Friday, 10 February 2012

Baked Marmalade Chicken

This is a simple and tasty way of injecting flavour, colour and succulence into skinless chicken breasts, which can sometimes look a little like those defective silicone breast implants that keep popping up (out?) on the news at the moment.  It helps to start with good organic, or at the least, free-range, chicken breasts, on or off the bone.  For two, marinate in a mixture of a heaped tablespoon of good marmalade (preferably homemade), the juice of an orange (preferably Seville, but an ordinary one will be fine), a heaped teaspoon of wholegrain mustard, and two teaspoons of honey.  Let the chicken sit for at least an hour, overnight if possible.  The acid in the orange helps tenderise the meat and keeps it succulent.  Heat an oven to 200C and lift the chicken out of the marinade onto a small baking tin, lined with a bit of parchment (otherwise you will be scrubbing for weeks).  Drizzle the chicken with a little olive oil and some salt and pepper, and roast for 20 minutes (25 if on the bone) until just cooked and the juices run clear.  Whilst it is roasting, tip the marinade into a pot and reduce over a high heat until it is a thick sticky glaze.  Pour this over the chicken in the oven for the final 5 minutes of cooking to produce a golden, burnished, glistening finish.  Low fat and really tasty!

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