• Joojeh Kabob (Persian Style Grilled Chicken)
  • Curry Chicken
  • Oven-Baked Chicken Thighs
  • Persian Chicken - Tah Cheen
  • Persian Chicken Breasts
  • Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)
  • Persian Chicken Pilaf
  • Persian Slow-Cooked Chicken
  • Pomegranate Chicken or Duck
  • Roast Chicken With Rice and Fruit Stuffing
  • Tahcheen (Tah-Chin)
  • walnut chicken
  • The Health Benefits Of Chicken Recipes
  • Fesenjan (Iranian Special Occasion Dish)
  • Fruity Persian Chicken That's Just a Bit Nuts

I've made this recipe using chicken thighs and legs and it comes out great. Not sure where I got it but now it resides in my recipe box as a featured part of my list of dishes I make for company. Makes a great cold dish for picnics after being cooked at an earlier time.

 

 joojeh Kabab

SERVES 4

Ingredients

  • 1 lb whole chicken, quartered lengthwise or chicken piece
  • 2 limes, juice of
  • 1/2 cup olive oil
  • 1 onion, minced
  • 1/2 teaspoon saffron
  • salt and pepper, to taste

 

 

 

Directions

  1. Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
  2. Grill until juices from chicken run clear when chicken is pierced with knife.
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Description

I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western asia and the middle east.

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 large onion
  • ½ lb baby carrots
  • 4 tablespoons curry powder
  • 1 tablespoon Chinese five-spice powder (optional)
  • 2 cups chicken broth
  • 2 cups sour cream
  • 2 teaspoons cornstarch
  • 4 teaspoons water
  • hot pepper oil
  • crushed red pepper flakes
  • salt and pepper

Directions Edit Directions sectionEdit

  1. whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl.
  2. Set aside.
  3. Cut chicken into cubes or strips.
  4. Slice onion into medium sized pieces.
  5. cut the carrots if you want to also.
  6. Place chicken, carrots and onion into a large pot on the stove.
  7. Pour broth mixture into pot, gently stirring ingredients together.
  8. bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness.
  9. During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot.
  10. This will thicken the sauce.
  11. add salt and pepper to taste and serve over sticky rice.
  12. This can also be prepared in a crock pot or in a 4qt casserole dish in the oven.
  13. If oven method is preferred, cook at 325 °F for 1 hour 20 minutes.
  14. Stir in cornstarch mixture after cooking.
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Chicken thighs 

 

SERVES 4

Ingredients

  • 4 chicken thighs

Spice Rub

  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon garlic powder (can go down to 1/2 - I looove garlic..)
  • 1/4 teaspoon cayenne pepper
  • salt
  • 1 teaspoon ground cinnamon (This is optional, and I usually leave it out. I added it when a roommate said they wanted something)
  • 2 tablespoons olive oil (enough to coat the bottom of a skillet and a 9x5 baking dish)

 Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills This has become my all-time favorite way to spice them.

Directions

  1. In a shallow dish, stir together all spices and 1 teaspoon salt. Coat chicken thighs with spice mix.

  2.  Warm the oil in a skillet and pan-fry chicken thighs, making sure each side is nicely browned.

  3. Transfer chicken thighs to a greased (butter or olive oil) 9x5 baking dish. If you have any remaining spice mix, feel free to sprinkle it over the thighs, as this will reduce to a nice gravy. Put in pre-heated oven at 375 for 45 minutes, or until juices run clear.

  4. Serve with basmati rice or couscous.

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Tah Cheen, means "arranged at the bottom of the pot" in Persian.

tahcheen

SERVES 4

Ingredients

  • 1 (2 1/4 lb) whole chicken

  • 1 lb basmati rice
  • 10 ounces plain nonfat yogurt
  • 1/2 teaspoon saffron
  • 2 large onions
  • 3 egg yolks
  • cooking oil
  • salt (to taste)
  • black pepper (to taste)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

  1.  Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.

  2.  Chop onions thinly and fry in oil until slightly golden.

  3.  Wash and cut chicken, remove skin, and fry in onions until color changes.

  4.  Add some water and bring to boil.

  5.  Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.

  6.  While chicken is cooking, beat the yogurt until it is smooth.

  7.  Dissolve saffron in half a cup of hot water.

  8.  Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.

  9.  Pour a few glasses of water in a large pot and bring to boil.

  10.  Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.

