1 hour ago
Friday, January 6, 2012
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)
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.