Marmalade offers its bittersweet glossiness to more than just toast. Paired with mustard and soy it makes a great marinade for chicken – or try it drizzled over gammon steaks as they grill.
1 of your 5 a day
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 4 tbsp Essential Fine Cut Seville Orange Marmalade
- 1½ tbsp low salt soy sauce
- 1½ tbsp Essential Dijon Mustard
- 4 Essential British Chicken Legs
- 400g Essential Broccoli, trimmed, cut into long florets, thicker stems halved
- 1 tbsp Essential Olive Oil
- 2 x 400g packs Essential Mashed Potato
- Sesame seeds, toasted, to serve (optional)
Method
Preheat the oven to 190ºC, gas mark 5. Ina large mixing bowl, combine the marmalade,soy sauce and mustard. Add the chicken andcoat in the marinade (see cook’s tip). Arrangethe chicken in a large roasting dish, pour overthe excess marinade, then add 3 tbsp waterto the base of the dish. Roast for 35 minutes,basting the chicken in the juices halfway.
In a clean bowl add the broccoli. Pour overa kettle of just-boiled water and leave thebroccoli to blanch for 3 minutes. Drain, thentoss with the oil and season lightly. Stir intothe tray with the chicken and roast for a final10 minutes, until the chicken is cooked through,the juices run clear and there is no pink meat.
Heat the mashed potato according to packinstructions and serve with the chicken andbroccoli. Sprinkle some toasted sesame seedsover the top, if liked.
Cook’s tip
If you want to boost the vegetable content, replace the mashed potato with a carrot, swede and potato mash. You can chill the marinated chicken for up to 4 hours before cooking. Just take it out of the fridge 20 minutes before roasting.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,829kJ/ 676kcals |
|---|---|
Fat | 32g |
Saturated Fat | 8.6g |
Carbohydrates | 49g |
Sugars | 18g |
Fibre | 7.8g |
Protein | 45g |
Salt | 2.1g |
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