Drunken Fiery Chicken with Rhubarb



You will need:-

A pack of chicken thighs approx 1.5kgs

jerk seasoning or peri peri to taste

2 red peppers

4 pints of cider one for the pot and three for you

a tin of rhubarb or fresh rhubarb if in season.



Stir the seasoning into the cider until well mixed.

Skin the chicken thighs,and pour the spicy cider onto the chicken and marinade for as long as you can.

If using fresh rhubarb,boil in minimal water,and add sugar to taste until the rhubarb becomes soft.Discard the juice.

Chop and deseed the red peppers.

Combine all the ingredients,and cook in the oven at 200 C until the chicken is tender ,usually 25-30 mins. Serve with rice and red kidney beans.Enjoy with a glass of your favourite cider.