
Karantika
Cuisine of the Eastern Mediterranean
Falafel (فلافل)—spiced mashed chickpeas formed into balls or fritters and deep fried, usually eaten with or in pita bread with hummus Fattoush (فتوش)—a
Levantine_cuisine
olitorius and fava beans Falafel—fried chickpeas, spice and parsley ball or patty Fatta—dishes that include bread crumbs Hummus—a dip, spread, or savory
List_of_Palestinian_dishes
Turkish toasted chickpea snack
լեբլեբուBulgarian: леблебия)[citation needed] is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq,
Leblebi
South Asian baked good
ingredients in nankhatai are refined flour, chickpea flour and semolina. Some other recipes do not use chickpea flour. List of shortbread biscuits and cookies
Nankhatai
Tunisian dish based on chickpeas
traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread. It is a staple comfort food
Lablabi
Dishes using bread as a main ingredient, listed by category
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually
List_of_bread_dishes
Breakfast served in Great Britain and Ireland
the wheat flour can also be replaced with another flour such as rice or chickpea for a gluten-free version. Traditionally, the dough used to make a potato
Full_breakfast
Fermented flatbread from Ethiopia and Eritrea
or fenugreek are sometimes added to injera for flavor. Legumes such as chickpeas, fava beans, and lentils can be mixed into teff injera to increase protein
Injera
Armenian breads includes traditional types of bread produced in Armenia and within the Armenian diaspora. Armenia is home to the oldest bread-baking tradition
List_of_Armenian_breads
Type of bread
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. They are
Flatbread
Edible offal from the stomachs of various farm animals
chorizo and paprika. Callos con garbanzos—Spanish tripe dish cooked with chickpea, chorizo, and paprika. Calooley—tripe dish eaten in Somalia and Djibouti;
Tripe
Process that makes bread less palatable
with stale bread. In Tunisian cuisine lablabi is a soup of chickpeas and stale bread. Stale bread or breadcrumbs made from it can be used to "stretch" meat
Staling
North Indian dish pairing flatbread and curry
masala, or chickpea curry) and bhatura, a deep-fried bread made from maida (refined wheat flour). The chole is made by soaking white chickpeas before pressure
Chole_bhature
City in South Khorasan province, Iran
pistachios, dates, persimmons, summer fruits and daffodils; Also, tea bread, chickpea bread, and jams that are prepared from agricultural products, such as:
Tabas
cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which
List_of_French_dishes
Algerian dish of torn bread and stew
beef, which is cooked separately and then added to the dish along with chickpeas or other vegetables such as carrots or turnips. The dish is typically
Chakhchoukha
sweet breads. Sweet bread, also referred to as pan dulce, buns, or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such
List_of_sweet_breads
Legume seed cooking water
or /ˌækwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the
Aquafaba
A bread roll is a small, often round loaf of bread served as a meal accompaniment, eaten plain or with butter. A roll can be served and eaten whole or
List_of_bread_rolls
Iranian flatbread
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is
Barbari_bread
List of casserole dishes List of cheeses List of brined cheeses List of chickpea dishes List of chocolate bar brands List of chocolate-covered foods List
Lists_of_prepared_foods
Chickpea pancake from Provence, France
and cumin, often in bread. Cecina : also known as Cecina Toscana or Tuscan chickpea flatbread, an Italian dish made from chickpea flour, water, olive
Socca_(food)
Armenian dish with meat and chickpeas
mutton, tail fat chickpeas, potatoes, onions, dried alycha and saffron. In Azerbaijan, piti is eaten in two steps. Firstly, bread is crumpled on a plate
Piti_(food)
Spanish chickpea-based stew
madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a traditional chickpea-based stew associated with the Madrid region. It is most popular during
Cocido_madrileño
Hard, dry biscuit
biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred
Rusk
Traditional and original Iranian stew and food
kidney beans, and chickpeas, which is served in a lime broth with potatoes and eaten with onions and lavasha (an Assyrian bread) on the side. Assyrians
Abgoosht
Type of flatbread
Tandoor bread is a flat bread baked in a clay oven called a tandoor. The technique has been in use for some five thousand years in Central and West Asia
Tandoor_bread
Spreadable paste of nuts
Peanut (see Peanut butter) Soybean, specifically soy nut (roasted soybeans) Chickpea (combined with tahini into hummus) The almond, cashew, macadamia, peanut
Nut_butter
Snack originating from the Indian subcontinent
fried potatoes, and sometimes with a cup of tea. List of chickpea dishes – Foods using chickpeas or their flour as a primary ingredient List of Indian dishes
Dhoper_chop
Tangierian dish
Tangier. It's classified under of bread or a savory pie made from chickpea flour. The recipe contains oil, water, chickpea flour, salt, pepper and cumin.
