Title: Spiced Pickled Chicken
Categories: Pickles, Poultry
Yield: 8 Servings

4 Chicken breasts; skinned
4 Dried red chillies
2 Bay leaves
2 Inch stick of cinnamon
1 oz Ginger root; peeled
1 ts Cloves
1 ts Coriander seeds
1/2 ts Black peppercorns
1 pn Ground mace
1 pn Salt
10 oz White wine vinegar

Arrange the chicken in a shallow dish so that the pieces do not overlap.
Put the remaining ingredients in a large pan and bring to a boil; simmer 5
min. Remove from the heat and let cool. Pour over the chicken and marinate
3 days.

Transfer everything to a large saucepan and slowly bring to a boil,

then immediately remove from the heat. Leave the chicken to cool in the
vinegar mixture. Remove when cold, wrap in cling wrap and refrigerate til
eaten. Keeps up to a week. Extracted from: The Perfect Pickle Book By:
David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7
Posted by: Jim Weller

Posted to MM-Recipes Digest V4 #077 by SVQF34B@prodigy.com ( L M SMITH) on
Mar 17, 1997