Friday, January 6, 2012

What's for Dinner? Marmalade Chicken



Much to my disappointment, my mother was never a Shake 'n Bake mom.
We begged for Hamburger Helper too, but she would never allow it. Rice a Roni, the San Francisco treat? Not for my mom, too much sodium and preservatives, she said.

Though, orange juice concentrate in cans stirred w/ water & Lucky Charms were our morning fuel and Saucy Susan was her chicken specialty. Peach preserves over baked chicken. It wasn't as bad as it sounds.

This recipe is basically marmalade glazed chicken, sort of a Saucy Susan glaze, but the author of the lovely book Plum Gorgeous wants you to make your own marmalade from oranges from your sunny California grove.

Well, that's not happening anytime soon.
We don't grow citrus fruits here in NJ and I if I were to make my own orange marmalade, I wouldn't waste it on chicken, I would smear it on toast.

So, get yourself a good jar of store bought marmalade and make this chicken. It's easy and delish.



Marmalade Chicken (adapted from Plum Gorgeous)

whole chicken cut into 8 pieces
kosher salt & pepper
4 tbsp orange marmalade (I used Bon Maman)
3 garlic cloves
juice of a lemon
juice of 2 oranges (or 1/4 cup pulpy orange juice)
1 onion, sliced
1/4 cup of fresh chopped cilantro (don't skip this)

glaze:
2 tbsp of orange marmalade
splash of balsamic vinegar
fresh cilantro for garnish

In a large glass baking dish, add the chicken pieces and sprinkle w/ salt & pepper.

In a small bowl, mix together the marinade ingredients (the juices, garlic, marmalade, etc.). Pour over the chicken pieces and marinate in the fridge for at least 4 hours, preferably overnight.



Slice up the onion and lay on the bottom of a 9 x 13 baking dish. Add the marinated chicken pieces and lay over the onion. Pour the leftover juices over the chicken and some chopped cilantro.

Bake at 375F for 45 minutes, basting a few times with the pan juices.



Remove chicken and tent w/ foil to keep warm.
Make the glaze.

In a small saucepan, heat the 2 tbsp of marmalade with some of the pan juices on low heat for 5 minutes until thick. Add a splash of balsamic vinegar to the pan. Pour over the cooked chicken and garnish w/ fresh cilantro.



Enjoy!

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13 comments:

The Japanese Redneck said...

I luv the char on them.

Looks good.

Claudia said...

Marmalade just bakes so beautifully. I don't think I've ever used it as a spread - always as a sauce. The results prove it.

Ciao Chow Linda said...

Sounds very flavorful. Have you ever tried it without the skin on the chicken?

kat said...

Oh, it looks lovely with all that caramelization of the marmelade.

Stacey Snacks said...

Linda,
It's all about the skin! ON!

xo

Joanne said...

I'm pretty sure Bonne Maman does marmalade better than I ever could, anyway! Sounds like an easy peasy delicious weeknight meal!

Melodie Monberg said...

Can't wait to try this...LOOOOOVEEE my coffee maker. It came on Tuesday and I've been in a coffee coma ever since. Best gift...thanks again!!!

A Feast for the Eyes said...

Marmalade is my cheater pan sauce. Love it. I grew up with Shake 'N Bake, and I can assure you that you didn't miss out. I'd eat this any night of the week. Looks great.

Lisa in Indianapolis said...

Yummy! Stacey, your mom was ahead of her time. Can you believe the shelves full of Hamburger Helper, etc. WHO buys that stuff? Thanks for another terrific-sounding recipe. Happy New Year.

tropical storm cindy said...

Delicious yummy umamai-ness of it all.

lea said...

Boy that looks inviting!

Proud Italian Cook said...

You brought back memories, when my kids were young and I was newly married I made hamburger helper all the time, I thought I was "trendy"! Love orange marmalade, will make this chicken.

Oui said...

I am a huge fan or orange marmalade, and the kids are sure to love a chicken dressed with sweet preserves....nice!