  11.  Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.

  12.  Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.

  13.  Spread several more spoons of the yogurt mix on the rice.

  14.  Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.

  15.  Put the lid on and cook for about 5 minutes over medium heat.

  16.  Place the pot in an oven (preheated to 250 F) and cook for 1.

  17.  5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).

  18.  When cooked, remove the lid and let cool for a few minutes.

  19.  Place an inverted large dish over the pot and turn it over.

  20.  Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).

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Chicken Breast

SERVES4 ,4 -6cups

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1 lemon, juice of
  • 4 seedless oranges
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/2 cup onion, chopped
  • 5 tablespoons butter, divided
  • 1/4 cup vinegar
  • 6 tablespoons sugar

Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it!

Directions

  1. Cut chicken into 1" cubes.

  2. Marinate chicken in lemon juice for 1 hour.

  3. Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.

  4. Peel the oranges, remove as much of the white pith as possible, divide into sections.

  5. Put orange sections, salt, pepper and turmeric in a saucepan.

  6. Saute onions in 1 T. butter until browned (about 10 minutes).

  7. Add orange peel to onions, cook, stirring, about 1-2 minutes.

  8. Add onion mixture to saucepan with orange sections.

  9. Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.

  10. Remove chicken from marinade, saute in remaining butter until browned.

  11. To serve: place chicken pieces on plate and spoon orange mixture on top.

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Duck

 

SERVES 4-6(change servings and units)

Ingredients

  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 1/2 cup pomegranate molasses
  • 2 cups coarsely ground walnuts
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon saffron (dissolved in 1 tblsp hot water)
  • 4-5 lbs fryer chickens or duck, cut up

 

 

Directions

1 Combine pomegranate molasses, ground walnuts, sugar, cinnamon, nutmeg, turmeric, and saffron.
2 Set aside.
3 Clean chicken removing unnecessary bones and skin.
4 Season with salt and pepper.
5 Place chopped onion and 3 tblsps olive oil in a pot and saute 3 minutes.
6 Then add the chicken pieces, salt, pepper, and turmeric.
7 Add 1 cup of water and simmer over low heat for 30 minutes.
8 Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary).
9 Add a bit more sugar if you want the sauce sweeter.
10 Transfer to a deep serving pot, cover, and place in a warm oven until ready to serve.
11 Serve with rice.
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 chicken pilaf2

SERVES 4

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 lb boneless skinless chicken breast, cut in 1/2" pieces
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 pinch cardamom
  • 1 large onion, chopped
  • 1 (6 1/4 ounce) package chicken rice pilaf mix
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup dried apricot
  • 2 tablespoons grated orange zest
  • 1/2 cup slivered almond, toasted till fragrant

Directions

1-Toss chicken with paprika, cinnamon and cardamom.

2-In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.

3-Add the chicken, cook 5 minutes, stirring occasionally.

4-Remove from skillet, set aside.

5-In same skillet, heat remaining 1 Tbsp olive oil over medium heat.

6-Add onion; cook 8 minutes, stirring occasionally.

7-Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.

8-Cover; reduce heat to low.

9-Simmer 15 minutes.

10-Stir in reserved chicken and almonds.

11-Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.

 

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A golden-coloured casserole with a mellow spiced flavour. An easy supper dish to serve with Basmati rice. Adapted from Slow Cooker book by Sara Lewis.

 

Checken Slow cooked

 

SERVES 4

 

Ingredients

 

  • 8 skinless chicken thighs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4 cloves
  • 1 inch piece fresh ginger, finely chopped
  • 450 ml chicken stock (made from 2 chicken Oxo cubes)
  • pepper

 

Directions

1 Slash each piece of chicken 2 or 3 times with a sharp knife.

2 Mix the flour, turmeric and paprika in a small plastic bag.

3 Shake the chicken pieces in it to coat them thinly.

4 Heat the oil in a frying pan, add the chicken and cook until browned on all sides.

5 Transfer to a plate.

6 Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.

7 Stir in the remaining spiced flour and stir into the onion and garlic mixture.

8 Add the cloves, ginger and some pepper.

9 Pour in and gradually incorporate the stock.

10 Bring to the boil stirring.

11 Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.

12 Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).

