Doro wat, an intensely flavored chicken stew, is an Ethiopian dish that’s scented with a berbere spice blend. Like curry mixtures in India, berberes can vary immensely, but hot red pepper, ginger, fenugreek and cloves are key ingredients. Habesha, a restaurant in Addis Ababa that specializes in traditional Ethiopian dishes, serves rich, heady doro wat. Details: Bole Road; 011-251-11-55-183-58.
In Paris, the brasserie Chez L’Ami Louis in the artsy Marais district makes one of the world’s best and most famous roast chickens, with perfect crackly skin and luscious meat. Their secret isn’t the roasting method, it’s the bird itself: They serve deeply flavorful chickens from the Brittany region. Details: 32 rue du Vert Bois, 3rd Arr.; 011-33-1-48-87-77-48.
Since the first branch opened near Tokyo’s Kyobashi train station in 1921, Isehiro has been devoted to making chicken yakitori with artisanal ingredients. The adventurous can try juicy chicken livers barbecued with a sweet sauce and chicken breasts grilled tataki style, meaning only the outside is cooked and the center is left rare. Details: 1-5-4 Kyobashi, Chuo-ku; 011-81-3-3281-5864; r.gnavi.co.jp/fl/en/g133300/.