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marmalade & blood orange chicken thighs

28 February 2022 by Dominic Franks

Marmalade Chicken Thighs

We’re back with Chicken Thigh Tuesday and this week I have this absolutely divine marmalade & blood orange chicken thighs stew.  There’s some kind of alchemy that happens when you work with chicken and oranges, especially the fattier bits of the bird such as chicken thighs.  I think it’s the citrus twang that cuts through the rich meat so beautifully that I love.  The great thing about marmalade is that it’s all prepared for you in advance and all your doing is slathering it all over the ingredients.  Job Done.

blood oranges

It also still happens to be blood orange season and so I simply had to include them in this dish to bring their unique flavour and colour.  Again, like the oven-baked chicken thigh risotto I made last week, it’s all done in one pot and uses all your favourite veg.  I’m also throwing in some chickpeas for a different texture and to add bulk but you could sub this for pearl barley, lentils or just good old potatoes.

Marmalade Chicken Thighs

  • 7 or 8 free-range chicken thighs – bone in with skin on
  • 1 carrot – roughly chopped
  • one large onion – sliced into wedges
  • 1 beetroot – cut into wedges
  • 5 garlic cloves – un-peeled
  • 1 x 400g tin of butter beans
  • 1 large glass of white wine
  • 1/2 litre good quality stock
  • fresh herbs – I used rosemary and lemon thyme
  • butter and olive oil
  • salt and pepper
  • 1 blood orange – cut into wedges
  • 4 or 5 tablespoons of your favourite marmalade – I used a three fruit marmalade which was divine.

pre-heat the oven to 180C – I’m using a Mermaid Deluxe 12″ 31cm Roasting Dish with handles but any roasting tin will do..

place the chicken thighs into a bowl with the marmalade and rub it all together with your hands so that the thighs are fully coated

place all the chopped veg and garlic into the dish and spread out evenly… season well with salt and pepper and a sprinkling of fresh herbs… sprinkle over the butter beans.

place the marmalade covered chicken thighs on top, skin side up, pour in the wine and half the stock, season well again with salt and pepper and wedge the blood orange wedges in between the thighs – place some foil tightly on the dish and pop into the oven for 1 hour, after an hour, remove the lid and roast for a further 30 mins until the thighs are gloriously golden.

For more chicken thigh recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!

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Filed Under: Chicken Thighs Tagged With: chicken, chicken thighs, marmalade, marmalade chicken, roast, stew

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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