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The problem with chicken is that it's like white bread. You can dress it up all you want but deep down it's still white bread. Beef will pick up the flavor and consistency of the how it's cooked and what it's cooked with. I was hoping that a cookbook dedicated to only the bird would offer something new and innovative. I know people who only eat chicken as their "living" protein. Boring.
I found just a couple of recipes in this book that made me want to make them. One is the Orange Marmalade and Mustard-Braised Chicken with Apples. The other is the Smoky Chicken Street Tacos with Pickled Red Onions. I made this one and even though I lived in Mexico for several years I found the smoked peppers in adobo a bit heavy handed. The recipe calls for 2 or 3 cans. This recipe is good but take my word - start with one can and taste as you go.