Chicken with Marmalade and Balsamic Vinegar
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!
Servings 6 people
- 2 tbsp olive oil
- 1 kg boneless skinless chicken thighs trimmed of fat
- 1/8 tsp salt or to taste
- black pepper freshly ground, to taste
- 1/4 tsp dried sage
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/4 tsp nutmeg
- pinch celery seeds
- 2 sprigs fresh rosemary leaves only, chopped
- 1/3 cup marmalade (see note)
- 3 tbsp balsamic vinegar
- 1/4 cup chicken stock preferably low-sodium
- 2-3 scallions green and white portions, chopped
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.
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.
Calories: 312kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 126mg | Sodium: 388mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 2.2mg