| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pickles, Poultry | 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 |
| 3 | days. |
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 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 Posted to MM-Recipes Digest V4 #077 by [email protected] ( L M SMITH) on Mar 17, 1997
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