Title: Spiced Pickled Chicken
Categories: Pickle British Chicken
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

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