My Meat of Choice is Chicken Most of the Time

The kind of meat I use more often is surely that ofbut finding all the needed spices here in Italy was quite
chicken. While there are occasions in which I preferdifficult. Now, even in the supermarket, you can find
beef or pork, there are several reasons why most ofquite enjoyable Indian sauces already containing all the
the times I select a chicken recipe. One of the reasonsneeded spices: all you have to do is to add the pieces
is that chicken is very versatile: the breast has a quiteof chicken: my sons love it.
neutral flavor and can be seasoned and cooked in aThere is another reason why I recently eat quite a lot
lot of different ways.of chicken: it contains less fat than the average beef
Being Italian, I prefer the chicken recipes with a lot ofor pork. Indeed I have some problem with my weight,
garlic and rosemary, but there are also somemy blood pressure and in general with the way my
wonderful dishes in which the chicken blends withbody deals with animal fats. The doctor said I have to
pepperoni or lemon or tomato and oregano. I also likereduce the animal fats intake and I found that using the
to cook it in pieces with white wine and Mediterraneanchicken, which, skin apart, has little fat, can allow me to
spices, like garlic, rosemary, sage and juniper berries.eat meat more freely. In general, now that I eat mostly
I also like a lot the exotic recipes with chicken. Inchicken (and fish and legumes) my health is going
particular, I like some very common Indian recipes, likemuch better, and since I can prepare so many
chicken tandoori and chicken tikka masala, which aredifferent dishes with chicken, I do not risk the dietary
so different from the kind of taste we are used toboredom, which is always a danger when the doctor
here in Italy. About 10 years ago, when I discoveredsays you have to lose several pounds.
Indian cooking, I tried to cook these dishes all by myself,