Chicken is a perennial favourite and is an increasingly popular alternative to red meat. This volume seeks to serve up this versatile ingredient in a host of ways, presenting chicken recipes from classic roasts and hearty pies to quick salads, spicy satays and finer food for parties and buffets. The recipes are set out in seven sections which cover every occasion and part of the menu. There are starters such as Chunky Chicken and Vegetable Soup, and Sesame Chicken Bites; heart main courses such as Chicken Bobotie and Chilli-Chicken Cous-cous; one-pot dishes such as Chicken with Herbs and Lentils; summer dishes such as Grilled Chicken Salad, Warm Stir-Fried Salad, and Caribbean Chicken Kebabs; and lots of old-fashioned pies and tarts along with some classic hot and spicy dishes such as Tandoori Chicken and Chicken Tikka.