Sticky marmalade chicken with goats cheese slaw

These chicken thighs are basted in a mustard and marmalade glaze, which gives them a sweet, delicious flavour. Make sure they are cooked through by piercing the thickest part of the meat (by the bone) and checking that there are no traces of pink in the juices.

Ingredients

Serves: 4

Ready in: 35 mins

• 3 tbsp marmalade
  
• 1½ tbsp wholegrain mustard
• 4 Co-op British Chicken Thighs (skin on, bone in)
  
• 1 x 300g pack Co-op Irresistible Coleslaw
• 1 tsp honey
  
• 1 stick celery, sliced
  
• 75g goat’s cheese
• Lemon, cut into wedges
• Salad leaves, to serve

Method

1. Mix the marmalade with the mustard and season; set aside.
   
2. Cook the chicken on a hot barbecue, skin-side down, for 14-15 mins, then turn over and cook for another 10-12 mins, until cooked through and with no traces of pink when pierced.
3.  Spoon half the marmalade mixture over the skin and cook, skin-side down, for 1-2 mins until browned and sticky. Spoon the rest of the glaze over the flesh side and cook, flesh-side down, for 1-2 mins. Alternatively, brush the chicken with the marmalade mixture and cook in a preheated oven at 200°C/fan 180°C/gas 6 for 35-40 mins, until golden and cooked through.
4.  Meanwhile, stir the honey and a squeeze of lemon juice into the coleslaw, then add the celery, goat’s cheese and chopped parsley; stir gently to combine. Serve the sticky chicken with the goat’s cheese slaw and some salad leaves on the side.