BBQ Glazed Chicken
with Oven-Baked Wedges, Garlicky Tenderstem® and Cavolo Nero
Made with molasses, tomato puree, smoky flavourings and spices, BBQ is a popular American sauce that's great for glazing as well as dipping. In this recipe, the chicken is seared then baked before glazing in the smoky sauce. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
80 grams
Tenderstem Broccoli
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
64 grams
BBQ Sauce
100 grams
Chopped Cavolo Nero
Not included in your delivery
25 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken breasts with salt and pepper, then sprinkle over the Central American style spice mix. Rub all over to coat well.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, halve any thick broccoli stems lengthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins.
Wipe out your pan and set aside for later.
When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the BBQ sauce and water for the sauce (see pantry for amount) into a small bowl and stir together to create your BBQ glaze.
Discard any tough stalks from the cavolo nero.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the broccoli and shallot. Stir-fry until the beans start to char and the shallot has softened, 2-3 mins.
Stir in the garlic and cavolo nero, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 4-6 mins. Transfer the veg to your plates.
Pour the BBQ glaze into the (now empty) pan, stir well, then bring back to the boil and allow to reduce slightly.
Once thickened, add the cooked chicken to the pan and spoon the glaze all over to coat it, then transfer to your plates.
Serve the BBQ glazed chicken with the broccoli, cavolo nero and wedges alongside. Spoon over any remaining glaze from the pan over the chicken to finish.
Enjoy!
