Nutty Chicken

Serves 6 to 10

Ingredients:

1 large chicken, 2.2 to 2.5 kilos, poached in stock

Dressing:

100ml Mizkan Rice Vinegar
75g caster sugar
Zest of one lemon and one orange
2 bay leaves
150g raisins
160g pine nuts, toasted
salt and pepper

Garnish:

Large handful of picked and coarsely chopped parsley
Good quality olive oil

Method:

1. Pick all the meat off the chicken, discarding all gristle, fat and skin. Whilst still warm, break the meat up into bite-sized pieces. Set the prepared chicken to one side, do not refrigerate.
2. Bright the Rice Vinegar, sugar, zest and bay leaves to a boil, stir and remove from the heat. Add the raisins, stir, then allow to cool. Add the pine nuts to the dressing when it is nearly cold. Remove the bay leaves and zest and discard.
3. Season the chicken generously with salt and pepper. Add the dressing and toss very thoroughly. Set aside until needed.

Serving:

Toss the salad with a generous amount f olive oil and parsley. Serve with focaccia or French bread.