Instructions: Put the wine vinegar raisins apricots ground ginger cinnamon fresh ginger cloves and juniper berries in a non metallic dish.

Add the chicken pieces and cover with the marinade.

Cover and leave to marinate for at least 3 to 4 hours or overnight.

Remove the chicken from the marinade and pat dry on kitchen paper.

Season the flour with salt and pepper then coat the chicken with the flour.

Heat the oil and butter in a flameproof casserole dish add the chicken skin side down and fry until golden brown.

Turn and brown the other side.

Lift the chicken out and put to one side. Pour off any excess fat.

Pour the marinade and stock into the casserole dish bring to the boil stirring return the chicken.

Boil for 2 to 3 minutes and then transfer covered to the simmering ovenfor 1 to 1 1/2 hours until the chicken is tender. Transfer the chicken to a warm plate boil the liquid to reduce to a thicker sauce. Pour over the chicken.

Lovely with boiled rice.

The sauce for this casserole dish is rich and spicy and makes a lovely winter dish. During cooking the raisins and apricots become plump and juicy.

Serves 4

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