The Great Potato Debate
Sticky Christmas Marmalade Chicken Recipe
And so the great potato debate started…….I, the cook, and therefore more knowledgeable about yesterday’s luncheon dish, wanted mashed potatoes, he, the mere diner and other resident of the Lavender and Lovage household, was adamant that he wanted baked potatoes; we battled it out for at least ten minutes, me saying that this was a saucy dish and therefore needed a pile of fluffy mash to receive the juices and gravy, he saying that all he wanted was a baked spud. So, I compromised, a rare act but I was hungry – I baked the potatoes, BUT, spooned some of the fluffy baked potato out of one of the spuds and mixed it with a dab of butter and a splash of milk for me, eh voila, mashed potatoes without the hassle of peeling! He was happy, and I was happy, which was a result, plus a VERY delicious plate of food too.
Today’s recipe is delectable, whether you serve it with mash or jacket potatoes, and it’s so easy to make too, making it an excellent meal for busy midweek family suppers, or for a lazy weekend. It is adapted from a recipe that I found in a little booklet that came free with Good Food magazine many years ago…….and is my offering for several cooking challenges this month; as the recipe was discovered randomly, I am entering it into Dom’s (Belleau Kitchen) Random Recipes “magazine and leaflets”November challenge. Then, as it is slow cooked, albeit not in a slow cooker, and as it is made with Scottish marmalade, it also fits perfectly into Janice’s (Farmersgirl Kitchen) St Andrews slow cooked event. And finally, this would be the perfect recipe for Bonfire Night, so it’s also being entered into Tea Time Treats, which this month is hosted by Jane (The Hedgecombers) and has Bonfire Night fare as its theme.
I make my own marmalade, and have several jars stacked neatly in the pantry, but, today’s recipe was made using a jar of Mackays Christmas Marmalade with Cranberries and Spices, kindly sent to me by Mackays, along with some jars of Christmas Preserve with Mulled Wine too. The marmalade with cranberries and spices was perfect with the chicken and after a long, slow cook, the marmalade melts onto the chicken juices and stock to make a delightful orange sauce-cum-gravy. As ever, I tweaked the recipe to suit my needs, in place of chicken breasts, I used cheaper (and tastier) chicken thighs as well as extra marmalade. The marmalade adds a lovely stickiness to the skin of the chicken and is the “secret ingredient” in this simple “five ingredient” recipe. I have cooked with Mackays’ preserves and marmalade before, and you can see my other recipes here: Chocolate Marmalade Brioche Bread and Butter Pudding, Marmalade Glazed Ham/Gammon, Steamed Raspberry & Whisky Sponge Pudding and Scottish Rhubarb & Ginger Crunchy Streusel Cake.
I hope you enjoy the recipe, which is shared below……by all means use chicken breasts if you prefer, but I think chicken thighs give a better result. That’s all for today, have a relaxing weekend, Karen