This is ever so simple to make and has a wonderful end result, with such gorgeous flavours. I served mine over parsnip mash with fresh vegetables cooked in garlic butter. If you want to read more reviews or see more photos of this recipe please click here.

Ingredients

2-3 Tablespoons vegetable oil
1/2 Red onion, chopped (I used 1 small)
1/4 Cup apple cider vinegar (or try rice wine vinegar)
1/4 Cup brown sugar
1 Cup chicken stock
1/2 Cup prepared honey mustard
1/2 Teaspoon allspice
1/2 Teaspoon curry powder (I used about a 1/4 teaspoon madras)
4 Pieces boneless skinless chicken breasts
4 Boneless skinless chicken thighs (I just used breasts)
Vegetable oil, for drizzling
Salt & freshly ground black pepper

Method

1. Preheat grill pan or griddle over medium high heat, or you may use broiler.

2. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat.

3. Add red onions and saute 3 to 5 minutes.

4. Add vinegar and reduce by half, 1 to 2 minutes.

5. Add brown sugar and cook about 1 minute to incorporate.

6. Whisk in broth and honey mustard, allspice and curry.

7. Bring sauce to a bubble and reduce heat to lowest setting.

8. Cover chicken with a drizzle of oil and salt and pepper, to your taste.

9. Place chicken on hot grill (or put in broiler) and cook 4 or 5 minutes, then turn.

10. Baste chicken liberally with sauce and cook another 5 minutes.

11. Turn once again and baste.

12. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

As I was using breasts, I browned my breasts in a pan first, then finished cooking them off in the sauce and drizzled the remaining sauce over the top.

All photos taken by me unless otherwise stated.