Spiced pickled chicken

Yield: 8 servings

Measure 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

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

Similar recipes