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 Duck

SERVES 4-6(change servings and units)

Ingredients

  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 1/2 cup pomegranate molasses
  • 2 cups coarsely ground walnuts
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon saffron (dissolved in 1 tblsp hot water)
  • 4-5 lbs fryer chickens or duck, cut up

Directions

1 Combine pomegranate molasses, ground walnuts, sugar, cinnamon, nutmeg, turmeric, and saffron.

2 Set aside.

3 Clean chicken removing unnecessary bones and skin.

4 Season with salt and pepper.

5 Place chopped onion and 3 tblsps olive oil in a pot and saute 3 minutes.

6 Then add the chicken pieces, salt, pepper, and turmeric.

7 Add 1 cup of water and simmer over low heat for 30 minutes.

8 Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary).

9 Add a bit more sugar if you want the sauce sweeter.

10 Transfer to a deep serving pot, cover, and place in a warm oven until ready to serve.

11 Serve with rice.

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This dish can be nice and homey, or elegant enough for company.

 

 Roast Chicken Stuffed

SERVES 4

Ingredients

  • 1/2 cup cashew halves
  • 4 tablespoons vegetable oil
  • 1 small onion, minced
  • 1/2 cup chopped celery
  • 1 cup rice
  • 1 1/2 cups hot chicken soup
  • 1/2 cup orange juice
  • salt and pepper
  • 10 dried apricots, chopped
  • 1/2 cup raisins
  • 1/4 teaspoon cinnamon
  • 1 teaspoon finely grated fresh lemon rind
  • 4 lbs roasting chickens
  • salt and pepper

 

Directions

1 Preheat the oven to 400 degrees F

2 Toast the cashews lightly in the oven for 5 minutes

3 Heat 4 tablespoons of oil in a saute pan

4 Add the onion and the celery

5 Cook over low heat for 5 minutes, or until tender

6 Add the rice, saute over medium heat for 2 minutes

7 Add the hot soup, orange juice, salt and pepper, and bring to a boil

8 Cover and cook over low heat for 10 minutes

9 Add the apricots and raisins to the rice, stir gently with a fork

10 Cover and cook for 5 more minutes, until the rice is nearly tender

11Stir in the cinnamon, lemon rind and cashews

12 Taste for seasoning and correct if necessary

13 Set aside to cool

14 Sprinkle the chicken with salt and pepper on all sides and in the cavity as well

15 Spoon enough of the stuffing into the chicken to fill it, packing lightly

16 Keep the extra stuffing at room temperature

17 Place the chicken in a roasting pan and roast in the oven for 1 hour

18 When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready

19 If the juices are still pink, add a few more minutes until you get the clear juices

20 Let the bird rest for about 5-10 minutes

21 Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes

22 Serve the stuff chicken on a platter, with the sauteed stuffing on the side

23 You can also serve the roasting juices in a sauceboat

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Tah Cheen, means "arranged at the bottom of the pot" in Persian.

 

tahcheen

SERVES 4

Ingredients

  • 1 (2 1/4 lb) whole chicken

  • 1 lb basmati rice
  • 10 ounces plain nonfat yogurt
  • 1/2 teaspoon saffron
  • 2 large onions
  • 3 egg yolks
  • cooking oil
  • salt (to taste)
  • black pepper (to taste)

Directions

1 Wash rice and soak it in warm water (with added salt) for 2 hours, then filter out the water.

2 Chop onions thinly and fry in oil until slightly golden.

3 Wash and cut chicken, remove skin, and fry in onions until color changes.

4 Add some water and bring to boil.

5 Reduce heat and simmer slowly until cooked, adding more water if needed, then remove the bones.

6 While chicken is cooking, beat the yogurt until it is smooth.

7 Dissolve saffron in half a cup of hot water.

8 Add saffron, salt, pepper and egg yolks to the yogurt and mix very well.

9 Pour a few glasses of water in a large pot and bring to boil.

10 Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice, it should still be too hard for eating); again filter out the water.

11 Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot.

12 Add a thin layer of rice and flatten using the back of a spoon; add a layer of chicken on top followed by another layer of rice, then flatten the rice.

13 Spread several more spoons of the yogurt mix on the rice.

14 Continue in this fashion until chicken, rice and the yogurt mix have been used up, then add some more oil on top.

15 Put the lid on and cook for about 5 minutes over medium heat.

16 Place the pot in an oven (preheated to 250 F) and cook for 1.

17 5 to 2 hours (Note that the longer Tah Chin is cooked, the thicker the Tah Dig- delicious crispy layer of rice at the bottom- will be).

