Cooking with Chicken – Make Most Multipurpose Meat


Because chicken cleclces they tend to form abundant and inexpensive meat supplies and have done it, in Europe, from at least an era of iron. Indeed, chickens have become part of the human society since now. Interestingly, tough, is that chickens have been domesticated twice in human history. Once in Asia, give us asiatic chicken and once somewhere around the Mediterranean region (Europe, North Africa and the nearest) which gives us the most familiar type of chicken for us today.

Chicken meat, when cooked carefully moist and delicious, which is another reason that is liked throughout the world. It doesn’t dry out when Flash-fried (like in fries) but can also be cooked in stews (one cooking pot is still a typical cooking method in most of the world) and it’s suitable for grilling European-style or to bake or bake.

When chickens are not too strong meat it is also suitable to be seasoned by dishes where it is cooked, thus increasing its versatility and even chicken carcasses can be converted into stock of chicken or basic soup, which means that a few animals are wasted.

Chicken also supplies us with eggs, greatly increases their culinary usability. Below are two chicken recipes, illustrating how chicken can be cooked in a very different way. The first is the classic South African grilled chicken:

South African grilled chicken


1 tbsp vegetable oil

2 medium onions, chopped

1 big slice white bread

240ml milk.

900g chicken, fine diced

salt and fresh black pepper to taste

3 tsp curry powder

1 tbsp brown sugar

Lemon 1 juice

50g chopped almonds (and a few more for decoration)

50g sultanas.

80g chopped bramley (or other tart) Apple

3 eggs

1 medium onions, sliced ​​and separated into rings (for decoration)


Heat the oil in a pan over medium heat and fry the minced onion until soft and translucent (about 4 minutes). Remove from a skillet and reserve.

Meanwhile soak bread in milk. Squeeze the excess milk and reserve of bread and milk for later use.
In a large bowl, combine fried onions, bread, chicken, salt, pepper, curry powder, brown sugar, lemon juice, chopped almonds, raisins, apples and 1 egg. Combine to mix until clean with your hands.

Place a mixture of meat in a greasy and baked casserole plate, revealed, in a pre-heated oven to 120 ° C for 30 minutes.
Mix together the remaining eggs with milk ordered and pour it on a mixture of meat. Decorate with onion rings and additional almonds. Increase the oven temperature to 180 ° C and bake for an additional 45 minutes.

The next recipe is for classic grilled chicken adapted to cook in Crockpot:

Chicken Barbece.


4-6 pieces of chicken (breast, thighs or drums)

250ml Barbecue sauce

120ml white wine vinegar

80g brown sugar

1 tsp mesquite seasoning

1/2 TSP garlic powder

1 tsp chili flake


Combine barbecue sauce with all the other ingredients (apart from chicken). Place the chicken on your slow stove (Crockpot) and pour the sauce you just made above. Let cook slowly with low heat for about 4 1/2 hours. Serve with baked beans, coleslaw and butter new potatoes.

Zayd Dana
the authorZayd Dana