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There are perhaps more recipes concerning chicken than any other meat; it can be roasted, poached, grilled and stir fried. It’s own subtle flavour is complimented by the presence of others in ways other meat would not be. For example, mint goes very well with lamb and chicken but not with pork or beef. Similarly, peanut satay from oriental countries is suited to either pork or chicken, but perhaps not beef or lamb. Nothing is out of bounds for chicken.

One way or another, every culture the world over has made use of chicken in its own unique way. Chicken recipes can be simple; in west Africa, a delicate blend of spices and rice is used to make an easy and delicious meal known as jolloff chicken – an absolute must for every traveller and tourist to try. Adversely, chicken recipes from France can be incredibly complex and use very rare breeds of bird, such as the expensive Poulet de Bresse. Coq au vin is a French chicken classic but can take up to 24 hours to prepare as the meat is left to marinade in wine.

One particularly delightful recipe is Chicken Cacciatore, an Italian version of hunters chicken that uses the much underrated thigh meat. Place six thighs in a roasting tray and drizzle with olive oil, seasoning with salt and pepper. Roast the thighs at a high heat for approximately 45 minutes or until the skin is nicely crisp. Once the chicken has reached this stage add two tins of cherry tomatoes, 3 table spoons of marscopone cheese and some basil. Stir this around then place back in the oven for another half an hour. Once ready, you can serve this dish with almost anything; pasta, potatoes, rice or salad all make a good accompaniment to what is essentially a wonderful Italian take on comfort food.


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