- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes plus marinating overnight
- Effort: easy
- 1 tbsp clear honey
- 1 tsp grated ginger
- 1 tsp ground cinnamon
- 1 tsp freshly ground black pepper
- 100 ml white wine
- 1 large chicken, about 1.8kg, quartered
- 3 tbsp olive oil
- 1 onion, chopped
- 1 cinnamon stick
- 100 g seedless grapes, halved
- 100 g apricots, pitted
- 2 tbsp toasted black sesame seeds
- boiled rice, to serve
1. In a large mixing bowl combine the honey, ginger, ground cinnamon, pepper and wine, and stir together. Rub this mixture over the chicken pieces, then add the chicken to the bowl, cover and leave it to marinate in the fridge overnight.
2. When ready to cook, drain the chicken and reserve the marinade. Heat the olive oil in a large sauté pan or casserole, add the onion and fry until it has just turned golden. Add the drained chicken and brown all the pieces over a medium-high heat, turning them to ensure even colour.
3. Add the chicken marinade to the pan, along with 300ml of water and the cinnamon stick. Bring to the boil and simmer for 30 minutes, or until the liquid has reduced by about half and the chicken pieces are cooked.
4. Add the grapes and apricot halves to the pan and continue simmering for 5-8 minutes. Serve almost immediately, sprinkled with the sesame seeds and accompanied by plain boiled rice.
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