Monday, 4 August 2008
Recipe - Sticky orange and ginger marmalade chicken
This is something you can create in a flash. I'm sure you can use different types of marmalade. I mostly see fine-cut marmalade being recommended for recipes like this but I think it worked just as well without.
I served this on a bed of mashed sweet potato (with a hint of nutmeg added) and some roasted veg. Rice and a green salad could work just as well. If you want to freestyle it a bit more, you could always add some chilli flakes or why not some grated zest and/or juice from a orange.
Ingredients (serves 4)
4 skinless chicken breasts
300 ml chicken stock
4 tbsp orange and ginger marmalade
1/2 tsp dried thyme leaves (double if you use fresh)
Season the chicken to your liking then fry it in the oil for 8 - 10 minutes. Try to only turn once, as well as getting a nice and golden surface.
Add the stock, marmalade and thyme. Simmer for 5 minutes, then remove the chicken. Now boil the fluids at high heat until it becomes syrupy sauce, stirring now and then to avoid it sticking.
Plate the chicken, pour the sauce over the chicken.