POACH: Poaching is a low-fat and flavourful way of cooking chicken breasts. Simmer breasts in water, stock, wine, cow’s or even coconut milk. Consider the fluid-to-meat ratio to ensure a tender bite.

PAN-FRY: Use room-temperature chicken thighs to ensure they cook evenly. Season them with a mix of spices, whether old favourite combinations or new ones. Cook the chicken on the stove for a few minutes, then transfer it to the oven for a few more until cooked.

BRAISE: Braising is two cooking methods combined into one. First, fry the meat skin-side down until golden to release all the flavour. Then, after cooking for a few minutes on both sides, add the liquid and simmer the meat in a flavourful sauce.

BRAAI: A popular cooking method in Mzansi, chicken flatties, thighs, or drumsticks are irresistible when cooked over medium coals. Be sure to turn the meat often to keep the skin from blackening.

ROAST: Use chicken pieces or a whole bird, season with herbs, spices, salt, and pepper, and roast in a preheated oven. Low and slow for tender meat or hot and fast for crispy skin.