Mexican Marmalade Chicken
Servings 4
Prep time
15 minsCook time
45 minsTotal time
1 hrThis is such an easy dish to make, and one of those reliable mid-week meals when you want something that tastes great but demands no real effort. The key is to use boneless chicken thighs, as breast meat will end up dry.
Ingredients
Method
- Preheat oven to 180°C.
- In a bowl, combine marmalade, stock concentrate, hot water and tequila. Add chicken, toss to coat, then add salt and Mexican seasoning. Transfer to an ovenproof dish and bake for 30 minutes or until chicken is cooked through and golden (there should be no pink flesh and juices should run clear when pierced with a sharp knife in the thickest part). Remove chicken from oven dish and keep warm.
- Pour juices from oven dish into a saucepan and place over medium heat. Bring to a simmer and reduce by half.
- In a separate saucepan over medium heat, melt butter then add leek. Cook, stirring regularly, until leek is tender. Season to taste with salt and pepper.
- To serve, place chicken on serving plates with buttered leeks alongside. Top with reduced sauce and toasted walnuts.
Simon says ...
I used boiled brown rice in this recipe but you can use any rice you prefer. It would also work well with mashed potatoes.
To clean leeks, soak in cool salted water for 20 minutes. The salt helps break down the dirt particles and kill any bacteria that may remain between the leaves.