Chicken with Marmalade and Balsamic Vinegar
Balsamic vinegar and orange marmalade may not sound like an obvious match, but I assure you it makes for a delicious one. Tasty, healthy, and allergy-friendly!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 kg boneless skinless chicken thighs (trimmed of fat)
- 1/8 tsp salt (or to taste)
- black pepper (freshly ground, to taste)
- 1/4 tsp dried sage
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/4 tsp nutmeg
- pinch celery seeds
- 2 sprigs fresh rosemary (leaves only, chopped)
- 1/3 cup marmalade ((see note))
- 3 tbsp balsamic vinegar
- 1/4 cup chicken stock (preferably low-sodium)
- 2-3 scallions (green and white portions, chopped)
Instructions
- 1
Combine the sage, marjoram, thyme, nutmeg, and celery seeds in a spice grinder or mortar and pestle and crush/mix. In a separate container, combine the marmalade, balsamic vinegar, and chicken stock and set aside.
- 2
Season the chicken with the spice blend from step 1 and salt and freshly-ground black pepper.
- 3
Heat the olive oil over medium-high heat for about 45 seconds, or until the oil begins to ripple on the surface. Add the chicken and sear for about 5 minutes (take care not to crowd the chicken or it won't brown properly - work in batches if necessary). Turn the chicken over (it should release from the pan fairly easily), sprinkle with rosemary, and brown for another 5 minutes, or until the chicken is nearly cooked through and still moist.
- 4
Once the chicken is finished, pour the marmalade mixture over the meat and cook for a further 2 minutes, or until the sauce is reduced to a relatively thin sauce/glaze.
- 5
Remove the chicken and serve immediately over wilted bitter greens (e.g. arugula) or with a starchy side like risotto. Spoon some of the sauce over the chicken and garnish with the chopped scallions.