CHICKEN

Chicken served in the Mediterranean region is invariably free range and always incorporates plenty of additional flavours, herbs and spices. It is such a versatile white meat and may be served hot or cold. Chicken is low in fat, high in protein and rich in minerals such as phosphorous and calcium. What’s more, it contains two nutrients that are good for relieving stress, tryptophan and vitamin B5 – both of which have a calming effect on the body.

Poultry is immensely popular and is often cooked simply by roasting or sautéing so that the taste and quality of the meat may be fully appreciated. The people along the Mediterranean eat a wide range of game poultry, including guinea fowl, partridge and quail. Although game poultry is not as popular in South Africa, if you’re feeling adventurous feel free to substitute one of these options for chicken, but remember to change your cooking time accordingly.

Though prices have risen in recent years, chicken remains an affordable white meat. You may pay a premium for free range, but you will usually find the additional investment is worth it as the meat is generally more flavourful and satisfying.

Chicken is generally easy to prepare and the perfect partner to so many ingredients. Whether you’re tucking into the traditional Chicken Cacciatore or having an elegant dinner with chicken parcels, you’ll find something suitable for every occasion.

CHICKEN LEMNOS

LEMONS ARE A STAPLE OF MANY GREEK DISHES AND THE LEMON IS CERTAINLY THE STAR INGREDIENT HERE. BY STUFFING THE CHICKEN CAVITY WITH LEMONS AND HERBS YOU’RE LITERALLY INFUSING THE CHICKEN FROM THE INSIDE OUT. IT IS THOUGHT LEMONS ORIGINATED IN INDIA, BUT THEY WERE ALSO KNOWN TO THE ANCIENT ROMANS. THEY BECAME MORE COMMON IN EUROPE AROUND THE 12TH CENTURY. THESE VERSATILE FRUITS ALSO OFFER MANY HEALTH BENEFITS AND HAVE A DETOXIFYING AND CLEANSING EFFECT ON THE BODY.

• 1.2kg whole free-range chicken
• salt and pepper to taste
• ¹/₂ Tbsp dried thyme
• 2 lemons, quartered
• 4 cloves garlic, halved
• 1 Tbsp olive oil
• 1 onion, sliced into wedges
• ¹/₂ cup water
• ¹/₂ cup chicken stock
• 5–6 sprigs of fresh thyme

1. Preheat the oven to 180°C.
2. Season the chicken cavity with salt, pepper and half of the dried thyme.
3. Stuff 5 of the lemon quarters into the chicken cavity, along with half of the garlic cloves.
4. Place the chicken in a roasting dish.
5. Drizzle the olive oil over the bird and rub well into the skin, followed by the balance of the thyme.
6. Arrange the onion wedges around the chicken, along with the remaining garlic.
7. Pour in the water and chicken stock.
8. Cover and roast in the oven for 30 minutes.
9. Remove the lid, sprinkle over the fresh thyme and continue roasting for another hour.
10. Remove the chicken from the roasting dish, cover and leave to rest for at least 10 minutes before serving.
11. Use the cooking juices as gravy.
12. Serve the onions with the chicken, as well as the remaining lemon wedges. A salad with brinjals, tomatoes and cucumber (see page 35) will make a perfect accompaniment to this dish.

PASTA POLLO

PASTA IS OFTEN SEEN AS AN UNHEALTHY INGREDIENT, BUT MORE OFTEN THAN NOT IT’S THE RICH, CREAMY, CHEESY SAUCE THAT PACKS ON THE CALORIES, AND NOT THE PASTA. FUSILLI IS A GOOD PASTA FOR THIS DISH AS THE SAUCE BECOMES TRAPPED IN THE SPIRALS. THE YOGHURT AND PESTO CREATE THE CREAM, THE CUCUMBER ADDS THE CRUNCH, OLIVES THE TARTNESS AND THE CHICKEN PROVIDES THE PROTEIN, ALL IN ONE HEALTHY DISH FILLED WITH THE FRESH FLAVOURS OF ITALY. ‘POLLO’ MEANS CHICKEN IN ITALIAN (AND SPANISH).

