mezzomediChicken
Mild, versatile chicken, with neutral flesh that readily absorbs marinades.
Tender and versatile white meat, chicken absorbs Mediterranean flavors and develops a golden texture when cooked. Roasted, grilled, or braised, it is a pillar of Greek, Italian, and Levantine cuisines where it is cooked with garlic, lemon, and aromatic herbs.
Best pairings
Preserved lemon Classic88%Chicken tagine with preserved lemon and olives, a Moroccan classic.
White pepper Classic88%An essential base in Mediterranean cuisine; white pepper highlights the delicate tenderness of poultry without harshness.
Tomato Classic88%A base for classic Italian and Provençal sauces, tomato creates a tangy-savory harmony with chicken.
Olive oil Classic88%A foundational ingredient in all Mediterranean cuisine, olive oil enhances chicken's texture and flavors.
Basil Classic86%A typical Mediterranean aroma, basil brings an aromatic freshness that elevates tomato chicken.
Lemon Classic85%Lemon chicken, a Mediterranean marinade and roast.
Garlic Classic84%Garlic on roast chicken, the 40 cloves.
Onion Classic84%A classic base for most Mediterranean stews, onion brings sweetness and structure to chicken dishes.
Tarragon Classic84%Tarragon and chicken, the classic pairing for sauces.
Black olive Classic83%A typically Mediterranean umami flavor, black olive brings a complex salinity that enriches chicken dishes.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with chicken?
Chicken pairs especially well with preserved lemon, white pepper, tomato, olive oil and basil. Chicken tagine with preserved lemon and olives, a Moroccan classic.
What can I substitute for chicken?
If you don't have it, try: guinea fowl, quail, rabbit.