Piccalilli chicken

Method

1. Preheat the oven to 200^oC/Fan 180^oC.
2. Take a large baking tray and place the onion and cauliflower florets on it. Spray with oil and place into the oven for 15–20 minutes until the onion is beginning to soften and the cauliflower is lightly golden.
3. Meanwhile, boil the kettle. In a jug, mix together the remaining ingredients, except for the chicken and broccoli. Add roughly 100ml of freshly boiled water, and stir well. The mixture should be mustard yellow and glossy.
4. After 15 minutes, add the chicken to the baking tray on top of the onion and cauliflower, and pour the sauce over the chicken, coating the onion and cauliflower. Add a couple sprays of oil to the chicken and then place the tray back into the oven for 20 minutes.
5. After 20 minutes, carefully remove the tray from the oven and spoon the thickened sauce over the chicken and vegetables to glaze. Add in the broccoli and pop back into the oven for a further 15 minutes.
6. Ensure the chicken is properly cooked through by cutting into it with a knife to check if the juices run clear, or check with a thermometer; it should be 75^oC. Once the chicken is cooked, leave it to rest for 5 minutes to allow the meat to become tender.

TOP TIP: To boost the energy content of this dish, you can use a couple of tablespoons of oil instead of spray oil. You can also enjoy this dish alongside a roasted sweet potato.