• 4—6 chicken breast fillets, cubed small
• 200—300g fusilli
• 1 cup chopped mushrooms
• ¹/₂ cup sliced black olives
• 1 red pepper, sliced into strips
• ¹/₂ cup chopped cucumber
• 2 Tbsp chopped fresh basil
• chopped fresh chives for garnishing

DRESSING

• ¹/₄ cup basil pesto
• 3 Tbsp Greek yoghurt
• ¹/₄ cup olive oil
• salt and pepper to taste

1. In a preheated griddle pan, sauté the chicken until just cooked. Add a touch of water if necessary. Set aside.
2. Cook the pasta according to the packet instructions until al dente. Drain and leave to cool.
3. In a serving bowl, combine the cooled pasta with the mushrooms, olives, red pepper, cucumber and basil.
4. Spoon in the chicken and toss.
5. Blend the dressing ingredients together until smooth.
6. Pour over the pasta and toss well or serve on the side, if you prefer.
7. Garnish with the chives before serving.

CANNES CHICKEN PHYLLO PARCELS

THIS DISH REQUIRES A LITTLE WORK, BUT IT’S DEFINITELY WORTH IT. THE DELICIOUS LITTLE PARCELS LOOK LIKE THE WORK OF A SERIOUS CHEF AT A SWISH RESTAURANT ALONG THE CÔTE D’AZUR. PREPARE FOR A SURPRISE IN YOUR MOUTH WHEN YOU FIRST EXPERIENCE THE CREAMINESS OF THE SAUCE ACCOMPANIED BY THE PIQUANCY OF THE PEPPADEWS. PERFECT WITH AN ICE-CHILLED ROSÉ.

• 4 chicken breast fillets
• salt and pepper to taste
• olive oil for frying
• 4–5 white button mushrooms, finely chopped
• ¹/₂ onion, finely chopped
• ¹/₂ tsp minced garlic
• ¹/₂ tsp dried mixed herbs
• ± 3 sheets phyllo pastry
• 2 Tbsp melted butter
• ± 1 cup baby spinach leaves
• 8–10 slices mozzarella
• 3–4 baby marrows, sliced lengthways
• 4–5 mild Peppadews, quartered
• ± 1 Tbsp sesame seeds
• 2 tsp chopped chives for garnishing

MUSTARD CREAM DRESSING

• 150g Greek yoghurt
• 1 heaped tsp prepared wholegrain mustard
• salt and pepper to taste

1. Preheat the oven to 180°C.
2. Flatten the chicken breasts with a mallet and, if they are large, cut in half before seasoning with salt and pepper.
3. In a frying pan, fry the breasts in a little olive oil until browned and just cooked through. Place on absorbent kitchen paper and set aside.
4. Add the mushrooms, onion, salt, pepper, garlic and mixed herbs to the same frying pan and fry in a little oil until softened. Remove and set aside.
5. Cut the phyllo sheets in half, lengthways, and brush each with melted butter. Towards one end of each sheet, place a few spinach leaves – about the size of the chicken breast – followed by a teaspoonful of the mushroom mixture.
6. Place a chicken breast on top of the mushroom mixture and follow this with layers of the mozzarella (about 2 slices per breast), baby marrows and Peppadews. Finally, cover the stack with more spinach leaves.
7. Wrap the phyllo sheet around the layers, as you would wrap a gift. Brush the whole phyllo parcel with melted butter, plus extra over the folded ends so that they stick together. Sprinkle the sesame seeds over the tops.
8. Place the parcels on a non-stick baking tray and bake in the oven until browned (5–10 minutes).
9. To make the dressing, heat the ingredients together.
10. Arrange the chicken parcels on a serving platter, pour over the warm dressing and scatter the chives on top.
11. Serve immediately, preferably with Grilled Asparagus (see page 75).

