don’t you just love alliteration in your food?… this dish sounds like some kind of dreadful ITV crime drama set in a sleepy Yorkshire village, starring Penelope Wilton as Valerie Marmalade, a sweet old dear with a zesty knack for solving crimes, alongside Richard Briars as Robert Mustard, a stubborn old ex-military man who has no time for his wife’s frivolity… in this episode, entitled ‘Chicken Thighs and Chickpeas’ the crime-fighting couple un-cover a local scandal involving an unscrupulous farmer who’s been stealing chickens from a local supermarket and passing them off as his own, meanwhile the new mystery resident of Frampton Hall calls them in when she discovers her collection of pearls has been stolen and replaced with chickpeas… what ever will they do… and when will dinner finally be served?
oh and yes… I am slowly going mad…
chicken thighs and chickpeas with marmalade and mustard
apart from the chicken thighs this is a proper store cupboard/ back of the fridge meal… it’s cheap, cheerful and packed with a deep sweetness that fills the house with tantalising aromas. The chickpeas add a nutty base to the dish, giving it a Middle-Eastern feel.
8 chicken thighs
2 carrots – chopped
2 medium red onions – quartered
1 tin of chickpeas
a glugg of white wine
a glugg or two of olive oil
3 tablespoons marmalade
1 tablespoon strong French mustard
– throw everything into an oven dish, get your hands in and slather the mustard and marmalade over everything and finish with the veg beneath the chicken thighs, skin up.
– roast in a hot oven (190c) for 30 minutes, then turn the oven down to 170c (150c fan) and turn the thighs over for another 30 minutes, then turn them back again to crisp up for a further 10 minutes or so…. watch the chicken though because the marmalade turns black quickly, which you want but not too soon!
eat and of course, enjoy!