Time 35m Yield 2 Number Of Ingredients 7 Steps:
Preheat the oven to 200 C / 400 F. Place the chicken pieces (skin side up) on a flat baking tray covered with foil or parchment paper. I used foil as I was at a friend’s house but ideally you would want to use parchment paper. Otherwise, drizzle the tray with some olive oil. The parchment paper is mostly there to catch any sweet juices and to prevent them from sticking to your tray, which is a pain in the *** to clean. So, the chicken is on the tray, not sprinkle with pieces with salt and some pepper. Put the tray in the oven, middle shelf, and bake for 17 minutes. In the meantime, mix together the marmalade, mustard and lemon juice in a small bowl and set aside. After 15 minutes, remove the chicken and spread the marmalade over the top. Place the tray back in the oven for 15 more minutes. Prepare a side of vegetables or a salad while it’s cooking.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl. Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the grill, brush on more glaze, and serve.
Time 2h10m Yield 2 to 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees F. Melt 1 tablespoon butter. On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes. Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don’t want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you’ll get a deep nutty crispness. Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes. To make Citrus Marmalade: Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it’s nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.
Time 30m Yield 3 serving(s) Number Of Ingredients 10 Steps:
Pound chicken breasts to a thickness of 1/4". Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until golden brown, about 1-1/2 minutes per side. Remove from skillet and keep warm. Add Grand Marnier to skillet. Bring to a boil, scraping brown bits. Blend in marmalade. Mix in remaining ingredients and reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes. Check frequently to avoid burning glaze. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
In a large pan, heat the extra-virgin olive oil over medium-high to high heat. Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more. In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
Time 30m Yield Serves 4 Number Of Ingredients 0 Steps:
Season chicken with salt and pepper. Fry in the olive oil for 10 minutes turning over half way Add stock, marmalade and thyme. Simmer for 5 minutes. Remove the chicken and keep warm. Boil the mixture to a syrup and pour over chicken.
Time 50m Yield 4 Number Of Ingredients 3 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top. Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes. Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.
Time 30m Yield 2 dozen. Number Of Ingredients 12 Steps:
Cut wings into three sections; discard wing tip sections. In a small saucepan, combine the marmalade, water, lemon juice, soy sauce, horseradish and garlic. Bring to a boil; cook until liquid is reduced to about 3/4 cup., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. , Transfer wings to a large bowl; add sauce and toss to coat. Serve immediately.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.
Time 3h15m Yield 4 chicken breasts, 4 serving(s) Number Of Ingredients 7 Steps:
In a small saucepan, combine the marmalade, vinaigrette, salsa, salt, pepper, and garlic powder. Heat the mixture, simmering, until the marmalade has melted. Set aside to cool completely. Divide the marmalade in half. Place the chicken in a food storage bag. If desired, pound gently with a mallet or heel of hand to even thickness. Add one half of the cooled marinade mixture, seal the bag, and refrigerate for at least 2 hours. Take chicken from the marinade and discard the USED marinade. Pour the second half of the marinade into a saucepan. Bring marinade to a boil; reduce heat to low and simmer for 5 minutes. Grill chicken for about 5 to 6 minutes on each side, or until chicken is cooked through. Serve chicken with hot reserved marinade.
Yield Serves 4 Number Of Ingredients 6 Steps:
Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally. Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes. Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.
Time 55m Yield 4 servings Number Of Ingredients 6 Steps:
Heat oven to 400°F. Place chicken, beans and potatoes in 13x9-inch baking dish sprayed with cooking spray. Mix remaining ingredients until blended; pour over ingredients in dish. Bake 30 min. or until chicken is done (165°F) and vegetables are tender.