Caliente_(dish)
Italian dish
to Buenos Aires is to accompany pizza with fainá, a pancake made from chickpea flour. The terms dessert pizza and sweet pizza are used for a variety of
Pizza
Culinary traditions of Pakistan
chickpeas and potatoes and mostly popular in urban centers of Punjab. Naan – In Urdu, the national language of Pakistan, the word naan means 'bread'
Pakistani_cuisine
Indian-influenced flatbread dish
the name comes from the Indian city of Chennai or from Hindi chana 'chickpea, chickpea stew', which it often accompanies. In Singapore, the dish is known
Roti_canai
Culinary traditions of Turkey
eggplants, green peppers, onions, garlic, lentils, beans, zucchinis, chickpeas and tomatoes. The average beef consumption per person per year is 15 kilograms
Turkish_cuisine
Street food from Goa, India
Ros means "gravy" in Konkani. It is a spicy gravy of either chicken or chickpeas, which is often similar to xacuti which is commonly seen in the Goan Catholic
Ros_omelette
Baked thin flatbread common in many areas
Mersin, Turkey. In Kashmiri cuisine, a lavash wrap with barbecued meat and chickpeas is known as masala lavasa. Lavash can be used to wrap around and pick
Lavash
well into Greco-Roman times. The staples of the ancient Egyptian diet were bread and beer, which were supplemented with vegetables, legumes, fruits, meat
Ancient_Egyptian_cuisine
Indian snack
different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also
Ghugni
Topics referred to by the same term
region of Ethiopia Chole, cooked or uncooked chickpeas Chole masala, another name for chana masala, a chickpea dish in South Asia sometimes simply called
Chole
Salad of tomatoes, cucumbers, and feta
sliced onions, lemon juice or vinegar) revithosalata (ρεβιθοσαλάτα; a chickpea salad) maintanouri (μαϊντανούρι; a parsley salad usually used as a condiment)
Greek_salad
Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other
List_of_toast_dishes
Culinary traditions of Apulia, Italy
peppers, potatoes, spinach, aubergines, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (such as caciocavallo and the famous burrata)
Apulian_cuisine
Bread has been a staple food in Switzerland for millennia, probably since the dawn of agriculture. The Swiss Plateau is the main cereal region of the
List_of_Swiss_breads
Archaeological findings reveal various bread types, including those made with barley, chickpea flour, and breads incorporating fig paste, coriander seeds
Egyptian_cuisine
Indian sweet dish consisting of sweetened flatbread
Tamil Nadu as well. In Andhra Pradesh and other places, pesara pappu, chickpea (senaga pappu) or a mix is used. Other ingredients that may or may not
Puran_poli
List of breads from the United States of America
This is a list of American breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it
List_of_American_breads
South Asian flatbread
Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. Missi
Roti
preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius
Ancient_Roman_cuisine
Culinary traditions of Lebanon
spiced ground chickpeas, though some variants contain broad beans or fava beans. Hummus is a popular dip for pita bread made of blended chickpeas, sesame tahini
Lebanese_cuisine
Savoury Indian-originated snack
chaat is a mixture of potato pieces, crisp fried bread, dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and
Chaat
This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated
List_of_British_breads
Food that consists of small pieces of dough
starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish
Dumpling
Primarily liquid food
vegetables, meat or fish were added. Originally, sops referred to pieces of bread covered with savoury liquid; gradually the term soup was transferred to
Soup
Sweet holiday bread