CHICKEN RAMBLAS

THERE IS A STREET IN BARCELONA CALLED THE RAMBLAS, WHERE YOU CAN FIND A BIT OF EVERYTHING, FROM FLOWER SELLERS AND ARTISTS TO ASTOUNDING FOOD MARKETS SERVING A POTPOURRI OF SPANISH FLAVOURS. THIS DISH IS A BIT LIKE THAT. IT’S PERFECT FOR USING UP LEFTOVERS, SO FEEL FREE TO SUBSTITUTE AS MUCH AS YOU LIKE. GENEROUS AMOUNTS OF DIFFERENT VEGETABLES WILL PROVIDE YOU WITH YOUR DAILY DOSE OF MINERALS AND NUTRIENTS. HOT PEPPADEWS ARE THE EQUIVALENT OF HOT PEPPER FLAKES, WHICH, ALONG WITH PAPRIKA AND ALMONDS, ARE TYPICAL OF SPANISH CUISINE.

• 3–4 chicken breast fillets
• 2 Tbsp dried thyme
• salt and pepper to taste
• 2 Tbsp olive oil
• 1 onion, chopped
• ¹/₂ tsp minced garlic
• 1 red pepper, sliced into strips
• 4 tsp paprika
• 4 tsp dried origanum
• 8—10 baby marrows, sliced on the diagonal
• 10—15 cherry tomatoes, halved
• ³/₄ cup tropical fruit juice
• 8 tsp medium fat yoghurt
• 1¹/₂ cups cooked brown rice
• 4 hot Peppadews, chopped
• roasted chopped almonds for garnishing

1. Slice the chicken fillets in half lengthways, then chop into cubes.
2. Season with thyme, salt and pepper.
3. Add the olive oil to a pan and sauté the chicken until browned and just cooked. Remove the chicken from the pan and keep warm.
4. In the same pan, gently fry the onion in a touch of oil, until softened.
5. Add the garlic and fry for another minute.
6. Stir in the red pepper, paprika and origanum. Cook for a few minutes, stirring often.
7. Add the baby marrows and tomatoes and stir through.
8. Pour in the juice, add the chicken pieces and stir. Leave to simmer for a few minutes.
9. Season to taste.
10. Gradually stir in the yoghurt.
11. Spoon about a quarter cup of rice onto each plate and add the Peppadews on top.
12. Add some of the chicken mixture to the rest of the plate, sprinkle over the roasted almonds, garnish as desired and serve immediately.

CHICKEN VÉRONIQUE

‘VÉRONIQUE’ IS OFTEN THE NAME GIVEN TO FRENCH DISHES THAT FEATURE SEEDLESS WHITE GRAPES. THE TERM WAS COINED IN 1907 BY THE FATHER OF MODERN CUISINE, AUGUSTE ESCOFFIER, IN HONOUR OF A COMIC OPERA. THE SWEET GRAPES, RICH IN VITAMINS C AND K, BALANCE PERFECTLY WITH THE SALTY BACON. BOTH INFUSE THE CHICKEN WITH EXTRA FLAVOUR. BACON IS ONE OF THE OLDEST PROCESSED MEATS IN THE WORLD. IT’S BELIEVED THE CHINESE WERE ALREADY SALTING PORK 3 500 YEARS AGO.

• 4 chicken breast fillets
• salt and pepper to taste
• 2 lemons, sliced
• 1 × 200g packet bacon
• ¹/₂ onion, sliced
• 1 cup dessert wine or sherry
• ¹/₂ cup chicken stock
• ¹/₂ cup white grapes
• 4 Tbsp Greek yoghurt
• fresh chives for garnishing

1. Preheat the oven to 180°C.
2. Flatten the chicken fillets with a mallet, then season with salt and pepper.
3. Place slices of lemon on top of each fillet, then wrap the fillets with bacon (about 2 rashers per fillet).
4. Arrange in an ovenproof dish and scatter over the onion slices.
5. Pour over half of the wine or sherry and bake, uncovered, for 30 minutes.
6. In the meanwhile, heat the chicken stock in a pot and add the rest of the wine. Leave to simmer until reduced by half.
7. When the chicken is ready, remove it from the oven but keep warm.
8. Pour the remainder of the chicken cooking liquid, along with the onions, into the chicken and wine sauce and stir.
9. Add the grapes and leave to simmer for about 5 minutes or until the grapes are heated through.
10. Stir in the yoghurt or serve on the side.
11. Pour the sauce over the chicken, garnish with the chives and serve immediately.
12. This dish is best served with Green Beans and Mushrooms (see page 68).

