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79.4p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Combine the chutney, soy, mustard and 2 tsp sesame oil in a large bowl. Add the chicken and mix well until evenly coated. Spoon 3 tbsp water into a medium roasting tin, then place the chicken in a single layer on top. Spoon over the excess marinade and season.
Roast for 25 minutes, basting with the juices ½ way through. Meanwhile, cook the rice according to pack instructions.
Put the broccoli into a large bowl and cover with freshly boiled water from the kettle. Set aside for 5 minutes, then drain. Toss with the remaining 2 tsp sesame oil and season.
Nestle the broccoli between the chicken for the final 10 minutes of cooking, until the broccoli is just tender and the chicken is cooked through, the juices run clear and there is no pink meat. Rest for 5 minutes, then sprinkle with the sesame seeds. Cut the meat into thick slices, then serve with the rice and broccoli and the cooking juices spooned over.
You could use chicken legs or bone-in thighs for this recipe – you will need to cook them for longer (about 45-50 minutes), until the juices run clear and there is no pink meat.
Typical values per serving when made using specific products in recipe
Energy | 2,241kJ/ 533kcals |
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Fat | 17g |
Saturated Fat | 4g |
Carbohydrates | 52g |
Sugars | 13g |
Fibre | 3.9g |
Protein | 41g |
Salt | 1.7g |
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