Spiced pickled chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; skinned | |
| 4 | Dried red chillies | |
| 2 | Bay leaves | |
| 2 | Inch stick of cinnamon | |
| 1 | ounce | Ginger root; peeled |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Coriander seeds |
| ½ | teaspoon | Black peppercorns |
| 1 | pinch | Ground mace |
| 1 | pinch | Salt |
| 10 | ounces | White wine vinegar |
Directions
Arrange the chicken in a shallow dish so that the pieces do not overlap. Put the remaining ingredients in a large pan and bring to a boil; simmer 5 min. Remove from the heat and let cool. Pour over the chicken and marinate 3 days.
Transfer everything to a large saucepan and slowly bring to a boil, then immediately remove from the heat. Leave the chicken to cool in the vinegar mixture. Remove when cold, wrap in cling wrap and refrigerate til eaten. Keeps up to a week. Extracted from: The Perfect Pickle Book By: David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller Submitted By JIM WELLER On 10-26-95