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LOCATION: Recipes >> Middle Eastern >> Grape Chicken

Print this Recipe    Grape Chicken

Lebanese-style Grape Chicken Parcels
Serves 4

500 g skinned and boned chicken thigh meat
1 Tbsp macadamia, walnut or almond oil
1/2 tsp powdered cinnamon
1/2 tsp ground nutmeg
2 or 3 cloves
150 g seedless grapes, washed
250 ml fruity white wine
1 Tbsp good white wine vinegar
(or red vinegar for a darker sauce)
2 Tbsp chicken stock
2 tsp chopped fresh marjoram or thyme (or 1/2 tsp dried thyme)
Black pepper
1/4 tsp chilli powder (optional)
2 Tbsp almond meal
1 Tbsp finely chopped onion
1 Tbsp blanched almonds to serve

Put oil in a frying pan over medium heat. Add cinnamon, nutmeg
and cloves and allow to sizzle or fizz for a few seconds. Remove
cloves. Add whole grapes and allow to cook for 2 minutes. Add
wine, vinegar and stock and reduce to half the volume (about 10
minutes). Meanwhile, open up chicken thigh pieces and lay each
piece on small length of butcher's string (or other cotton string).
Put a little onion, almond meal, black pepper, marjoram or thyme,
and chilli (optional) onto each piece. Pat down. Roll up and tie
each into a parcel then nestle into the reduced sauce. Sprinkle
in any remaining almond meal and onion. Put on lid and simmer very
slowly for about 30 minutes, turning the parcels at the 15-minute
mark. Before serving, dry toast the blanched almonds for a minute
or so on medium heat until just browned. Once the parcels are
cooked, remove to warm place. Reduce sauce to a syrupy consistency
over medium heat. Serve on bed of rice and top with blanched
almonds. Leftover potential: Keeps two or three days in the
refrigerator.

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