BBQ Glazed Chicken

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken breasts with salt and pepper, then sprinkle over the Central American style spice mix. Rub all over to coat well.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken cooks, halve any thick broccoli stems lengthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins.

Wipe out your pan and set aside for later.

When cooked, remove the chicken from your oven, cover with foil and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the BBQ sauce and water for the sauce (see pantry for amount) into a small bowl and stir together to create your BBQ glaze.

Discard any tough stalks from the cavolo nero.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the broccoli and shallot. Stir-fry until the broccoli start to char and the shallot has softened, 2-3 mins.

Stir in the garlic and cavolo nero, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 4-6 mins. Transfer the veg to your plates.