1/2 pound chicken in dry shape
1/2 pound carrots in dry shape
2 apples in cider, with seeds removed
2 large currants
2 tablespoons Scotch bonnet cherries, finely chopped
Place cooked chicken, carrots and apples in a large bowl. Mix courant nuts, celery seed, currants and cherries. Coat well.
Pour marinade over chicken and carrot within 1 hour of cooking. Reduce heat to low and simmer 10 minutes. Remove carrots and chicken and cover. Continue to simmer 5 minutes.