Piccalilli chicken

A new take on chicken supper, with mustard, turmeric and maple syrup

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75 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal420
Fat10.2g
Salt0.5g
Sugar15.9g

Recipe by: Ryan Riley | Chef

Protein, like the chicken in this recipe, is really important in helping to maintain our muscle mass. As cancer can cause a loss of muscle mass, focusing on protein-rich foods can be particularly beneficial.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

1 onion, halved
1 head cauliflower, florets removed
Spray oil
3 teaspoons cornstarch
3 teaspoons wholegrain mustard
1 green chilli (optional)
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon coriander seeds
100ml sherry vinegar
3 teaspoons maple/agave syrup
2 bay leaves
6 chicken mini fillets or 2 medium chicken breasts sliced into 6 strips
180g tenderstem broccoli

Method

Preheat the oven to 200^oC/Fan 180^oC.
Take a large baking tray and place the onion and cauliflower florets on it. Spray with oil and place into the oven for 15–20 minutes until the onion is beginning to soften and the cauliflower is lightly golden.
Meanwhile, boil the kettle. In a jug, mix together the remaining ingredients, except for the chicken and broccoli. Add roughly 100ml of freshly boiled water, and stir well. The mixture should be mustard yellow and glossy.
After 15 minutes, add the chicken to the baking tray on top of the onion and cauliflower, and pour the sauce over the chicken, coating the onion and cauliflower. Add a couple sprays of oil to the chicken and then place the tray back into the oven for 20 minutes.
After 20 minutes, carefully remove the tray from the oven and spoon the thickened sauce over the chicken and vegetables to glaze. Add in the broccoli and pop back into the oven for a further 15 minutes.
Ensure the chicken is properly cooked through by cutting into it with a knife to check if the juices run clear, or check with a thermometer; it should be 75^oC. Once the chicken is cooked, leave it to rest for 5 minutes to allow the meat to become tender.

TOP TIP: To boost the energy content of this dish, you can use a couple of tablespoons of oil instead of spray oil. You can also enjoy this dish alongside a roasted sweet potato.