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- 8-12 - chicken pieces
- - MARINADE
- 1 - onion, finely chopped
- 4 - garlic cloves, finely chopped
- 2 - bay leaves
- 4 - whole cloves
- 60ml - oil
- ½c - tomato sauce
- 60ml - Worcester sauce
- 60ml - white vinegar
- 2Tbs - honey or light brown sugar
- 1tsp - Dijon mustard
- 1tsp - smoked paprika
- 1tsp - dried chilli flakes
- 1tsp - freshly ground black pepper
- ½tsp - salt
- - TO FINISH
- 4 - nectarines or yellow peaches, pitted and thickly sliced
- 8-10 - baby onions, peeled and halved
- - a few rosemary sprigs
- - TO SERVE
- - braised peas or another side dish of your choice
Have a sealable non-metal marinating dish, an ovenproof dish and a sheet of foil handy. Spray the ovenproof dish with nonstick spray.
1 Arrange the chicken pieces in a single layer in the marinating dish.
2 Marinade Put all the ingredients in a large jar and shake until well mixed (or whisk everything together in a mixing bowl).
3 Pour the marinade over the chicken and mix to coat. Cover the dish and marinate in the fridge for 3 hours or overnight.
4 To cook Preheat the oven to 180°C.
5 Remove the chicken from the marinade. Heat a cast-iron pan until smoking hot and fry the chicken until charred on both sides.
6 Char the nectarine or peach slices in the same pan, if preferred, then set aside.
7 Arrange the chicken in a single layer in the ovenproof dish, then scatter the baby onions and rosemary in between. Pour the remaining marinade over the chicken, cover the dish with the foil and bake in the oven for 30 minutes.
7 Remove the foil, arrange the nectarines or peaches among the chicken pieces and roast for another 15-20 minutes or until the chicken is cooked through.
8 To serve Serve the chicken with the fruit slices and peas or a side dish of your choice.
