Mustard Chicken with Lemon and Broccoli

FOR A 3.5 LITRE SLOW COOKER. SERVES 4

This dish is light enough to serve for lunch with a side of rice or pasta. If you’re making it for dinner, try pairing it with creamy mashed potato and steamed seasonal vegetables for a delicious wholesome meal for the family.

900g lean skinless chicken breast fillets, cut into 1.25cm strips

1 onion, finely diced

4 cloves garlic, crushed

1 tablespoon chopped fresh rosemary or basil

1 teaspoon chopped fresh lemon thyme (or regular thyme)

½ teaspoon grated lemon rind

¼ cup lemon juice

1 tablespoon white wine (any sort)

3 teaspoons sweet chilli sauce

2 teaspoons chutney (any sort)

1½ teaspoons apricot jam

1 cup chicken stock, or water mixed with 1 teaspoon stock powder

400g broccoli, cut into florets no bigger than a fingernail

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

mashed potato, to serve

seasonal vegetables, to serve

Place the chicken in the slow cooker with the onion, garlic, herbs, lemon rind and juice, wine, sweet chilli sauce, chutney, jam, stock and broccoli. Stir to combine.

Cover and cook on High for 3½ hours or High for 30 minutes then Low for 4 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve with creamy mashed potato and seasonal vegetables.