Chicken and grapes
Updated: Nov 4
Don't worry it's cooked in wine
I LOVE IT when I make something a little different from the norm it’s a little exciting as I await with anticipation for the flavours to hit my taste buds. While it’s exciting to experiment and explore new and exciting cuisine, sadly it doesn’t always turn out for the best (to say the least..) But when it does turn out alright, I strut around the kitchen like a peacock fanning his feathers.
This meal looks pretty good (if you don’t mind my saying so) but it tastes damn good too.
· 10 chicken thigh pieces on the bone
· 1 tablespoon honey (optional)
· 1/4 cup oil
· 1 ½ cups white wine
· 1 cup chicken stock
· 1/2 teaspoon nutmeg
· 2 teaspoons garlic salt
· 1 teaspoon sweet paprika
· 1/2 teaspoon cumin
· Salt and pepper to taste
· 2 onions, cut into rings
· 4-6 cloves garlic roughly chopped or whole
· 1/2 packet of thyme + 1 tablespoon finely chopped thyme
· 500g red grapes
Preheat the oven to 200C
1. Place onion and garlic on the bottom of a deep baking tray and arrange 1/2 a packet of thyme on top evenly. Pour the wine and stock and sprinkle chopped thyme on top.
2. In a separate bowl mix all the spices* with the honey, and brush the chicken pieces with a basting brush all over, get the mixture under the skin as well.
3. Place chicken on top of stock mixture skin side facing up. Don’t let the skin get wet because you want it to brown nicely.
4. Rinse the grapes and place them in the centre of the dish or wherever you like.
5. Cook for 40min.
*Please note: If you don’t use the honey and spice mixture straightaway, the honey will separate from the oil and you won’t be able to spread the it on the chicken. If this happens just place the bowl in the microwave for a few seconds enough to melt the honey so you can continue with basting.
I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
With love and gratitude