| 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 SVQF34B@prodigy.com ( L M SMITH) on
Mar 17, 1997
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