paskalya çöreği (Turkish), or šurēk (Hijazi Arabic: شُريك); is a sweet holiday bread made with flour, milk, butter, eggs, and sugar. It is commonly seasoned
Tsoureki
Traditional Calabrian meal for Saint Joseph's Day
mixed with the chickpeas. The meal is served with bread and wine. Other dishes associated with u cumbitu include bean, lentil, chickpea, or Indian pea
U_cumbitu
Armenian bread
leavened traditional Armenian bread. The word matnakash means "finger draw" or "finger pull", referring to the way the bread is prepared. It is made of wheat
Matnakash
mashed chickpeas blended with tahini, lemon juice, and garlic; standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley
List_of_spreads
Regional cuisine from the Punjab region of India and Pakistan
is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried lumps of spiced chickpea-flour batter (pakoras)
Punjabi_cuisine
Indian food
pachadi. Raita variants Cucumber raita Beetroot and carrot raita Onion raita Chickpea raita Pomegranate raita Chutney List of dips List of condiments List of
Raita
Andalusian meat dish
dinner table. Pringá is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid
Pringá
Thick soup of Italian origin
potatoes, cabbage, tomatoes, courgettes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice, and is characterized by the
Minestrone
Species of plant in the pea and bean family
protein-to-carbohydrate ratio among other popular pulse crops, such as chickpea, pea and lentil. Moreover, their consumption is recommended along with
Vicia_faba
Arab dish
across Jordan, Syria, Lebanon, and Palestine, its main ingredients are bread, chickpeas, and tahini. Nuts, ground meat, as well as many other toppings can
Fatteh
quick breads. Quick bread is a North American term for any bread leavened with some leavening agents other than yeast or eggs. Preparing a quick bread generally
List_of_quick_breads
South Asian deep-fried bread
with other foods. It may be paired with savory foods, such as potato or chickpea curry, or with sweets. Variants of puri may use different types of flour
Puri_(food)
Deep-fried sweet or savoury snack
most popular a-kyaw is the gourd fritter (ဘူးသီးကြော်). Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu
Fritter
Flatbread from South Asia
ginger and chilli are used for adraki mirchi paratha. Sattu, a type of chickpea flour, is used to make sattu paratha, a breakfast dish eaten in Bihar,
Paratha
meals. Popular vegetarian dishes include chole bhature (chickpea curry and deep-fried bread), aloo gobhi (curry with potatoes and cauliflower), saag
Indian_vegetarian_cuisine
Traditional food of Naples, Italy
smooth or curly (two varieties of endive), and different types of beans, chickpeas and other legumes.[citation needed] Several types of broccoli are eaten
Neapolitan_cuisine
Sri Lankan / South Indian flatbread
a griddle; it is crispy and resembles a puri. This may be topped with chickpea dal or potato sabzi. The bun parotta, from Madurai, is a cross between
South_Indian_parotta
Ethiopian and Eritrean snack
bread in the Amharic language, with dabo meaning "bread", and kolo meaning "corn" or a snack consisting of roasted grains, such as barley, chickpeas,
Dabo_kolo
Culinary traditions of Uruguay
fainá, made with chickpea flour and baked like pizza. For example, it is common for pasta to be eaten with white bread ("French bread"), which is unusual
Uruguayan_cuisine
Food originating from Qazvin, Iran
varying shapes. Nan-e Nokhodchi means "bread of/with chickpea" in Persian. Shirini Nokhodchi means "chickpea cookie" in Persian. Some say they are traditionally
Nan-e_Nokhodchi
Armenian dish, sometimes thought of as a vegetarian meatball, consisting of a chickpea-based paste, usually mixed with potatoes or flour, surrounding a filling
List of dishes from the Caucasus
