STICKY BLACK CURRANT CHICKEN TULIPS
800g chicken tulips
Black Currant Marinade
flaky sea salt
freshly ground black pepper
Place chicken tulips into a bowl. Add marinade and toss chicken in marinade. Cover and refrigerate for 4 hours, or preferably overnight.
Preheat oven to 200◦C. Line a low sided baking tray with Teflon sheet or non-stick baking paper. Pour chicken tulips and marinade into a sieve and discard marinade.
Place chicken tulips onto lined baking tray and into preheated oven . Bake for 20 minutes or until chicken juices run clear. Halfway through cooking using a scraper turn tulips over.
Remove chicken tulips from oven and cover tray with aluminium foil. Rest chicken for 3-5 minutes. Season to taste and serve hot or warm.
BLACK CURRANT MARINADE
Frozen black currants are a handy ingredient to have on hand. I like to use them in meat sauces, crème brulee, ice cream and cakes. I admire their strong and sweet sour flavour. Seek out New Zealand grown if you can. Store marinade in refrigerator for up to 1 week.
1/3 cup red currant or cranberry jelly, or plum jam
1/4 cup frozen black currants (thawed and roughly chopped}
1 tablespoon Tamari soy sauce
2 teaspoons Dijon mustard
1 clove crushed garlic
1 tablespoon white wine vinegar
2 tsp finely grated orange zest
1 tablespoon canola oil
1/2 teaspoon freshly ground black pepper
Into a bowl put all the ingredients and whisk to combine.