This simple way with the most inexpensive parts of the chicken makes a very quick and cheap light supper.
The day before, make the marinade by mixing all the ingredients in a pan with 200ml water. Bring to the boil and simmer until thick. Strain through a fine sieve and leave to cool. When quite cool, add the chicken pieces, mix well to coat them and leave to marinate in the fridge overnight.
While the chicken is baking, prepare the vegetable crudités: trim the vegetables and cut them into bite-sized pieces if necessary, then dress them in the olive oil mixed with a splash of lemon juice and some Maldon sea salt and freshly ground black pepper.
Serve the cooked chicken alongside the crudités, together with some of the marinade that has been boiled up.
© 2008 Anthony Demetre. All rights reserved.