This chicken dish is a twist on a recipe I have in my cookbook for a marmalade chicken and sausage tray bake. I was delighted to be asked to contribute to the Nomu recipe mailer which goes out to their large subscriber base each month. My kitchen is loaded with their products (which I love and use all the time), so I didn’t have far to go to get what was needed for the recipe development.
3T olive oil
8 chicken pieces (bone in, with or without skin)
2 T Nomu Moroccan Rub
400ml chicken stock made from Nomu chicken Fond
3 ½ T fine-cut marmalade
1½T chopped thyme
250g pork sausages (or chipolatas)
1 orange cut into 8 pieces
Preheat the oven to 200°C. Heat the olive oil in a large nonstick pan.
Lightly coat the chicken pieces in the Moroccan Rub, shaking off any excess. Fry until golden brown on both sides (the pieces don’t have to be cooked through), and transfer to a roasting pan deep enough to hold the liquid.
Mix the stock, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
tip: Serve this with steamed green beans or asparagus.
tip: To make this a one pot supper, add 500g new potatoes and roast these with the chicken and sausages.
If you are living in a country that doesn’t not have have access to the fabulous Nomu products, you can replace the Moroccan Rub with any other Moroccan spice mix, or make your own. Dukkah could work, although it is not quite as spicy as the rub, so add some chilli as well.
Michael’s wine recommendation – click here
Sam Linsell is one of favourite foodbloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful foodblogger, writer, food consultant, foodstylist, teacher and all round lovely woman, she very generously allows me to use her recipes to match the wines about which I write. Do visit her website and subscribe to her feeds, you will be as enthralled as I am to get her lovely recipes and photos.