Balsamic vinegar and orange marmalade may not sound like an obvious match, but I assure you it makes for a delicious one. Tasty, healthy, and allergy-friendly!
Course Main Dishes
Cuisine Miscellaneous
Keyword allergy friendly recipe, chicken with maramalade, easy, gluten-free, rachel ray balsamic chicken
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Total Time 17 minutesminutes
Servings 6people
Calories 312kcal
Ingredients
2tbspolive oil
1kgboneless skinless chicken thighstrimmed of fat
1/8tspsaltor to taste
black pepperfreshly ground, to taste
1/4tspdried sage
1/4tspdried marjoram
1/4tspdried thyme
1/4tspnutmeg
pinchcelery seeds
2sprigsfresh rosemaryleaves only, chopped
1/3cupmarmalade(see note)
3tbspbalsamic vinegar
1/4cupchicken stockpreferably low-sodium
2-3scallionsgreen and white portions, chopped
Instructions
Combine the sage, marjoram, thyme, nutmeg, and celery seeds in a spice grinder or mortar and pestle and crush/mix. In a separate container, combine the marmalade, balsamic vinegar, and chicken stock and set aside.
Season the chicken with the spice blend from step 1 and salt and freshly-ground black pepper.
Heat the olive oil over medium-high heat for about 45 seconds, or until the oil begins to ripple on the surface. Add the chicken and sear for about 5 minutes (take care not to crowd the chicken or it won't brown properly - work in batches if necessary). Turn the chicken over (it should release from the pan fairly easily), sprinkle with rosemary, and brown for another 5 minutes, or until the chicken is nearly cooked through and still moist.
Once the chicken is finished, pour the marmalade mixture over the meat and cook for a further 2 minutes, or until the sauce is reduced to a relatively thin sauce/glaze.
Remove the chicken and serve immediately over wilted bitter greens (e.g. arugula) or with a starchy side like risotto. Spoon some of the sauce over the chicken and garnish with the chopped scallions.
Notes
Use a good quality marmalade with a proper balance of sweet and bitter. I used my own Seville orange marmalade for a classic flavour, but you could substitute marmalade made from any citrus variety that you might prefer.Note that other than the rosemary, salt, and pepper, the other spices (sage, marjoram, thyme, nutmeg, and celery seed) can be replaced with 1 tsp of poultry seasoning. If you do elect to go this way, make sure you're using a good, fresh seasoning blend.