FEZ CHICKEN WITH HONEY

TURMERIC’S DISTINCTIVE SHADE OF ORANGE IS DERIVED FROM ITS HIGH CURCUMIN CONTENT. IT IS ONE OF THE MOST FREQUENTLY MENTIONED MEDICINAL PLANTS IN THE WORLD. ARGUABLY, MORE STUDIES HAVE BEEN CONDUCTED ON ITS BENEFITS THAN ON ANY OTHER HERB OR SPICE, DUE TO ITS POWERFUL ANTI-INFLAMMATORY AND HEALING PROPERTIES, COMPARABLE TO – AND PERHAPS EVEN BETTER THAN – OVER-THE-COUNTER MEDICINES. COMMONLY USED IN MOROCCAN COOKING, HERE IT IS JUXTAPOSED WITH DELICATE HONEY TO CREATE A PERFECT BALANCE OF FLAVOURS.

Fez chicken with honey (front) and Green peppers with capers (back)

• 8—10 chicken thighs
• ¹/₄ cup olive oil
• 1 piece stick cinnamon
• 4 cups chicken stock
• 12 cherry tomatoes, halved
• salt and pepper to taste
• ¹/₂ tsp turmeric
• 2 Tbsp minced ginger
• ¹/₄ cup honey
• ¹/₂ cup seedless raisins
• ¹/₄ cup flaked almonds
• fresh parsley for garnishing

1. In a saucepan, brown the chicken pieces in the olive oil, then add the cinnamon, chicken stock, tomatoes, salt and pepper.
2. Bring to the boil and leave to simmer for about 35 minutes.
3. Add the turmeric, ginger, honey and raisins and leave to simmer for another 10 minutes, allowing the liquid to reduce by two-thirds.
4. Garnish with the almonds and parsley.
5. Best served with couscous and Green Peppers with Capers (see page 74).

SEVILLE CHICKEN SALAD

SEVILLE IS FAMOUS FOR ITS GOTHIC LANDSCAPE, AS WELL AS ITS ORANGES. THE HEADY SCENT OF ORANGE BLOSSOM IS A PURE DELIGHT, CREATING A FRAGRANT AND ROMANTIC SPRING ATMOSPHERE. SEVILLE MARMALADE CAN BE ENJOYED ALL YEAR ROUND AND ISN’T ONLY GOOD ON TOAST. SMEARED OVER CHICKEN, IT CREATES A TASTE EXPLOSION ON THE PALATE. BY POACHING THE CHICKEN IN ORANGE JUICE, IT NOT ONLY ENHANCES THE ORANGE FLAVOUR BUT SOFTENS THE CHICKEN TO CREATE A SUCCULENT, TASTY DISH THAT CONTRASTS WELL WITH THE TANGY CABBAGE AND OLIVES.