18 When cooked, remove the lid and let cool for a few minutes.

19 Place an inverted large dish over the pot and turn it over.

20 Tap the pot in order to loosen the contents inside (The contents should fall on the dish in one piece with the Tah Dig on the outside).

Read More

this is a traditional persian dish according to cooking light. my family loved this!

 

wallnut chicken

SERVES 4

Ingredients

  • 2 teaspoons olive oil
  • 4 boneless skinless chicken breasts
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chopped walnuts
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 pinch red pepper flakes
  • 1 (14 ounce) can chicken broth
  • 1/2 cup chopped parsley
  • 1 tablespoon white wine vinegar
  • salt and pepper
  • 2 cups cooked rice

 

Directions

1 heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.

2 add onions and garlic to pan, cook for 2 minutes.

3 add walnuts, cook for 1 minute.

4 add flour, cinnamon, red pepper flakes, stirring.

5 add broth, stir to mix well.

6 return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.

7 stir in parsley, salt, pepper, vinegar.

8 serve over rice.

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Chicken3

Benefits Of Eating Chicken

The health benefits of eating chicken are enormous. It is a rich source of a variety of essential nutrients and vitamins, which assist in strengthening the immune system of the body. Chicken is also reputed to be one of the safest meats available, as it is least associated with any side-effects of consumption. Many scientific studies have been conducted on chicken to asses its healthy properties and most of the researches have found very positive effects of the meat on human health. Go through this article to explore the benefits of chicken consumption in detail.

Health Benefits Of Eating Chicken
  • Chicken is a very good source of lean, high quality protein. Protein is an essential nutrient for growth and development and also plays an important role in assisting overweight and obese people in losing weight fast.
  • In older people, the proteins present in chicken also help against bone loss. Even 100 gm of chicken breast accounts for more than half of the recommended dietary intake of protein.
  • Chicken is a rich source of niacin, a B-vitamin that protects the body against cancer. A deficiency of niacin can be directly associated with genetic (DNA) damage. Around 72% of the daily niacin requirement of the body can be fulfilled by a four-ounce serving of chicken.
  • The trace mineral selenium is found in good quantities in chicken. It is an essential component required by many major metabolic pathways, which includes thyroid hormone metabolism, anti-oxidant defense systems, and immune function of the body.
  • Vitamin B6, present in chicken, plays a crucial role as a methyl donor in the basic cellular process of transferring methyl groups from one molecule to another, leading to the formation of a wide range of important active molecules. This process is known as Methylation. The availability of methyl groups is lessened due to the inadequacy of B6, which can result in damage to the blood vessels.
  • Vitamin B6, along with niacin, makes chicken a favorable food in supporting the energy metabolism of the body. Both these B-complex vitamins help the enzymes throughout the body to guide the metabolic reactions.
  • Chicken meat is a good source of phosphorus, which is a very essential mineral for the body. Phosphorus maintains the health of teeth and bones, and also ensures healthy functioning of the kidneys, liver and the central nervous system.
Caution
  • Studies have shown that meat consumption can increase the risk of acute coronary syndrome, which is associated with plaque rupture, blood clot formation and heart attacks.
  • Some naturally occurring substances known as purines are found in chicken. Excessive intake of purines, which can be broken to form uric acid, can cause health problems in some individuals. Excess accumulation of uric acid in the body can result in the formation of kidney stones and a condition called ‘gout’.
Cooking Tips
  • Ensure that raw chicken doesn’t come in contact with other foods, especially the ones that are to be served uncooked. Also, wash your hands with soapy water after handling chicken.
  • Chicken, being very sensitive to heat, should always be marinated in the refrigerator, if your recipe so requires. It should also be defrosted in the refrigerator, not at room temperature.
Read More

 fesenjan

 

SERVES 6-8

Ingredients

  • 1/4 cup olive oil
  • 2 small onions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 1/2 cups walnuts, finely ground
  • 2/3 cup pomegranate syrup
  • 2 1/2 cups stock or water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 1/4 teaspoons saffron (optional)
  • 2 limes, juice of
  • 2 1/2-3 lbs bone-in poultry, of choice

The fragrance is wonderful and the taste sublime.

