8 Small chicken joints (thighs or drumsticks)
Olive oil
Freshly milled black pepper
1 Medium onion, finely chopped
For the sauce:
5tbsp dry cider
5tbsp soy sauce
1 heaped tbsp tomato puree
1 heaped tsp ground ginger
1 heaped tsp mustard powder
1 large clove garlic, crushed
1 tbsp soft brown sugar
1. Pre-heat the oven to gas mark 6 (200c).
2. Pat the chicken joints with kitchen paper. Then rub each joint all over with olive oil and season with freshly milled pepper (but no salt because of the sauce) and place in a shallow roasting tin, tucking the chopped onion in amongst them and sprinkling them with a few drops of oil. Place the tin on the highest shelf of the oven and let them cook for about 30 mins.
3. Make up the barbecue sauce simply by whisking all the sauce ingredients together with a fork until blended thoroughly.
4. When the chicken has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the chicken and cook for a further 25 minutes, basting frequently. Serve with brown rice and a salad.
("Complete Cookery Course" Delia Smith 1978)
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