• 4–5 chicken breast fillets, cut into strips
• 1 tsp dried thyme
• salt and pepper to taste
• 1 Tbsp orange marmalade
• olive oil for frying
• ¹/₂ cup white wine
• ¹/₂ cup orange juice
• ¹/₄ cup water or chicken stock
• 1 yellow pepper, sliced into strips
• 1¹/₂ cups shredded red cabbage
• 1¹/₂ cups shredded green cabbage
• 1¹/₂ cups baby spinach leaves
• 1 cup pitted black olives
• micro greens for garnishing
• orange wedges for serving

DRESSING

• ¹/₄ cup olive oil
• 2 Tbsp orange juice
• salt and pepper to taste

1. Season the chicken strips with the thyme, salt and pepper.
2. Coat the strips with the marmalade.
3. Pour the olive oil into a pan and brown the chicken pieces.
4. Pour in the wine and orange juice and poach the chicken until cooked through. If it becomes too dry, add a little chicken stock or orange juice to moisten the chicken.
5. Once cooked through, set aside.
6. On a platter, combine the yellow pepper, both types of cabbage, spinach and olives.
7. Mix the dressing ingredients together, pour over the salad then arrange the chicken slices on top.
8. Garnish with the micro greens and serve with orange wedges.

MOREISH MOROCCAN CHICKEN SALAD

MOROCCO IS FAMOUS FOR ITS RICH SPICES AND FLAVOURFUL FOOD, AND THIS DISH IS A MIXTURE OF THESE TASTE SENSATIONS. THE CARDAMOM PROVIDES THE AROMA, TURMERIC THE COLOUR AND THE PISTACHIOS THE CRUNCH. THE CHICKEN’S FLAVOUR BALANCES PERFECTLY WITH THE SWEET, CHEWY DATES AND TART APPLES, WHILE THE POMEGRANATE PROVIDES THE FINISHING TOUCH.

• olive oil for frying
• ¹/₂ onion, chopped
• ¹/₂ tsp crushed garlic
• 20 pistachio nuts, shelled and roughly chopped
• 2 Tbsp roughly chopped pine nuts
• 1 cup cooked brown rice
• seeds of 2 cardamon pods
• ¹/₂ tsp turmeric
• salt and pepper to taste
• 4—6 chicken breast fillets
• ¹/₄ cup white wine vinegar
• 1 unpeeled red apple, chopped
• 3 stalks celery, chopped
• 2 pitted dates, chopped
• 2 cups baby spinach leaves
• 2 Tbsp pomegranate arils

SAUCE

• 1 tsp sumac powder
• 100ml chicken stock
• juice of ¹/₂ lemon
• ¹/₂ cup plain yoghurt
• ¹/₂ tsp grated nutmeg
• salt and pepper to taste

1. Preheat the oven to 180°C.
2. In a pan, heat a little olive oil and sauté the onion and garlic until the onion is translucent.
3. Add all the nuts and rice to the onion and garlic mixture and sauté for another minute or so.
4. Stir in the cardamom seeds, turmeric, salt and pepper, then sauté for about 3 minutes. Remove from the heat.
5. Cut pockets lengthways into the chicken breasts and stuff with the rice mixture.
6. Place the chicken breasts in an ovenproof dish, drizzle generously with olive oil and pour 1 tablespoon of the vinegar over each chicken breast. Season generously with salt and pepper.
7. Cover with a lid or aluminium foil and bake for approximately 20 minutes.
8. Remove the lid or foil and grill for another 5 minutes to brown the tops of the breasts.
9. For the sauce, add the sumac, chicken stock and lemon juice to a pan and simmer until reduced by a third. Add the yoghurt and nutmeg. Season with salt and pepper and stir occasionally, until the sauce begins to thicken.
10. Combine the apple, celery and dates.
11. Arrange the spinach leaves on a platter and place the apple and celery mixture over the leaves. Season with salt and pepper. Scatter over any leftover rice mixture.
12. Place the chicken breasts on top of the salad ingredients and pour over the sauce.
13. Sprinkle the pomegranate arils over all.

