Eunice Power's BBQ chicken & autumn slaw: Today

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

1. Preheat the oven to 200C
2. 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.
3. Place the chicken into a shallow roasting tin, tucking the onion wedges underneath. Place in the oven and cook for 30 minutes.
4. Meanwhile, make up the BBQ sauce by simple whisking all the ingredients together.
5. 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.
6. Serve with baked potato and coleslaw