List_of_dishes_from_the_Caucasus
Number assigned to food
of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, then glucose ≈ 140)
Glycemic_index
Categorically organized list of food items
List of breads List of American breads List of brand name breads List of bread rolls List of buns List of British breads List of Indian breads List of
Lists_of_foods
preserved in vinegar or, more frequently, salt Artichokes Cauliflower Kale Chickpeas Cucumber Chicory Sauerkraut Beans Farro ('emmer') Strawberries Porcini
List of Italian foods and drinks
List_of_Italian_foods_and_drinks
Egyptian dish of cooked fava beans
بالحمص في سحور رمضان" [From Palestinian cuisine: How to make fava bean and chickpea stew for Ramadan suhoor]. Akhbar el-Yom (in Arabic). 29 Feb 2024. Retrieved
Ful_medames
Cuisine of Gujarat, India
Surati variety made from chickpea flour) Aloo puri (another Surati variety) Chaat (A mixture of potato pieces, crispy fried bread, and spices topped with
Gujarati_cuisine
Assortment of cooking traditions of Mizrahi Jews
cooked, mashed chickpeas blended with tahini, lemon juice, and garlic Ka'abur—Tunisian-Jewish potato patties made with chicken, bread, and spices Kibbeh—dishes
Mizrahi_Jewish_cuisine
Indonesian dessert Budae-jjigae – South Korean spicy stew Burmese tofu – Chickpea-based food item Callos Caparrones Cassoulet Chana masala Chapea Cholent
List_of_legume_dishes
CHICKPEA BREAD
CHICKPEA BREAD
Female
Spanish
Pet form of Spanish Chiquita, CHICKIE means "little one."
Surname or Lastname
Chinese
Chinese : from the place name Pan, which existed in the state of Wei during the Zhou dynasty. Bi Gonggao, fifteenth son of the virtuous duke Wen Wang, was granted a state named Wei when the Zhou dynasty came to power in 1122 bc (see Feng 1). Bi Gonggao in turn granted the area called Pan to one of his sons, whose descendants eventually adopted Pan as their surname. This name is also Romanized as Poon, Pun, and Pon.Korean : There are two Chinese characters for this surname; only one of them, however, is common enough to warrant treatment here. There are three clans which use this character: the KisÅng (also called the KÅje), the Kwangju, and the Namp’yÅng. The founding ancestors of these clans were KoryÅ (918–1392) figures, and it is widely believed that they were related.Spanish and southern French (Occitan) : metonymic occupational name for a baker or a pantryman, from Spanish and Occitan pan ‘bread’ (Latin panis).English and Dutch : metonymic occupational name for someone who cast pans, from Middle English, Middle Dutch panne ‘pan’.Jewish (eastern Ashkenazic) : from Polish, Ukrainian, Yiddish pan ‘lord’, ‘master’, ‘landowner’, hence a nickname for a haughty person.Perhaps also an Americanized spelling or translation of German Pfann (North German Pann).
Boy/Male
Danish, German, Swedish
To Rejoice; Sea; Chicken; Hen
Surname or Lastname
German
German : habitational name for someone who lived at a house distinguished by the sign of a panther, Middle High German panter (see Panther 1).North German : occupational name for a mortager or pawn broker, from a contracted form of Pfandherr.English (mainly Northamptonshire) and Scottish : occupational name for a servant in charge of the supply of bread and other provisions in a monastery or large household, Middle English pan(e)ter (Old French panetier).
Surname or Lastname
English
English : metonymic occupational name for a baker, from the Middle English term cocket-bread, denoting a high-quality leavened bread, second only to the wastell or finest bread. It has been suggested that this bread may have derived its name from Anglo-French cockette ‘seal’, having supposedly been marked with the seal of the King’s Custom House, though there is no supporting evidence for this.
