Ingredients
- 4 chicken breasts on the bone, cut in half
(You could also use any pieces of chicken on the bone: wings, drum sticks, thighs, etc.)
For the sauce
- 1 medium onion, cut into wedges
- 5 tablespoons of cider vinegar
- 5 tablespoons of soy sauce
- 1 heaped tablespoon of tomato puree
- 1 heaped teaspoon of mustard powder
- 1 clove of garlic, finely chopped
- 1 Tablespoon of soft brown sugar
- Olive oil
- Black pepper
Autumn Slaw
- ¼ head of red cabbage, shredded
- 1 pomegranate, seeds removed
- Large handful of roughly chopped walnuts
- 3 tablespoons of raisins
- 50ml orange juice
- 110ml apple cider vinegar
- 2 tablespoons of honey
- 1 tablespoon mustard
- 1 teaspoon salt
Method
- Preheat the oven to 200C
- Pat the chicken dry with a kitchen paper. Then rub each piece all over with a little olive oil and season with a few grinds of pepper.
- Place the chicken into a shallow roasting tin, tucking the onion wedges underneath. Place in the oven and cook for 30 minutes.
- Meanwhile, make up the BBQ sauce by simple whisking all the ingredients together.
- When the chicken has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour over the BBQ sauce and cook the chicken for a further 25 minutes, basting frequently.
- Serve with baked potato and coleslaw
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