Chicken with Marmalade and Cinnamon

Chicken with marmalade and cinnamon


8 x Chicken thighs
900g new potatoes, washed and halved if large
2 x oranges, zest and juice of one, the other quartered
2tbsp thick-cut marmalade
2 garlic cloves, crushed
1 cinnamon stick


1. Season the chicken joints, put in a shallow flame proof casserole dish and cook on both sides until brown. Add potatoes and remove from heat.

2. Mix the orange zest and juice, marmalade and garlic together, and season. Pour over the chicken with about 200ml or 7fl oz of water add the cinnamon stick. Bring to the boil, turn down and simmer until the chicken is cooked through and the potatoes are tender.

3. Add the orange quarters 5 mins before the end of the cooking time add a little more water if necessary. Remove the cinnamon stick and sprinkle with chpped parsley to serve.

It's an unusual combination, but you just taste it - you'll be amazed at the flavour.