Bon Journal

Fruity glazed chicken

My neighbour lent me a recipe from Waitrose which she had tried a couple months back to welcome me to her newly fitted kitchen. I then altered the recipe for a house party by the River Thames a few weeks ago. It was so well-received that I only managed to get one spoonful for myself.

What I like about such recipes is that you can change the ingredients and still produce a winning result. It's good to marinade the night before.

Ingredients:

orange juice, mango juice, or other exotic fruit juice

garlic, peeled and crushed

chopped fresh oregano

dried apricots

dried prunes

or dried figs, dried apple rings

soft dried tomatoes

olives

whole almonds or other dried nuts - optional

chicken - can be boneless breasts and thighs or with bone

dry white wine as red wine is too strong

light brown muscovado sugar

Instructions:

1- Place all ingredients in ovenproof dish except wine and sugar. Marinade for at least 4 hours, preferably in the fridge the night before. I like to add a teaspoon of salt to bring out the flavours.

2- Preheat oven to 190C, gas mark 5. Pour wine over chicken and stir well. Sprinkle sugar over it. There's no need to cover it.

3- Cook chicken uncovered for 30 to 40 minutes, stirring halfway through until thoroughly cooked.

27 April 2003 Sunday

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