Glazed Chicken

Chicken 1...2....3  This chicken is all about building flavour, 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 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 350F/170C degrees. Roast uncovered for 60 minutes until cooked through. Turn once to avoid drying. Rest for 10 minutes. Tips: Marinade for up to 24 hours; covered and chilled. The chicken is best cooked at room temperature. You can use 4 oz 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! Enjoy!! 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 wonderful recipes on Parsi food and cooking click to buy the cookbook The World of Parsi Cooking: Food Across Borders  The Art of Parsi Cooking; reviving an ancient cuisine. For more delicious recipes click Niloufer's Kitchen: Moroccan http://www.amazon.com/dp/B00GP0CSBI Photo credit Sheriar Hirjikaka