Marmalade Chicken Food

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

STICKY ORANGE MARMALADE CHICKEN (GLUTEN-FREE)

Steps:

• Preheat the oven to 200 C / 400 F.
• Place the chicken pieces (skin side up) on a flat baking tray covered with foil or parchment paper. I used foil as I was at a friend's house but ideally you would want to use parchment paper. Otherwise, drizzle the tray with some olive oil. The parchment paper is mostly there to catch any sweet juices and to prevent them from sticking to your tray, which is a pain in the *** to clean.
• So, the chicken is on the tray, not sprinkle with pieces with salt and some pepper. Put the tray in the oven, middle shelf, and bake for 17 minutes.
• In the meantime, mix together the marmalade, mustard and lemon juice in a small bowl and set aside.
• After 15 minutes, remove the chicken and spread the marmalade over the top. Place the tray back in the oven for 15 more minutes. Prepare a side of vegetables or a salad while it's cooking.

LADY MARMALADE CHICKEN SALAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
• Photograph by Lisa Shin

ROASTED CHICKEN BREAST WITH MARMALADE

Steps:

• Preheat the oven to 450 degrees F.
• Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
• Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
• Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
• In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.

BAKED CHICKEN THIGHS WITH MARMALADE-MUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Brown chicken on both sides, about 2 minutes per side. Transfer chicken thighs to an 8-inch square baking dish.
• Combine orange marmalade, bourbon, mustard, onion, and garlic in a small bowl. Pour sauce into the skillet. Cook and whisk over medium heat to cook off the bourbon, about 2 minutes. Pour sauce over chicken thighs in the baking dish.
• Bake in the preheated oven, uncovered, until chicken thighs are longer pink and juices run clear, about 25 minutes. An instant-read thermometer inserted in the center should read 165 degrees F (74 degrees C).

CHINESE-STYLE LEMON MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
• Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
• Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

BBQ MARMALADE CHICKEN

Steps:

• In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
• OR melt in a saucepan, stirring often.
• Stir in barbecue sauce.
• Place chicken in crock pot. Pour in sauce. Stir to coat.
• Cover and cook on high setting 4 hours or low 6 hours.
• To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
• Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
• To thicken sauce, remove cooked chicken to a large serving bowl.
• In a small bowl, stir cornstarch with water until dissolved.
• Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
• Set over high heat. Bring to a boil. Stir in cornstarch mixture.
• Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
• Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.

CHIPOTLE-MARMALADE CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

CHICKEN MARMALADE

Steps:

• Cut up chicken.
• Mix orange juice, soy sauce, orange marmalade, peach preserves, pepper and salt together.
• Marinate chicken in mixture for 2 hours.
• bake chicken in 375 degree Fahrenheit oven for 45 minutes.
• Turn chicken.
• Bake 15 minutes more.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat broiler. Mix honey, salt and pepper; brush evenly on chicken. Place on rack of broiler pan.
• Broil chicken 4 to 6 inches from heat 5 to 7 min. on each side or until cooked through (170ºF). Brush chicken with marmalade; sprinkle with almonds. Broil an additional 1 to 2 min. or until almonds are lightly toasted.
• Serve with couscous and broccoli.

ROASTED CHICKEN WITH MARMALADE

Steps:

• Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
• Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
• On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
• Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
• Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.

ORANGE CHICKEN

Steps:

• Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
• Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
• Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
• Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don't move it around-let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
• Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
• Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.

LADY MARMALADE CHICKEN

Steps:

• Combine mustard, marmalade, jalapeno, lime juice and oil.
• If mixture isn't hot enough to your taste add a little cayenne pepper.
• Wash chicken and pat dry.
• Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
• Baste the tops of the chicken with the sauce.
• Place chicken on a rack in a roasting pan.
• Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
• Baste once during the cooking time with the sauce.

STICKY MARMALADE CHICKEN

Steps:

• Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way
• Add stock, marmalade and thyme. Simmer for 5 minutes.
• Remove the chicken and keep warm.
• Boil the mixture to a syrup and pour over chicken.

MARMALADE CHICKEN

Steps:

• Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.
• Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
• Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.

ORANGE MARMALADE CHICKEN

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

CHICKEN BREASTS WITH MARMALADE GLAZE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
• Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the grill, brush on more glaze, and serve.

LIME MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the thighs in a roasting tin and roast for 30 mins.
• Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some seasoning to make a marinade. Remove the thighs from the oven and brush all over with the marinade. Return to the oven and roast for another 20 mins until crispy and golden. Serve with some sweet potato wedges, lime wedges and salad, if you like.

CHICKEN MARMALADE

Steps:

• Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.