Chicken Thighs with Orange Marmalade

To get the best results, make sure the orange used is sweet. There are different brands of orange marmalade. Some products have more orange peels inside, others less. Either one will work as long as you like the taste. If using the one with orange peels, you can skip the orange peels yielded in this recipe then.

Prep time: 15 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:

• 620 gm (6 pcs) chicken thighs
• salt, to taste
• freshly grated black pepper, to taste
• 1 clove garlic, sliced
• 110 gm (5 Tbsp) orange marmalade
• 1 ½ Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• 1 ½ Tbsp light soy sauce
• 60 ml (3 Tbsp) chicken stock, or water
• 1 tsp brown sugar
• 1 to 2 sprigs rosemary
• a handful orange zest, finely julienned, optional
• 1 orange, peeled and segmented

Method:

1. Rinse the chicken thighs and wipe dry with kitchen towels. Season with salt and pepper.
2. Heat oil in a frying pan over medium high heat. Saute the garlic until aromatic and let the oil absorb the aroma of garlic. Drain up the garlic. Set aside.
3. Put the chicken in the pan, with skin side first. Cook for about 5 to 6 minutes and let the oil render out. Flip to another side and cook for 5 to 6 minutes. Set aside with cover.
4. Discard excess oil, just leave about 1 tablespoon of oil in the pan. Add orange marmalade. Cook over medium heat for 1 to 2 minutes. Pour in the red wine vinegar. Combine well. Add the mustard. Stir to combine completely. It needs a bit of patience at this step. A spatula may be a good helper. Add soy sauce, chicken stock and brown sugar. Toss back the garlic and chicken thighs. Pop in the rosemary and orange zest. Cook until the chicken is done. Put in the orange flesh segments. Serve hot.

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