Chicken

Chicken served in the Mediterranean region is invariably free range and always incorporates plenty of additional flavours, herbs and spices. It is such a versatile white meat and may be served hot or cold. Chicken is low in fat, high in protein and rich in minerals such as phosphorous and calcium. What’s more, it contains two nutrients that are good for relieving stress, tryptophan and vitamin B5 – both of which have a calming effect on the body.

Poultry is immensely popular and is often cooked simply by roasting or sautéing so that the taste and quality of the meat may be fully appreciated. The people along the Mediterranean eat a wide range of game poultry, including guinea fowl, partridge and quail. Although game poultry is not as popular in South Africa, if you’re feeling adventurous feel free to substitute one of these options for chicken, but remember to change your cooking time accordingly.