This marinaded chicken recipe uses lots of fresh herbs plus the addition of some fruit juice to make a sweet sauce. The marinade mixture given below will be fine for a large chicken or enough chicken pieces for 6+ people.

You will need to mix the following together in a bowl the marinade:

1 large stick of celery, finely chopped
3 tablespoons of finely chopped parsley
2 tablespoons of red wine Vinegar
2 tablespoons of fish sauce
2 tablespoons of olive oil
1 tablespoon of grainy mustard
250ml of Apple Juice (I use cloudy style) or Cider or grape juice

Prepare a good handful of fresh mint, chopped for later.


Marinate the chicken in the marinade making sure it is well rubbed in….if using a whole chicken or chicken pieces on the bone, slash the flesh to the bone in several places to allow the marinade to penetrate. If using boneless thighs (my preference) they are ok as they are. The chicken will mature in flavour the longer it is left. Can be left overnight in the fridge but conversely if you are in a hurry the chicken can be cooked immediately!

Pre Heat Oven to 180ºc or 160c for a fan oven
In an oven dish place the chicken and marinade and roast in the oven.
Because of the sugar content of the juice the chicken skin may burn….baste frequently and if necessary add some water. Add the chopped mint 20 minutes or so from the end.
Boneless chicken pieces may take around 50 minutes to cook, bones pieces around 1¼ and a whole chicken anything from 1½ to 2 hours. Your oven and common sense prevails here.
The marinade can be used as a sauce, or maybe while the chicken is resting you could reduce and thicken if you wished.

This is ideal cold and travels well as picnic food!
Idea taken from Chicken Volubilis served by Robert Johnstone in his Ruined Garden Café in Fes


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