Sunday, 6 June 2010

Angela's Marmalade Chicken


As you can probably tell from my posts I do like chicken, particularly the succulent tasty parts of the bird such as the thighs and legs, which I think roast really well as they have the right balance of fat to meat ratio.  Our local Morrison's supermarket specialises in sourcing local free-range, vegetarian fed, chickens, so what's not to love?


However it can be hard to find interesting things to do with chicken and sometimes, on a Sunday, when I want a roast but don't want the whole shebang I want to find something that little bit different.



This is my mum's recipe and she's very proud of it.  Mum has always experimented with food and been happy to try different things and whilst this may seem a bit odd for her more traditionalist friends it is always a huge success.  It's lovely served on a bed of mash or rice or even with a jewelled couscous.... I'm being extra lazy today and having it with a bit of salad plucked fresh from the garden.

You need to find a good quality bitter marmalade with 'bits' as the caramelised orange mixed with the roasted juicy onion just taste so vivid and melt-in-the-mouth!

I've added a lemon into my dish...as I had one that was looking sorry for itself but you can leave this out and just stick to the recipe... mum's recipe which i've shown here is for 6-8 people, you can reduce it exactly by half for less people.

Ingredients


8 chicken thighs & 8 legs
Jar Bitter Orange Marmelade (I use the Taste the Difference one from Sainsbury's)
2 tablespoons dijon or wholegrain mustard
4 red onions quartered
2 oranges quarted
Juice of 2 oranges
1 head of garlic - sep cloves but can leave skin on
2 tablespoons olive oil
Mix the marmelade & mustard salt & pepper & orange juice & coat the chicken all over.
Place chicken in roasting tray & add the onion & orange quaters & garlic cloves.
Drizzle with the olive oil just before cooking.




Roast for 60 mins at 200.  I cover with foil for the first 15 mins, then give it a good 30 mins, then turn the chicken, then keep roasting for another 15-20 mins to get it all sticky and unctuous. 


eat and of course, enjoy!

2 comments:

  1. That sounds delicious. I'll have to work it into our next meal plan.

    ReplyDelete
  2. Thanks, I polished it off tonight and it was really good, sweet and sticky and delicious! Enjoy.

    ReplyDelete

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