Roast chicken thighs with marmalade glaze recipe
Here I am using cheap cuts and easily available chicken thighs, often on special offer. When the skin is removed they are also very nutritious and healthy. The marmalade adds a lovely sweetness to the dish whilst the orange juice brings freshness and an underlying citrus flavour.
Serves 2-4.
Ingredients
- 4 leg joints (leg and thigh), skin removed for healthier option
- 4 tbsp extra thick cut marmalade
- 4 fresh mint leaves, chopped
- 3 cloves garlic, finely chopped
- 1 large orange, zest and juice
- 1 tbsp olive oil
- 1 pinch salt and fresh ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 2
Step-by-step
- Pre-heat the oven to 180C, gas mark 4. Sprinkle the chicken joints with salt and pepper all over.
- Drizzle the oil onto the roasting tray, then place the chickens in the tray.
- In a bowl, mix together the marmalade, mint, orange zest, garlic and a little more seasoning and mix thoroughly. Spread the mix all over the chicken joints.
- Place into a pre-heated oven and cook for 25 - 30 mins or until cooked. During the last 2 minutes of cooking poor over the orange juice; this will add flavour, help de-glaze (clean out the pan) and act as a sauce also. When ready serve with a little sweet and sour rice.
Alan's recipe supports the Fredericks Foundation's annual fundraiser ‘Trading Places’, which challenges Britons to live on £71 a week (a single person’s current Jobseekers Allowance) from March 1.
Participants are being asked to donate the equivalent £71 allowance to Fredericks Foundation either through personal donation and/or through sponsorship. Sign up here or make a donation here.
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