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Spiced pickled chicken

Yield: 8 Servings

Ingredients:

• 4 Chicken breasts; skinned
• 4 Dried red chillies
• 2 Bay leaves
• 2 Inch stick of cinnamon
• 1 oz Ginger root; peeled
• 1 ts Cloves
• 1 ts Coriander seeds
• 1/2 ts Black peppercorns
• 1 pn Ground mace
• 1 pn Salt
• 10 oz White wine vinegar

Instructions:

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

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