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4
Easy
By Richard Whittington and Martin Webb
Published 1995
Normally a marinade is used as a preliminary before meat is cooked, but in this dish it is applied to the cooked flesh and is then served with it as cold sauce or dressing. There is a general tendency to roast chicken for serving it cold, but this aromatic salad with its sweet-and-sour dressing benefits from the bird being poached. This has the added advantage of producing a light stock for use in another dish. The marinade includes cloves, pine nuts and sultanas – an almost medieval combin