Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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
Submitted By JIM WELLER On 10-26-95

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