Wednesday, 6 January 2010

Gingered Marmalade Chicken

I am not a great fan of chicken breasts when they are not attached to the bird. I always think they lack flavour on their own. In their favour they are a quick and simple meal so I am always on the lookout for tasty ways to prepare them. This is a winner. Very quick to prepare and looks so pretty on a plate. It ticks all my boxes and is made with a fair amount of regularity in my kitchen. I have added a few variations at the end of the recipe so it is handy to use up any of those Christmas preserves.

Adapted from Good Food Magazine

Gingered Marmalade Chicken


4 chicken breasts
1 tablespoon of olive or other oil
250mls hot chicken stock
4 tablespoons fine cut marmalade
1teaspoon fresh thyme leaves or 1/2 a teaspoon of dried
1/2 teaspoon of ground ginger
Grated rind and juice of an orange


Heat the oil in a deep frying pan and fry the chicken for about 8 minutes until golden on each side.
Add the stock, orange juice and grated rind,marmalade, herbs and ginger.
Stir well to mix then simmer for five minutes, spooning the sauce over the chicken as it cooks.
Remove the chicken and boil the sauce hard until reduced to a syrup.
return the chicken to the pan and turn the pieces in the sauce until they become glazed.
Serve hot spooning any remaing sauce over them.

I like to serve with mashed potatoes and a salad but they would be equally good with rice.

Some Variations

Use cranberry jam/jelly instead of the marmalade replacing the ginger with cinnamon.

Use chilli jam leaving out the orange juice and rind (just increase the amount of stock) but adding some finely chopped sweet pepper. You can add some dried chilli flakes for extra heat

Plum Jam with finely chopped prunes and cinnamon is also good.

The variations are endless depending what you have in your store cupboard.


Rosa's Yummy Yums said...

That looks and sounds really good! Nice flavors!



Tina said...

Delicious and tempting chicken...

Grannymar said...

Chicken breasts are handy when cooking for one. I am always looking for new variations, so Thanks Brenda.

Lucie said...

Looks delicious Brenda. I am always on the look out for something different to do with chicken - I will give this is whirl. Hope you are well. Love Lucie x

Gloria said...

Brenda, this chicken look really georgeous and tasty! , huggs! gloria

Laura @ Hungry and Frozen said...

These sound delicious. I tend to go for other cuts of chicken myself, but the breasts are so the sound of the combination of flavours here.

Sophie said...

I have made a similar recipe like this before & I loved it!!

Now, it is time for an adaptation & I am going to make yours!!


George@CulinaryTravels said...

This looks delicious Brenda, a lovely way to cook them.

Bridgett said...

I agree with you, a chicken breast is so bland when not on a whole roasted chicken but this recipe sounds absolutely full of flavor. I am always looking for new chicken recipes and will be adding this to the list to try.

Anna said...

Brenda, that looks good and easy too always an added bonus in my eyes LOL

buy nintendo dsi r4 said...

The photos in this post, as in all of your posts, are just beautiful. I love the first photo at the top. It's such a pleasure to look at your work. I don't know which is better, your baking or your photography! Luckily, there's no need to choose.

Coby said...

Oha, Granny I have some marmalade made with lime, lemon and grapefruit that might just be used in this recipe thank you:D

Darius T. Williams said...

I always love a good chicken breast - only because you can pair it with soooo many things. This looks great - right up my alley.

Mar said...

I´m from Spain and I would like you put in your blog a translator, I love your blog and I am going to connect in mine, my english is no good
A kiss