It seems that every week, every day and maybe even every hour is dedicated to a specific food. It’s either National Bacon Day or Chocolate Sundae Month or International Ham Sandwich Hour (I may or may not have made that last one up) so it’s hard to keep track of what food “holiday” is coming up next.
However, when Mackays emailed me and informed me that March 1-8, 2014 was World Marmalade Week and that they were going to celebrate at the Marmalade Festival in Cumbria, UK, I perked up a bit. Yes, there was even a hashtag: #mackaysmarmalademarch
You see, I grew up on jams and jellies. Marmalade was a rare, foreign treat that my parents only bought once in a very long while. So it was special. Plus, I also loved Paddington Bear as a child, so if he was crazy about marmalade, shouldn’t we all be?
The citrusy zing of marmalade appeals to me as well and when Mackays challenged bloggers to create something using their marmalade products (which comes in a lovely range of NINE flavours!), I immediately thought about baking something. But instead, when I found myself trying to come up with something for dinner last week, I ended up creating this simple, yet flavourful chicken dish instead.
ingredients
- 6 tablespoons Mackays Lime and Lemon marmalade, warmed gently
- 2 tablespoon whole grain Dijon mustard
- coarse salt, to taste
- freshly ground pepper, to taste
- 2 chicken thighs (with bone in and skin on)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
directions
- Preheat the oven to 400 degrees F. Line a roasting pan with baking paper.
- In a small pan, gently warm the marmalade so that it softens up and is easy to stir (but not too runny!)
- Mix the marmalade and whole-grain mustard with some salt and pepper in a large bowl. Add the chicken and coat the chicken well with the marmalade-mustard mix.
- Arrange the chicken skin-side up in the roasting pan and drizzle the remaining marmalade mixture over the chicken.
- Drizzle chicken with lemon juice and olive oil.
- Roast uncovered for 40-50 minutes until the chicken is golden and cooked through, basting with the juices once or twice.
If you’re feeling like really celebrating marmalade, you can follow the meal with some of my pink grapefruit marmalade ice cream, made with Mackays Pink Grapefruit Marmalade.
Disclosure: kitchen frolic received product samples courtesy of Mackays in order for this recipe to be developed. This in no way affected our opinions; all opinions expressed are our own. Please read our disclosure policy for further information.
This sounds delicious! Marmalade was also a special item in my childhood as only my grandparents liked it, so I got to taste it very rarely. What a great idea to put it on chicken thighs.
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