Wednesday, March 5, 2008

Marinated Redcurrant Chicken


1/4 cup redcurrant jelly

3 tablespoons lemon juice

3 tablespoons oil

3 tablespoons chicken stock

1/2 teaspoon dry mustard

1/2 teaspoon Worcestershire sauce

Salt and pepper

4 or

8 chicken pieces.


Melt the jelly in a saucepan. Stir in the lemon juice, oil, stock, mustard, Worcestershire sauce and salt and pepper to taste. Arrange the chicken pieces in a shallow dish in one layer and pour over the jelly mixture. Cover and leave to marinate overnight. Drain the chicken pieces, reserving the marinade, and place on the barbecue grid, about 15cm above the coals. Cook for about 40 minutes or until the chicken is cooked through, turning frequently and basting with the reserved marinade.

1 comment:

Anonymous said...

The Australian recipe is delicious. I explored the Old Aussie Food Recipe site and it was loaded in recipes for every occasion. Worth a vist.