Chicken meat is a popular ingredient in many everyday and holiday dishes. Chicken itself may seem bland to many. However, seasoned with the right spices, it acquires new notes of taste and aroma.
Spices for chicken
Chicken meat certainly needs a little spiciness. To do this, the chicken is seasoned with different types of pepper - black, red, white, pink or chili. It is customary to add pepper to the dish at the end of cooking, since during the heat treatment this spice acquires an unpleasant bitterness. In the cuisine of Latin American countries, when preparing spicy wings, quesadillas, burritos and other dishes with chicken meat, it is customary to add chili pepper, which gives a zest to meat dishes.
Chicken also pairs well with marjoram, sage, rosemary, basil, thyme, and mint. These spices are used both separately and as part of ready-made mixtures. Fragrant herbs are used during cooking, as well as for preliminary preparation of meat, rubbing the carcass or parts of the chicken with them and leaving the meat to marinate for 30-60 minutes.
Chicken meat gets an oriental note thanks to such spices as curry and ginger. These spices go well with each other, therefore they are often used in a duet. Ginger adds a pungency and a slightly minty flavor to the dish. Curry is not a monospecialty, but a spice mix that goes well with chicken. Traditionally, curry contains cumin, white mustard, nutmeg, coriander, turmeric and various types of hot peppers.
If you're making a minced chicken dish, you can't go without oregano. This fragrant herb gives a delicious flavor and aroma to chicken cutlets, meatballs, meatballs, meatballs, etc. And if you are planning to grill chicken, do not forget about turmeric. In the process of grilling meat, turmeric saturates it with a rich bouquet of spicy aromas, tint in a pleasant golden color. You need to use this spice carefully, in small quantities, as it can overshadow the taste of the meat itself.
World cuisine from chicken meat
In Asian cuisine, chicken meat is given a sweetish or sweet and sour taste. If you decide to cook your chicken the Thai way, you cannot do without ginger, coriander, coconut and lime juice. Asian chefs traditionally roast chicken in a wok, adding seasonings gradually at different stages of preparation. Chicken meat gets amazing Asian notes thanks to teriyaki sauces, soy or oyster.
In Western Europe, chicken is usually served with thick white sauces: sour cream, creamy, béchamel. To complete the sauce, European chefs season them with crushed garlic, lime or lemon juice, a mixture of peppers, marjoram, tarragon, coriander, caraway seeds, thyme, rosemary, parsley or dill.
Caucasian cuisine is replete with a variety of meat dishes. It is customary to add a bouquet of aromatic herbs and spices to chicken dishes: cumin, paprika, chaman, saffron, black pepper, sumach. Ready-made mixes for meat and poultry dishes are also popular, for example, utskho- and khmeli-suneli. The first is made from fresh blue fenugreek seeds. And the second - from dried and chopped herbs: basil, hot red pepper, parsley, celery, dill, cilantro, bay leaves, savory, mint, marjoram, fenugreek, hyssop and Imeritin saffron.