TURKISH KEBABS

TURKEY IS FAMOUS FOR ITS KEBABS, TRADITIONALLY COOKED OVER OPEN COALS. ANOTHER TURKISH TRADITION IS TO MARINATE MEAT IN YOGHURT. MARINADE ADDS FLAVOUR AND MOISTURE TO A DISH, AND DAIRY-BASED MARINADES TRULY TENDERISE MEAT BECAUSE THEY’RE ONLY MILDLY ACIDIC. THIS MEANS THEY DON’T TOUGHEN THE MEAT LIKE SOME STRONGER, ACIDIC MARINADES TEND TO DO. THE ADDITION OF CUMIN AND CAYENNE PEPPER TO THE YOGHURT ENSURES THAT THE TRULY AUTHENTIC FLAVOURS OF TURKEY DEVELOP IN THE MEAT. THE CREAMY CACIK AND TOMATO SALAD ROUND OFF THIS SUPERB MEAL WITH ITS SUBTLE EVOCATION OF OTTOMAN TRADITIONS.

Turkish kebabs (front), Roasted tomatoes, chickpeas & spring onion (back) and Cacik (right)

• 4–6 chicken breast fillets
• ¹/₂ cup Greek yoghurt
• ¹/₄ cup olive oil
• 2 Tbsp red wine vinegar
• 1 × 50g sachet tomato paste
• 1 tsp crushed garlic
• 2 tsp ground cumin
• ¹/₂ tsp cayenne pepper
• juice of ¹/₂ lemon
• salt and pepper to taste
• wooden skewers
• fresh herbs for garnishing

1. Cut the chicken into 2—3cm cubes.
2. Combine all the other ingredients and season with salt and pepper.
3. Add the chicken cubes and mix, making sure that they’re well coated.
4. Marinate in the fridge for at least 2 hours.
5. Once marinated, thread the chicken cubes onto skewers, about 4 cubes per skewer.
6. Cook on a braai over medium coals, turning occasionally. Alternatively, heat a griddle pan, add a dash of oil and fry the chicken skewers, turning once or twice, until cooked. Don’t overcook the chicken otherwise the meat will be dry. Garnish with fresh herbs.
7. Best served with Cacik (see page 67), and a salad of Roasted Tomatoes, Chickpeas & Spring Onion (see page 76).

CHICKEN CACCIATORE

IN ITALIAN CUISINE, ‘ALLA CACCIATORA’ REFERS TO A MEAL THAT’S PREPARED IN ‘HUNTER’S STYLE’ AND TYPICALLY INDICATES A STEW MADE WITH ONIONS, HERBS, TOMATOES AND WINE. HERE, I’VE USED CHICKEN, BUT IT’S FREQUENTLY PREPARED WITH RABBIT, WHICH THE HUNTERS WOULD SHOOT IN WINTER. THIS IS THE PERFECT DISH TO SERVE TO A CROWD AS YOU SIMPLY DOUBLE UP THE INGREDIENTS. IT COULDN’T BE EASIER TO PREPARE AS ALL THE INGREDIENTS GO INTO ONE POT. ITALIAN COMFORT FOOD AT ITS BEST!

• olive oil for frying
• 6–8 chicken pieces
• 1 × 200g packet bacon, roughly chopped
• 1 onion, sliced
• 2 carrots, chopped
• 2 stalks celery, sliced
• 2¹/₂ cups roughly chopped mushrooms
• ¹/₂ tsp crushed garlic
• 1 cup white wine
• 1 × 400g can chopped tomatoes
• 4 tablespoons tomato paste
• ¹/₂ cup chicken stock
• 4–6 sprigs of fresh rosemary
• 2 Tbsp roughly chopped fresh sage
• 1 cup pitted black olives, halved
• salt and pepper to taste

1. Pour a touch of olive oil into a casserole dish and brown the chicken pieces on the hob. Remove the chicken and set aside.
2. Add the bacon to the casserole and cook for about 3 minutes.
3. Add the onion, carrots and celery and cook for another 5 minutes.
4. Stir in the mushrooms, garlic and wine. Simmer for a further 5 minutes.
5. Return the chicken pieces to the dish, along with the canned tomatoes, tomato paste, chicken stock, rosemary, sage and olives. Stir, cover and leave to simmer for about 15 minutes.
6. Remove the lid, season with salt and pepper, stir again and allow to simmer for 25 minutes more, stirring occasionally.
7. Serve with brown rice.