Ingredients
2 tbs molasses or black treacle
2 tbs dijon mustard
4 tbs orange juice
1/2 tsp tabasco
8 chicken pieces - thighs or drumsticks
Method
Preheat oven to fan 180C/Gas 6. In a bowl, whisk together the first 4 ingredients. Put the chicken in a shallow dish and prick all over with a fork. Pour over the glaze and turn the chicken until evenly coated. You can either cook the chicken straight away, or cover the dish with plastic film and keep in the fridge for up to a day to marinate.
Transfer the chicken and glaze to a roasting tin and sprinkle with salt. Roast for 25 mins, then turn the pieces over and baste them with the pan juices. Roast for a further 20-25 mins until chicken is tender and the glaze is dark and glossy. Serve hot with rice and a big salad, or cold for a packed lunch.
Nutrition
323 calories, protein 28g, carbohydrate 9g, fat 20g, saturated fat 6g, added sugar 7g, salt 0.9g