This dish requires very little preparation but is big on taste. I chose to use chicken maryland (the thigh and drumstick), but you can use all thigh, drumsticks or even chicken breast for the more health-conscious. The chicken is patted dry and then rubbed with olive oil and pepper and roasted for 20 minutes to give it a nice crispy skin before the barbecue sauce is poured on and cooked for a further 20 minutes. The original Delia recipe's cooking time is 55 minutes in total, but I have cooked chicken maryland many times before in my kitchen so I revised cooking time as necessary.
The chicken in barbecue sauce was served with a brown rice salad (click for recipe). I would definitely make this again, chicken was very tender and love the flavorful sauce. You can cut down the light soy sauce to 4 tablespoons if you prefer your food to be less salty. This barbecue sauce will also be good on pork ribs.
Chicken in Barbecue Sauce
Recipe adapted from Delia Smith's Complete Cookery Course
Preparation time: 5 minutes
Cooking time: 40 minutes
4 chicken maryland (thigh and drumstick)
1 tsp olive oil (enough to coat the chicken)
Freshly ground black pepper
1 medium onion, chopped small
For the barbecue sauce
5 tbsp dry white wine (or dry cider)
5 tbsp light soy sauce
1 heaped tsp ground ginger
1 heaped tsp mustard powder
1 heaped tsp tomato puree
1 clove garlic, crushed
1 tbsp soft brown sugar
Fresh thyme, to garnish
1. Preheat oven to 200°C.
2. First of all, make sure the chicken maryland (or joints) are absolutely dry by patting them with kitchen paper. Then rub the chicken with the olive oil and season with freshly ground pepper (NO salt required at this point as it will be seasoned with the sauce later).
3. Place the chicken in a shallow roasting tin, tucking the chopped onion in amongst them and sprinkling with a few drops of olive oil. Place in the oven and allow to cook for 20 minutes.
4. Meanwhile, combine all the ingredients for the sauce in a bowl and whisk with a fork until blended thoroughly.
5. Once the chicken has been in the oven for about 20 minutes, remove from oven and pour the barbecue sauce over the chicken. Cook for a further 20 minutes, basting frequently. (twice would be sufficient)
6. Garnish with fresh thyme and serve immediately. You can serve it with a brown rice salad like I did or just white rice or potatoes.
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