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Easy Marmalade Chicken

This is a great weekday meal with citrus flavor and a touch of curry spice. This simple dish was inspirired by a hometown cookbook, Tampa Treasures.
A blend of fenugreek, cumin, & tumeric are a good substitute to the curry powder. Fenugreek (that "curry"flavor!) 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.
Cook Time 1 hr
Course Main Course


  • 3 boneless chicken breasts or 2 turkey thighs
  • ¾ cup marmalade (1, 8oz jar)
  • 1/4 cup mustard dijon
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 lemon, thinly sliced (optional)
  • 1 Tablespoon 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, lemon juice, curry powder, and salt. Pour mix over top of meat. Cover and bake 40 minutes. Remove chicken from oven and baste with pan juices. Remove foil. Top with lemon slices and bake 30 min more. Place the chicken on 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.


I grew up with a similar recipe from the Junior League cookbook and later adapted it to fit my food allergies by blending my own curry seasoning. 
The original recipe uses a full 16 ounces of preserves, so don't skimp on the marmalade here!
If you are an adventurous eater try a different jam (Pineapple Habanero?) or seasoning profile (garlic or dill?) with the same cooking technique.
Keyword Jam, Savory, Sunshine Marmalade