Continuing with the theme of poultry in the Food Court articles first was Turkey and
now it is time chicken got a bit of a look in.
To be frank, chicken is the lower class turkey; universally
liked whereas turkey is a fine wine of foods oft requiring an acquiring taste
to acclimatise to its flavours.
But here at the Daily Red I like both, chicken ‘goes’ with
everything; pasta, by itself and can be a quick snack when in a hurry such as
running off to a lecture after forgetting what the time is, or for a top up of
energy before... or after...
My personal favourite chicken recipes are either a black
bean chicken stir-fry’ traditionally made with beef, I find that the chicken
lightens up the dense flavour of the black bean sauce and allowing different
flavours to come into play.
My second would have to be lemon and oregano chicken, after
experimenting in the kitchen my adoration of lemon juice on everything (the
same way that people put tomato sauce on everything) met Chicken, the same way
Harry met Sally, initially friends now it is a full blown relationship, one undoubtedly
cannot go without the other. There are
two ways to do this recipe, either marinate the chicken in the lemon juice
(fresh or bottle, doesn’t matter too
much) and oregano or when you’ve grilled it up just splash a bit of this and a
bit of that on top and voila! Tasty chicken that believe me, will have you
licking your fingers more than Colonel Sanders makes fatty foods.
Chicken is a great dish, and especially when you haven’t had
it for a while as it, when tender has such an organic and light flavour that
can melt in your mouth, none of this salty crap anymore ;)
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