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 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.


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!


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.

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Niloufer's Kitchen: Moroccan

Photo credit Sheriar Hirjikaka

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