CookingBauer XcelNew you

Sticky chicken with thin cut marmalade

CookingBauer XcelNew you
Sticky chicken with thin cut marmalade
Oriental-Sticky-Chicken-with-Streamline-Marmalade[1].jpg

Method

  1. Heat the oven to 200C.
  2. In a small saucepan heat 1 teaspoon oil and cook the shallots gently for a minute. Add the garlic and chilli and continue cooking until the shallots are soft.  Remove from the heat and stir in the marmalade and soy sauce.
  3. Put the chicken in a large bowl and pour over the marinade mixture, stirring well to coat the chicken. Place the chicken into an oven dish and spoon over any sauce that remains in the bowl. 
  4. Cook for 30 minutes, turning halfway through and basting. The chicken should be sticky and caramelised on the top and cooked all the way through.

Recipe from Streamline foods.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Delicious served with potato wedges and long stem broccoli. Cover the marinating chicken and refrigerate for up to a day to get ahead

Ingredients

1 tsp oil
2 shallots sliced
1 garlic clove, crushed
1 red chilli, seeded and chopped
4 tbsp marmalade
1 tbsp soy sauce
8 chicken pieces, a mixture of drumsticks and thighs

Notes

Time: 10 minutes
Serves: 4
Nutrition: 232 Cals, 8g Fat, 2.2g Sat Fat