Directions

  1. Heat butter or oil over medium heat in a large Dutch oven.
  2. Add onions and sauté until wilted and translucent.
  3. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
  4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
  5. Adjust sugar and salt to taste.
  6. Bring to a low boil and simmer 1/2 hour.
  7. Add chicken and simmer on low heat another 30-60 minutes.
  8. Halfway through the cooking time, add the lime juice to taste.
  9. The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
  10. Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
  11. Serve with plain white rice.
  12. NOTES Fesenjan is special occasion food in Iran.
  13. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
  14. It is a thick, rich, sweet-sour dish that improves in flavor the next day.
  15. Pomegranate syrup is available in most Middle Eastern and health food stores.
  16. If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
  17. The flavor is roughly the same.
  18. You can use a whole bone-in chicken if you like.
  19. Cut it into 8 serving pieces and remove most of the skin.
  20. The bones will give the dish a richer flavor.
Read More

fruity checken

Ingredients

  • 1 lb chicken breast, cut into 2 inch cubes
  • oil (for frying)
  • 4 large portabella mushrooms, cut into 2 inch cubes
  • 4 ounces dried apricots, coarsely chopped
  • 1 cup cashews
  • 3/4 cup raisins
  • salt and pepper
  • 1/2 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground ginger

I've always adored chicken together with fruit and nuts.

SERVES 4(change servings and units)

Directions

  1. Fry the chicken breast in the oil until browned and cooked through

  2. Add the portobello mushrooms and continues stir-frying for an additional 2 minutes

  3. Add the apricots, raisins, brown sugar, paprika, ginger, and salt and pepper

  4. Stir to combine

  5. Add the broth, and cook over high head for an additional 5 minutes until a gravy forms

  6. Toss in the cashews, cook just to heat through, you don't want soggy cashews

  7. Serve over rice

Read More

The Health Benefits Of Chicken Recipes

Chicken3

Benefits Of Eating Chicken

The health benefits of eating chicken are enormous. It is a rich source of a variety of essential nutrients and vitamins, which assist in strengthening the immune system of the body. Chicken is also reputed to be one of the safest meats available, as it is least associated with any side-effects of consumption. Many scientific studies have been conducted on chicken to asses its healthy properties and most of the researches have found very positive effects of the meat on human health. Go through this article to explore the benefits of chicken consumption in detail.

Health Benefits Of Eating Chicken
  • Chicken is a very good source of lean, high quality protein. Protein is an essential nutrient for growth and development and also plays an important role in assisting overweight and obese people in losing weight fast.
  • In older people, the proteins present in chicken also help against bone loss. Even 100 gm of chicken breast accounts for more than half of the recommended dietary intake of protein.
  • Chicken is a rich source of niacin, a B-vitamin that protects the body against cancer. A deficiency of niacin can be directly associated with genetic (DNA) damage. Around 72% of the daily niacin requirement of the body can be fulfilled by a four-ounce serving of chicken.
  • The trace mineral selenium is found in good quantities in chicken. It is an essential component required by many major metabolic pathways, which includes thyroid hormone metabolism, anti-oxidant defense systems, and immune function of the body.
  • Vitamin B6, present in chicken, plays a crucial role as a methyl donor in the basic cellular process of transferring methyl groups from one molecule to another, leading to the formation of a wide range of important active molecules. This process is known as Methylation. The availability of methyl groups is lessened due to the inadequacy of B6, which can result in damage to the blood vessels.
  • Vitamin B6, along with niacin, makes chicken a favorable food in supporting the energy metabolism of the body. Both these B-complex vitamins help the enzymes throughout the body to guide the metabolic reactions.
  • Chicken meat is a good source of phosphorus, which is a very essential mineral for the body. Phosphorus maintains the health of teeth and bones, and also ensures healthy functioning of the kidneys, liver and the central nervous system.
Caution
  • Studies have shown that meat consumption can increase the risk of acute coronary syndrome, which is associated with plaque rupture, blood clot formation and heart attacks.
  • Some naturally occurring substances known as purines are found in chicken. Excessive intake of purines, which can be broken to form uric acid, can cause health problems in some individuals. Excess accumulation of uric acid in the body can result in the formation of kidney stones and a condition called ‘gout’.
Cooking Tips
  • Ensure that raw chicken doesn’t come in contact with other foods, especially the ones that are to be served uncooked. Also, wash your hands with soapy water after handling chicken.
  • Chicken, being very sensitive to heat, should always be marinated in the refrigerator, if your recipe so requires. It should also be defrosted in the refrigerator, not at room temperature.