Sicilian Blood Orange Marmalade Roasted Chicken & Sausages
Fortnum & Mason suggested this gold medal winning marmalade was particularly good with sausages. We've taken this one step further by adding some humble chicken pieces to create a luxurious and ridiculously easy one-pot dish. Tasting is believing.
Serves 4
Ingredients:
- 8 chicken thighs and legs
- 400g Cumberland sausages
- Olive oil, chilli flakes, cayenne pepper, dried thyme for rub
- Fresh thyme; reserve some sprigs for garnish
- 1 x 340g jar Radnor Preserves' Sicilian Blood Orange Marmalade
- 1 blood orange cut into eighths
- 500g potatoes
- 400 ml chicken stock
Method:
- Preheat oven to 200°C
- Heat olive oil in large nonstick pan. Rub chicken pieces with mixture of chilli flakes, cayenne pepper and dried thyme, and sear in pan.
- Place on top of sprigs of fresh thyme in a deep casserole dish, with the sausages, orange pieces and potatoes.
- For easy chicken stock, add 400 ml boiling water to Knorr chicken stockcube and stir in the marmalade. Pour mixture over pan contents and roast uncovered for 45 minutes, until burnished gold.
To buy Sicilian Blood Orange Marmalade, click here
To buy Blood Orange, Chilli & Smoked Sea Salt Marmalade, click here