Surname or Lastname
English (East Anglia)
English (East Anglia) : nickname from Middle English wigge ‘beetle’, ‘bug’.English (East Anglia) : metonymic occupational name for a maker of fancy breads baked in rounds and then divided up into wedge-shaped slices, Middle English wigge, from Middle Dutch wigge ‘wedge(-shaped cake)’.
Boy/Male
Indian, Sanskrit
Chickpea
Surname or Lastname
English
English : metonymic occupational name for a baker or seller of white bread, from Old English hwīt ‘white’ or hwǣte ‘wheat’ + brēad ‘bread’. White bread, considered the best bread, was made from wheat flour.In some cases, perhaps a translation of the German cognate Weisbrot.
Girl/Female
American, Arabic, Chinese, Danish, Finnish, German, Greek, Indian, Kannada, Marathi, Muslim
Stability; Ocean or Sea; From the Earth; Pure; Earth; Chicken; Hen
Male
Chamoru
, young chicken; cockerel.
Surname or Lastname
English
English : nickname probably for a tenant whose feudal obligations included a regular payment in cash or kind (for example bread or salt) of a halfpenny.
Boy/Male
Australian, Danish, German, Latin, Swedish
To Rejoice; Sea; Rejoiced; Chicken; Hen; Lord
Girl/Female
Indian
Chickpea.
Female
Spanish
Variant spelling of Spanish Chickie, CHICKY means "little one."
Girl/Female
Australian, Danish, Dutch, German, Swedish
To Rejoice; Sea; Chicken; Hen
Boy/Male
Muslim
Bread seller
Surname or Lastname
English
English : nickname for a spiritless man, from Middle English milksop ‘piece of bread soaked in milk’.
Boy/Male
Latin Spanish English
Chickpea.
Boy/Male
Latin American English Shakespearean
Chickpea.
Female
Native American
Native American Miwok name LILUYE means "singing chicken hawk that soars."
CHICKPEA BREAD
CHICKPEA BREAD
Boy/Male
Arabic, Muslim, Pashtun
Honest; Tiger
Boy/Male
Teutonic
Resolute defender.
Boy/Male
Hindu, Indian
Briliant
Girl/Female
African, Arabic, Australian, Indian, Iranian, Muslim, Parsi
Inspiration; Revelation
Boy/Male
Arabic, Muslim, Sindhi
Companion of Prophet Muhammad; Generous
Boy/Male
Arabic, Muslim
Genius
Boy/Male
Tamil
Ajinkya | அஜிஂகà¯à®¯
Supreme, One who cannot be defeated, Invincible
Girl/Female
Muslim
One who tends to the weak and heals
Girl/Female
Hindu, Indian, Kannada, Marathi, Tamil, Telugu
Golden Bodied
Boy/Male
English
From the hillslope estate.
CHICKPEA BREAD
CHICKPEA BREAD
CHICKPEA BREAD
CHICKPEA BREAD
CHICKPEA BREAD
v. i.
To cry like a chicken.
n.
A small chick or chicken.
n.
A chicken just breaking the shell; a young bird.
n.
The pintail grouse, or prairie chicken.
n.
A name used in calling a hen or chicken.
n.
The cry of a young chicken; a chirp.
n.
A young chicken, partridge, grouse, or the like.
n.
A young chicken before it is fully fledged.
n.
A young bird or fowl, esp. a young barnyard fowl.
n.
Chicken pox.
v. i.
To cry or chirp, as a chicken; to peep.
n.
The chicken of the peacock.
n.
A chicken or other bird fit for broiling.
a.
Timid; easily frightened; chicken-hearted.
n.
An eruptive disease (Varicella globularis), allied to the chicken pox.
n.
The prairie chicken.
n.
A young person; a child; esp. a young woman; a maiden.
a.
Cowardly; timid; chicken-hearted.
n.
A chicken.