This marmalade chicken breast recipe balances the bitter sweetness of marmalade with red wine vinegar & gets a hint of anise from fennel seeds.
Cooking with Preserves.
I have been driving my wife bonkers with this recipe whilst developing it over the last few weeks.
Rather than me screaming in the kitchen to Rage Against the Machine or System of a Down, I have changed my tune.
Gitchie, gitchie, ya-ya, da-da (da-da-da), Fennel Chicken Marmalade!
I am not without self awareness! I know this sounds awful, so am glad to be publishing this and moving it out of the development phase.Primarily because I am getting death glares!
Anyway, enough waffle, this recipe is a really simple chicken breast that comes with a glorious bitter sweet glaze.
It is not the first time I have used marmalade with chicken here I also use it on my BBQ spatchcock chicken too.
The flavour of orange is matched contrasted with fennel seeds, a truly wonderful ingredient that I use a lot.
It is a well-trodden flavour combination and again one I have used before in my fennel and orange salad.
You can cook this recipe with any cut of chicken that you have to hand.
I use chicken breast as it is something that I usually have knocking around in the freezer. I buy whole chickens and break them down into different joints.
The breasts often get a less punchy treatment, unless they get turned into chicken Kiev of course!
I leave the skin on in this recipe, however I am well aware that it will never crisp up.
I am also very aware that some folk really do dislike chicken skin that is not crispy, it is fine just pull it off!
If you are cooking this with bone in chicken thighs, drumsticks or whole legs then you will need to change the temperature and cooking times.
Drop the oven temperature to 200°C or 400°F and cook in total for around 35-40 minutes.
Basting halfway through and ensure that the internal temperature of the meat reaches 74°C or 165°F before serving and after resting.
This is a recipe that works well all year around.
In spring and summer, I like serving it with some simple air fryer cooked asparagus and some green salad leaves.
It would also work well with the chilli in my stir fried broccoli recipe.
If you want to think outside of the box then this recipe would work really well with some toasted millet. Although I would throw some wedges of onion into the oven with the chicken to add some veggies.
This marmalade chicken recipe would also be excellent with everything from this pickled fennel and lentil salad in summer to this rye and carrot salad in winter.
The bitter sweet flavours of marmalade make a perfect glaze for a perfectly cooked chicken breast.
- 2 Chicken Breasts
- 100 g (3.5 oz) Marmalade
- 1 Tsp Worcestershire Sauce
- 1 Tbsp Red Wine Vinegar
- 1 Tsp Fennel Seeds
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 30 g (1 oz) Butter
- Season the chicken breasts with salt and pepper and place in a roasting tin.
- Mix together the remaining ingredients to form a "sauce".
- Pour this sauce over the chicken breasts and then place in the oven.
- Cook for 15 minutes at 220°C or 450°F.
- After 15 minutes remove from the oven and baste with the sauce.
- Return to the oven and cook until the thickest part of the chicken breast reaches 70°C or 158°F.
- This should take between 10 and 15 minutes.
- If the chicken begins to colour too quickly cover with foil.
- Remove from the oven and allow to rest for 5 minutes, the internal temperature should then reach 74°C or 165°F.
- Whilst the chicken is resting place the pan on the burner or transfer the sauce to a pan and place on the hob.
- Over a gentle heat whisk in the butter to form a sauce.
Amount Per Serving: Calories: 436Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 134mgSodium: 824mgCarbohydrates: 34gFiber: 1gSugar: 30gProtein: 38g
Calorific details are provided by a third-party application and are to be used as indicative figures only.