SPICED PICKLED CHICKEN

      Title: SPICED PICKLED CHICKEN
  Categories: Pickles, Poultry
       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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