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.
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
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Niloufer's Kitchen: Moroccan
Photo credit Sheriar Hirjikaka