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    Oven-Cooked Barbecue Chicken Pieces

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    Oven-Cooked Barbecue Chicken Pieces

    Use chicken legs, thighs or breasts. Add breasts 5 minutes after legs as they cook more quickly.

    • Preparation time: 20 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 4 tbsp olive or sunflower oil
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 stick celery, finely chopped
    • 3 tbsp tomato purée
    • 2 tbsp runny honey
    • 2 tbsp light brown muscavado sugar
    • 3 tbsp soy sauce
    • 4 tbsp wine vinegar
    • ½ lemon, juiced
    • ½ tsp ground ginger
    • 1 heaped tbsp mustard powder
    • 2 tsp Tabasco sauce
    • 8 small chicken joints, skinned
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C/gas 6 and line a roasting tray with foil.
    2. Put 2 tbsp oil in a small pan over a medium-low heat. Add the onion, garlic and celery and fry until soft. Meanwhile, mix together the tomato purée, honey, sugar, soy sauce, vinegar and lemon juice. Once the vegetables are soft, add the ginger, fry for 2 minutes then stir in the tomato purée mix. Bring to the boil, reduce the heat and simmer gently for 15-20 minutes. Add the mustard powder and Tabasco.
    3. Rub the chicken in 2 tbsp oil. Season with pepper. Arrange in a single layer in the foil-lined dish. Roast legs and thighs for 15 minutes and breasts for 10. Remove from the oven, pour over the sauce. Mix well to coat the chicken, then return to the oven and cook for 25 minutes, turning once. Serve with rice and stir-fried greens, or jacket potatoes and salad.

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