Sunday, 19 January 2014

Glazed Chicken

An exclusive from Niloufer's Kitchen

Chicken 1...2....3 
This chicken is all about building flavours, substitutes are easy to switch around. Cooking it larger quantities is easy too. A dish the whole family can enjoy.
Really simple.

Serves 6 persons.

Wash 8-12 pieces of chicken with bone in 

The Marinade; Mix in a bowl:

4 ozs red wine

1 tbsp. mustard
1 inch freshly grated ginger
1 tsp salt
freshly ground black pepper
1 tbsp. soya sauce
1 tsp brown sugar
1 tbsp. rice wine vinegar

 Put all the chicken in the marinade for a minimum of 1 hour.

Preheat the oven to 350F/170C degrees. Roast uncovered for 60 minutes until cooked through.

Turn once to avoid drying.
Rest for 10 minutes.


Marinade for up to 24 hours; covered and chilled. The chicken is best cooked at room temperature.

You can use 4 ozs orange juice instead of red wine. If you have neither, use some chicken stock with 1 tbsp. Port Wine.

Substitute the rice wine vinegar for any other vinegar you may have in the pantry.

Instead of sugar you may use honey, agave`, maple syrup.

If your chicken has a skin on, allow to roast for 10 more minutes.

Use a dish where the chicken fits tightly. This keeps the pieces submerged in the marinade and steams well. Place a parchment paper first in your glass dish to avoid scrubbing it later!


If you are cooking boneless pieces of chicken, as an alternate consider serving it on a bed of egg noodles, that have been soaked in chicken stock for flavour. Lay the noodles in a twisted pile, and spoon the boneless chicken pieces all over, pouring the sauce all over. Serve immediately.

The chicken glaze served on a bed of egg noodles.

For more delicious recipes click

Niloufer's Kitchen: Moroccan

Photo credit Sheriar Hirjikaka

No comments:

Post a comment