BBQ Chicken Succotash

Ingredients:

• 4 bone-in chicken breasts with skin (about 900 g)
• 280 g frozen corn
• 280 g frozen young lima beans
• 1 finely chopped red bell pepper
• 1 bunch finely chopped green onions (white and green parts separated)
• Coarse salt and freshly ground pepper
• 1/2 cup apple cider
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp and 1 tsp Dijon mustard
• 3 tbsp (45 g) unsalted butter

Preparation:

1. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Use the top rack for baking. Season the chicken breasts with salt and pepper and place them on a foil-lined baking sheet with high edges. Bake for about 30 minutes until golden and crispy.
2. Meanwhile, prepare the barbecue sauce: In a small saucepan, combine the cider, ketchup, Worcestershire sauce, and 1 tablespoon mustard. Bring the mixture to a boil over medium heat and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
3. Prepare the vegetables: Melt the butter in a large skillet over medium heat. Add the white parts of the onion, bell pepper, 1/2 teaspoon of salt, and a few grinds of pepper. Cook for 5 minutes, stirring constantly, until the vegetables are softened.
   
   Add 1/4 cup water, corn, lima beans, and the remaining 1 teaspoon mustard. Bring the mixture to a boil and continue cooking for 10 minutes until the vegetables are tender. Add the green parts of the onion.
4. Turn on the grill. Brush the chicken with the prepared barbecue sauce and grill for 3 minutes, until the sauce thickens and begins to bubble. Serve the succotash with the barbecue chicken.