|
Chicken Thighs with Orange, Lemon & Marmalade |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 10 mins |
Cooking 45 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 unwaxed oranges
1 unwaxed lemon
6 tbsp olive oil
2 garlic cloves, peeled and gently squashed, so broken but still
whole (optional)
1 generous tsp bitter orange marmalade
1 sprig fresh oregano, or marjoram
1 sprig fresh rosemary
Salt and black pepper
8 skin-on chicken thighs
100g green olives (optional)
|
|
-
Working over a bowl, grate the
zest from one of the oranges and the lemon, then squeeze
in the juice from both. Add the oil, garlic, marmalade,
herbs, salt and pepper, then whisk.
-
Add the chicken, turn the
pieces a few times so they’re well coated, then cover with
a plate and chill in the fridge for at least four hours,
and up to 24.
-
Pull the bowl from the fridge
at least 30 minutes before you want to cook, and heat the
oven to 200C/180C fan/gas 6. Tip the chicken and its
marinade into a baking dish, then arrange the chicken skin
side up in a single layer. Slice the remaining orange and
tuck the slices into the gaps between the chicken. Bake
for 45 minutes, until the chicken skin is deep golden and
the orange caramelised.
-
At the end of the cooking,
assess the liquid; if you want to thicken it, pour it into
a pan, add a little cornflour, stir and bring to the boil
to thicken. Alternatively, reduce a little before pouring it back
over the chicken and serving.
|
|
DAILY
DINNERS 
