Preheat your oven to 190 deg C .
Pour 1 tbs of rice bran oil into a pan over a med heat
Add 1/2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
3 cloves .
Sear for a few seconds and then remove the cloves .
Add 250gm of whole white seedless grapes and cook for 3 minutes .
Then add 1 and 1/2 cups of dry white wine .
1 tbs of lemon juice
2 tbs of chicken stock
Cook till the mixture has reduced by half ....
When the sauce has reduced to a syrupy consistency , remove from the heat and set aside .
Butterfly a small chicken .
Make a mix of finely chopped onions ,
3 tbs of almond meal
Ground black pepper to taste
1 tsp of dried thyme
1/2 tsp of chilli powder
Pat this mixture into butterflied chicken carefully under the skin
Place the chicken in a flat glass baking dish which has been sprayed with cooking oil .
Bake for 35 minutes .
Place on a bed of halved cherry tomatoes , pour the prepared sauce over .
Sprinkle with chopped walnuts .
Pour 1 tbs of rice bran oil into a pan over a med heat
Add 1/2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
3 cloves .
Sear for a few seconds and then remove the cloves .
Add 250gm of whole white seedless grapes and cook for 3 minutes .
Then add 1 and 1/2 cups of dry white wine .
1 tbs of lemon juice
2 tbs of chicken stock
Cook till the mixture has reduced by half ....
When the sauce has reduced to a syrupy consistency , remove from the heat and set aside .
Butterfly a small chicken .
Make a mix of finely chopped onions ,
3 tbs of almond meal
Ground black pepper to taste
1 tsp of dried thyme
1/2 tsp of chilli powder
Pat this mixture into butterflied chicken carefully under the skin
Place the chicken in a flat glass baking dish which has been sprayed with cooking oil .
Bake for 35 minutes .
Place on a bed of halved cherry tomatoes , pour the prepared sauce over .
Sprinkle with chopped walnuts .
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