Wednesday, 24 February 2016

Recipe - Chipotle Marmalade Chicken

National Marmalade Week kicks of on Sunday and I've been asked by Mackays Jams to come up with a few recipes that use marmalade as a key ingredient. A few weeks ago, I prepared a fantastic Mackays Marmalade Martini, however i think they were looking for a recipe that all the family could enjoy. The obvious uses for marmalade would lean towards desserts but as I don't have much of a sweet tooth, I needed to come up with a savoury recipe that could use the bitterness of the orange but not be overpowered by the sweet orange preserve. Hopefully my chipotle marmalade chicken recipe ticks all the boxes.

  • 2 chicken breasts
  • 2 tbsp cider vinegar
  • 1 tsp chipotle Tabasco
  • 2 tbsp chipotle paste
  • 1 clove garlic, chopped
  • 4 tbsp marmalade - I used Mackays Vintage Dundee Orange marmalade

  • Mix the marmalade, chipotle, cider vinegar, chopped garlic and chipotle Tabasco together to make a marinade
  • Slice the chicken breasts into fillets about 1.5cm thick before adding to the marinade and leaving for at least 20 minutes
  • Heat a griddle until smoking then add the marinated chicken breasts, cooking for 3-4 minutes on each side.
  • Whilst the chicken is cooking, pour the leftover marinade into a small saucepan and reduce down until you are left with a sticky sauce.

Tonight I served my chipotle marmalade chicken with couscous and a little guacamole, making sure to cover the tender chicken with the sticky sauce. The balance of flavours was fantastic! The heat and smokiness from the chipotle dominated the palate whilst the sweetness and bitter orange notes from the marmalade helped keep the spice in check.
Why not give this recipe a go and let me know how you got on? Or do you have a recipe that includes marmalade as a key ingredient? If so, post your recipe on the Gerry's Kitchen Facebook page and I'll try it out.


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