Recipes

For the marinade

• 1 tbsp runny honey
• 1 tsp grated fresh root ginger
• 1 tsp ground cinnamon
• 1 tsp freshly ground black pepper
• 100 ml(3 ½ fl oz / 1/3 cup + 2 tbsp) white wine
• 4 organic chicken thighs and 4 organic chicken drumsticks

For the braise

• 3 tbsp olive oil
• 1 onion, chopped
• 1 cinnamon stick
• 100 g (3 ½ oz) seedless grapes, cut in half
• 100 g (3 ½ oz) dried ready to eat apricots, cut in half

Make the marinade. Put the honey, ginger, cinnamon, pepper and wine into a large bowl and stir well to combine. Add the chicken pieces and turn to coat well. Cover and put into the refrigerator to marinate overnight.

Put the olive oil in a heavy-bottomed pot (with a lid) over medium heat. When it’s hot, add the onion and cook, stirring once or twice, until soft and golden, about 10 minutes. Scoop the chicken pieces out of the marinade with a slotted spoon and transfer to the put and cook until nicely coloured on all sides, about 10 minutes. Add the cinnamon stick to the pot with the marinade, put on the lid and adjust the head to a steady simmer. Cook, stirring once or twice, until the liquid has reduced by half and the chicken is cooked through and tender about 40 minutes.

Add the grapes and apricots to the pan, put on the lid and simmer until the fruit is tender and the flavours blended, about 10 minutes. Fish out the cinnamon stick and serve hot with the Cauliflower Couscous