Sunday, March 24, 2013

Marmalade Chicken

I struck out with my recent batch of orange marmalade.  Arielle, who's usually a fan of citrus and sour, complained that my concoction was too acidic. The marmalade made little Alexander's face pucker and his tongue tingle.  Epic fail, Mom! 

How to salvage a fail? Disguise it, water it down and use it as a sauce. Project Salvage-A-Fail was in full swing.

In my fridge, next to the marmalade was a package of skinless, boneless chicken thighs. Why not introduce the two in a hot skillet?

Marmalade Chicken
Chicken parts (I used 10 skinless, boneless thighs)
3 cloves garlic, chopped
1/2 cup chicken stock or water
3 Tablespoons Orange Marmalade (recipe here)
Salt and pepper to taste

In a skillet with oil, brown the chicken with the garlic.
While the chicken is browning, combine the stock with the marmalade.
Pour the marmalade sauce into the skillet with the chicken. 
Cover and simmer over low heat for about 15 minutes. 
Marmalade chicken with quinoa and greens 

The kids gobbled up my marmalade chicken. They even asked for seconds. Mom's epic fail wasn't so lame after all.
The marmalade also works well to flavour pork chops. Mix in a teaspoon of grated ginger, a couple of tablespoons of soya sauce and tablespoon of brown sugar. Spread the zesty marinade over the chops and broil until done. 

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