Glazed Chicken

Chicken 1...2,...3  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.  really simple.

Serves 6  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 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