Sunday 19 January 2014

Glazed Chicken

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

Serves 6 

Wash 1 kg / 2.2 lb of skinless chicken with bone in 

The Marinade; Mix together

4 oz 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 170°C | 
 350°F. Roast uncovered for 60 minutes until cooked through.
Turn once to avoid drying. 
Rest for 10 minutes. 

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

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

Replace the rice wine vinegar with any other vinegar you have on hand.

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

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

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

The chicken glaze served on a bed of egg noodles.

For wonderful recipes on Parsi food and cooking click to buy the cookbook

For more delicious recipes click

Niloufer's Kitchen: Moroccan

Photo credit Sheriar Hirjikaka

No comments:

Post a Comment