Have you tried making marmalade? It’s so simple to make and homemade is so much better than store bought as you can control the sugar content.
I used Ojai Pixie Tangerines to make my marmalade. Ojai Pixie Tangerines are currently in season and they are juicy, seedless and oh so sweet!
This orange marmalade chicken recipe is quick and easy and perfect for a weeknight dinner. I made the marmalade the night before so it’s ready to use. And while the chicken is baking, you can make rice or vegetables.
Here are some options for the sauce:
For a sweeter sauce, add honey or brown sugar
For added spice, add garlic chili sauce, Sriracha or red pepper flakes
Instead of soy sauce, use ground mustard
Add 1/2-1 teaspoon of sesame oil
Quick Orange Marmalade
2 pixie tangerines - washed thoroughly
1⁄2 -1 cup sugar (depending on sweetness desired)
Juice of 1/2 lemon (optional)
1-2 Tablespoons water (as needed, if you prefer a thinner consistency)
Cut off the ends of the tangerine and discard.
Cut tangerines in half lengthwise, then slice each half into 6-8 sections.
Transfer to a food processor and pulse until peels are in small pieces and uniform in size.
Into a saucepan, add tangerines, sugar and optional lemon juice and bring to a boil.
Reduce heat and simmer for 10-15 minutes, stirring often. Add water if you prefer a thinner consistency.
Cool and transfer to a jar or container and refrigerate.
Orange Marmalade Chicken
1 Tablespoon olive oil
6 chicken thighs (or other chicken pieces)
Salt and pepper
Optional garnish: green onions or cilantro
1/4- 1/2 cup orange marmalade
1 Tablespoon soy sauce
1-2 garlic cloves,, minced
Preheat oven to 400 F degrees.
Heat oil in an oven safe skillet. Season chicken with salt and pepper and brown for about 5 minutes on each side.
Meanwhile, prepare the sauce by stirring all ingredients in a bowl.
Turn off the heat and spoon the sauce on top of each chicken thigh.
Transfer skillet to the oven and bake for 25-28 minutes or until chicken is cooked.
Garnish with optional herbs before serving.