I was all ready to create a new recipe tonight but ran out of steam, does that ever happen to you? So, what to do? I poked around in the pantry and fridge to discover what could be used as a quick, easy, hassle free “dress up” for the chicken thighs I had planned to cook. I found a jar of ginger marmalade and some whole grain mustard; together with some soy sauce they would make a simple glaze for the chicken. Three ingredients (not counting the chicken), what could be easier?
You could use any kind of marmalade you have on hand…ginger, orange or lemon. You could also use chicken breasts or legs or wings, I just happened to have thighs which are favored by my family.
Marmalade baked chicken
- 1/2 cup of marmalade
- 2 rounded teaspoons of Dijon mustard, regular or whole grain
- 1 tablespoon of soy sauce
- 6-8 chicken bone-in thighs, trimmed of excess skin and fat
- Melt the marmalade in a small saucepan or the microwave; mix with the mustard and soy sauce.
- Preheat the oven to 375 degrees F
- Line a baking pan with foil, place some racks on top (I used cookie cooling racks). The racks will keep the thighs out of the melting fat below.
- Pat the thighs dry with paper towels, place them skin side up on the racks in the baking pan. Brush the marmalade mix over the skin and exposed meat.
- Place in the oven and bake for 1 hour to 1 ½ hour depending on the size of the thighs.
This is a perfect dish for a busy weekday evening. Bake some sweet potatoes in the oven with the chicken, make a salad and dinner is ready with a minimum of fuss and hands-on time.
I made a lentil and cauliflower couscous to go with the chicken, look for that recipe on another post.
You could save the juices to use in soup or another dish. Pour the juices in the bottom of the pan into a large heatproof container and put it in the refrigerator overnight. The next day, skim off the fat and discard it.
Tip – I keep the cans from tomatoes or other canned goods for discarding fat. Place the fat in the can, put the can in a plastic bag and put it in the trash. Plastic yogurt containers also work.
I’m taking this to Fiesta Friday to share with Angie from the Novice Gardener as well as Real Food Fridays hosted by Lydia’s Flexitarian Kitchen. This is the busy season for us all.
Hi Liz – I run out of steam often and always appreciate any 3 ingredient recipe. Your lentil and cauliflower couscous sounds delicious too. I will have to check it out, as I was just telling another blogger cauliflower is a favorite veggie and I always enjoy lentils in a recipe. Keep it healthy! Thanks for bringing your quick and simple recipe to FF 🙂
Where is your lentil and cauliflower couscous recipe located. I looked under main courses and found another lentil recipe but not this one – thanks 🙂
Hello there, thanks for visiting. I’ll be posting it this weekend so stay tuned.
Pingback: Fiesta Friday #46 | The Novice Gardener
This sounds simple and so delicious. Thanks for posting.
Thank you for visiting. It’s good to have a few recipes like this in your back pocket for emergencies.
Great recipe to “have in your back pocket”! Also, another one to use up the excess marmalade made last year. Thanks!
You could even mix the bottoms of the jam pots, a mix of marmalades would be good.
I love chicken and this recipe sound wonderful. Thanks for sharing on Real Food Fridays.
I really like the emphasis on “real food” in the postings, thank you for visiting.
Very yummy and tasty looking chicken 🙂
Thank you for visiting and commenting.