National Marmalade Week (organised by the World Marmalade Awards at Dalemain, Penrith) runs from the 28th February to the 6th March this year. To celebrate, one of the main sponsors of the awards, Mackays asked me to develop a tasty recipe using one of their lovely range of marmalades.
We love marmalade here and my Marmalade Loaf is always a popular bake in this house but this time I wanted to create something altogether more savoury.
...and so this Marmalade Chicken recipe was born. It's a quick and easy meal for weeknight suppers taking less than half an hour to make. The marmalade caramelises as it cooks and produces a yummy sticky glaze for the chicken, which I served with rice and green beans. If you've got any half opened jars of marmalade crying out to be used then you need to try this recipe.
A big thanks to Mackays for sending me their range of marmalades to try and Happy National Marmalade Week!
A quick and easy chicken dish that makes use of an almost empty jar of marmalade.
- 4 , skinless and boneless
- 4 TBSP Marmalade
- 300ml Chicken Stock
- 1 TBSP Fresh Thyme
- 1 TBSP Sweet Chilli Sauce
- 1 TSP Soy Sauce
Step 1: Fry the chicken breasts for 10 mins in a frying pan and turn half way. Step 2: Add all of the other ingredients to the pan and simmer for 5 minutes.Step 3: Remove the chicken to a plate then boil the sauce until it turns sticky and syrupy. Step 4: Return the chicken to the pan and serve with rice and vegetables.