Flavoursome chicken with a sweet and tangy glaze, this recipe is an absolute delight. The flavours of sweet apple condiment marry well with spicy mustard, while the slaw makes for a crispy and fresh accompaniment. 

Serves 4

Broccoli slaw:
1 small head broccoli, stem peeled, cut into florets
¼ small red cabbage, very thinly sliced
2 medium carrots, peeled; julienned or grated
2-3 Tbsp snipped fresh chives
8-10 Pons sweet white garlic cloves, sliced

Slaw dressing:
¼ cup Sabato aioli
3 Tbsp Pons moscatel vinegar
Salt and freshly ground black pepper

Roast chicken and glaze:
4 Mahy Farms chicken breasts, skin on
½ cup Pons apple condiment
1 Tbsp Accoceberry Espelette wholegrain mustard
2 cloves garlic, crushed
Salt and freshly ground black pepper

To make the slaw, finely slice the broccoli florets and stem. Place all slaw ingredients into a large bowl. Combine aioli and vinegar and season with salt and pepper. Pour dressing over the slaw and toss well to combine. Adjust seasoning with salt and pepper, if necessary. Chill until ready to serve.

Preheat the oven to 180°C. Season the chicken breasts on both sides with salt and pepper then place, skin-side up, in a low-sided baking pan. Use a sharp knife to make 2-3 deep slashes in each chicken breast.

In a small bowl, stir together the apple condiment, mustard and garlic then pour this all over the chicken. Roast for 20-25 minutes, depending on size, until chicken is just cooked through. Pour the cooking liquid into a small saucepan and bring to the boil. Cook for 5-7 minutes or until the glaze is reduced and syrupy.

At the same time, heat the oven grill and grill the chicken for 5 minutes to caramelise the skin until nicely browned. Pour the sticky glaze over the chicken and serve with the broccoli slaw. 

Recipe by Julie Le Clerc



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