We all love a chook (+ recipes)

You've probably groaned at some of those old chicken jokes, like why did the Roman chicken cross the road?
Because she was afraid someone would caesar.
Or, why did the Iraqi chicken cross the road? To take over the other side, of course.
And what does a Chinese chicken say? Wok wok wok wok wok.
The international flavour of these jokes makes you realise chicken is a universal favourite. Whether stir-fried, barbecued, casseroled or roasted, most countries have their own special recipes.
Some of my favourite recipes are those with origins in Europe. Chicken cacciatora was developed in central Italy and has many variations. It is considered a "hunter's-style" dish in which chicken pieces are simmered with tomatoes and mushrooms. The dish originated during the Renaissance when the only people who could afford to enjoy poultry and hunting were the well-off.
Coq au vin is a Burgundian dish and is probably the most famous of all French chicken dishes. It is fairly similar to cacciatora, except for the lack of tomatoes. As with cacciatora, the dish is great for a party because you can prepare it a day ahead, the flavours improving overnight in the refrigerator.
The traditional recipe for coq au vin did not include chicken, but rather a "coq", which is, you guessed it, a rooster. It was originally considered peasant food, farmers making do with what they had on hand at the time. Bang bang chicken (sometimes called bon bon) is a Chinese dish that I often serve to lunch guests. I can't find the origin of the name in any history book but a Chinese friend presumes it evolved because chicken flesh was often beaten before cooking. I love the dish for its simplicity and the dash of chilli.
Indian chicken dishes vary from the mild to the extremely hot but true curries have robust flavours.
Likewise, the spices in Mexican-style recipes should balance each other and provide depth of flavour - but can be altered to suit the palate.

RECIPES
HUNTER'S STEW
Serves 6-8.

2kg chicken portions
Flaky sea salt and freshly ground black pepper to taste
6 bay leaves
3 each: rosemary sprigs, garlic cloves
1 1/2 cups good red wine
Flour for dusting
2-3 tbsp olive oil
4 anchovy fillets
2 x 400g cans Italian tomatoes
8 pitted black olives
Remove the chicken skin if preferred. Season the chicken with salt and pepper. Place in a large bowl. Add the bay leaves, rosemary,  one clove of crushed garlic and the red wine. Cover and refrigerate overnight. Turn the chicken portions several times to ensure they are evenly marinated.
Preheat the oven to 180C. Drain the chicken - reserving the marinade - and pat dry. Dust lightly with flour. Heat the oil in a pan suitable for the hob and oven. Saute the chicken on both sides in batches. Place aside.
Slice the remaining garlic and add to the pan with the mashed anchovies, tomatoes and olives. Bring to the boil, stirring well. Add the chicken and the reserved marinade. Cover and cook in the oven for about 90 minutes.

BANG BANG CHICKEN
Serves 4-6.
700g chicken portions, bone in
1 small cucumber
1 medium carrot
1/2 tsp Sichuan peppercorns
Sauce: 4 tbsp sesame seed paste
6 tbsp soy sauce
2 tbsp each: rice vinegar, sesame seed oil, sugar
1-2 tbsp hot chilli oil or 1-2 tsp chilli flakes
2 tbsp finely chopped spring onion or shallot
Poach the chicken in just-simmering water for about 10 minutes, until cooked. Remove the chicken and cool.
Debone and skin the chicken. Julienne the meat. Peel the cucumber and carrot and julienne. Lightly toast the peppercorns, then crush.
Whisk together the sesame seed paste, soy sauce, rice vinegar, sesame seed oil, sugar and  chilli oil or chilli flakes.
To serve, arrange the cucumber and half of the carrot on a serving platter. Place the chicken on top. Sprinkle with the peppercorns. Drizzle with the sauce. Garnish with the remaining carrot and spring onion or shallot.
SINDHI CURRIED CHICKEN
Serves 6.
Marinade: cup lemon juice
1/2 tsp each: ground turmeric, garam masala, chilli powder, salt
Curry: 1.5kg chicken portions
2 tbsp canola oil
6 each: whole cloves, black peppercorns
1 tsp each: poppy seeds, coriander seeds
1/2 tsp cumin seeds
2 each: onions, tomatoes, chopped
3 tbsp chopped mint
1 tbsp each: crushed garlic, grated root ginger, sugar
1/2 cup water
Combine the marinade ingredients. Place the chicken in a plastic bag. Add the marinade, moving the chicken around to coat evenly. Refrigerate for at least one hour.
Heat the oil in a non-stick frying pan. Add the cloves, peppercorns and seeds. Add the onions and cook, stirring, until tender. Puree in a blender with the tomatoes, mint, garlic and ginger.
Wipe the pan clean and sprinkle evenly with the sugar. Pan-fry the chicken until lightly coloured. Add the puree and water. Cover and simmer gently until cooked, about 30 minutes.
MEXICAN-STYLE CHICKEN ENCHILADAS
Serves 4.
1 1/2 cups light sour cream
3 spring onions, finely diced
1/4 cup chopped coriander leaves and stalks
1 tsp each: diced chilli, ground cumin
1 tbsp canola oil
400g boneless chicken, cut into thin strips
2 cloves garlic, crushed
8 small flour tortillas
Topping: 1 cup crumbled feta or grated  cheddar cheese
1 cup bottled or fresh tomato salsa
Coriander leaves
Preheat the oven to 180C.
Combine the sour cream, spring onions, coriander, chilli and cumin.
Heat the oil in a non-stick frying pan. Saute the chicken and garlic for about  four minutes, until the chicken is cooked.
To soften the tortillas, heat for about 40 seconds in the microwave or wrapped in foil in a steamer. Place the chicken down the centre of each tortilla. Top with the sour cream mixture, then roll up and place seam-side down in a lightly greased 27cm x 23cm baking dish. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa down the centre of the enchiladas and garnish with coriander.