Marmalade is used in this quick and easy chicken thigh traybake recipe to provide a sticky citrusy kick alongside orange and lemon wedges. Served with cous cous it's sure to become a regular midweek mealtime favourite.
Orange & Lemon Chicken is a real family favourite recipe in the Foodie Quine household, particularly with my daughter who regularly requests that I make it. She did go to a nursery called Oranges & Lemons when she was a baby, perhaps they indoctrinated her?! It's nearly a one pan dish as all the chicken elements are done as a traybake in the oven with some of the juices from them then being served over the cous cous. Quick and Easy to prepare and really tasty.
I tend to use whatever Marmalade I have lurking in the cupboard, it works really well with pretty much any variation. I've used everything from traditional Seville through to pink grapefruit and even those with Champagne or Whisky.
Telegraph Food have been running a series of Readers Recipes and when they put out a request for orange recipes I submitted mine and it was included in their roundup. They described it as Bright and cheery: the orange chicken traybake. Others chosen were Hot Orange Salad, Vodka & Orange Marmalade Cake and Chocolate Truffles with Orange and Sichuan pepper
ORANGE & LEMON CHICKEN
INGREDIENTS
8 Chicken Thighs
2 Oranges
Zest and Juice of 1 Lemon
2 Red Onions
Bunch of Fresh Thyme
4 heaped tablespoons Marmalade
Salt and Pepper
250g Cous Cous
Chicken Stock Cube
250ml water
METHOD
Preheat the oven to 200 degrees
Mix together the lemon zest and juice, 2 tablespoons of the marmalade, and the juice of one of the oranges.
Cut the remaining orange into wedges and do the same with the red onions.
Make two slashes in each chicken thigh and slip in a sprig of thyme.
Put the chicken into a large ovenproof dish and nestle the orange and red onion wedges in between.
Pour over the juice mixture, spoon the remaining marmalade on top of each chicken thigh and season the whole dish with salt and pepper.
Cook 35-45 minutes, or until the chicken is golden on top and cooked through.
Ten minutes before the chicken is ready make up the cous cous with 250ml of water and a chicken stock cube.
Before serving use a baster or spoon to remove half of the juices from the chicken. Mix this through the cous cous along with a handful of thyme leaves.
