Recipe for Marinated Summer Chicken 
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Yield:
8
Ingredients:
Amount Ingredient
the meat from a 1.4kg cooked chicken without skin or bone or
450 gm cooked turkey without skin or bone
1 x salt and freshly ground black pepper
1 x 200ml carton of creme fraiche
225 gm seedless grapes plus a few extra to gamlsh
25 gm pine kernels toasted for 24 minutes (qv chicken livers with roasted pine kernels)
rocket or flatleaf parsley
marinade:
1 tbl coarse grain mustard
3 tbl olive oil
1 x juice of 2 lemons
3 tsp caster sugar
Instructions:
Instructions: Cut the cooked chicken or turkey into bitesized pieces.

Measure all the marinade ingredients (keeping back 2 tablespoons of lemon juice for the grapes) into a jam jar and shake well.

Mix the marinade with the chicken or turkey season well and leave to marinate overnight.

Before serving stir in the creme fraiche and halved grapes tossed in the remaining lemon juice and sprinkle over the toasted pine kernels.

Garnish with the extra grapes and some rocket leaves or parsley.

Roast a chicken or turkey in the aga in the normal way then use the meat from the chicken or leftovers from the turkey in this light easy summer dish to be served cold.

Serves 8

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