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Easy Marmalade Chicken

This is a great weekday meal with citrus flavor and a touch of curry spice. The most uncommon ingredient here is fenugreek. Fenugreek is, in my opinion, the most important part of the curry powder blend. It is commonly used in Indian cuisine and is known to be good for nursing mothers, children and adults with digestive issues, and those with diabetes. If unavailable, simply substitute 1 teaspoon curry powder for both the fenugreek and the cumin. Or go really crazy and try using dill, saffron, or chipotle.

3 boneless chicken breasts or 2 turkey thighs
¾ cup marmalade
1/4 cup mustard (brown, yellow, or dijon)
2 Tablespoons white wine (or lemon juice)
1 1/2 teaspoons fenugreek seed
Pinch cumin seeds
1/2 teaspoon salt
1 lemon, thinly sliced (optional)
2 Tablespoons cornstarch (optional)

Preheat oven to 350. Arrange chicken in shallow baking dish, dutch oven, or crock-pot. In a small bowl, whisk together the marmalade, mustard, wine, fenugreek, cumin, and salt. Pour mix over top of meat. Cover and bake 40 minutes. Remove chicken and baste with pan juices. Top with lemon slices and bake 30 min more. Remove the chicken to a plate and keep warm.

You can stop there and use the sauce in the pan as-is (which makes a darn fine meal), or finish the plate by cooking down the pan juice into a rich gravy. To do this, prepare a small bowl or glass measuring cup with the 2T cornstarch. Scoop about 1/2 cup of cooking liquid from the pan, and slowly whisk this liquid into the cornstarch to create a smooth, thin paste. Stir the mixture back into the pan and bring to a boil. Cook until thick and velvety. Pour over chicken to serve.