Grape chicken idea

4 servings

Ingredients

Quantity Ingredient
500 grams Skinned and boned chicken thigh meat
1 tablespoon Macadamia; walnut or almond
; oil
½ teaspoon Powdered cinnamon
½ teaspoon Ground nutmeg
2 Cloves; (2 to 3)
150 grams Seedless grapes; washed
250 millilitres Fruity white wine
1 tablespoon Good white wine vinegar; (or red vinegar for
; a darker sauce)
2 tablespoons Chicken stock
2 teaspoons Chopped fresh marjoram or thyme; (or 1/2 tsp dried
; thyme)
Black pepper
¼ teaspoon Chilli powder; (optional)
2 tablespoons Almond meal
1 tablespoon Finely chopped onion
1 tablespoon Blanched almonds to serve

Directions

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.

Converted by MC_Buster.

Per serving: 46 Calories (kcal); 2g Total Fat; (27% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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