This sweet, sticky chicken is lip-smackingly good!
Ingredients
- 1 whole chicken, quartered
- 1 tablespoon olive oil
- 2 cups hot water
Orange marmalade and rosemary glaze
- 3/4 cup orange juice
- 1/3 cup orange marmalade
- 1/4 cup maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh rosemary, chopped
Method
- Step 1Make glaze: Stir orange juice, orange marmalade, maple syrup, Dijon mustard and chopped fresh rosemary in a saucepan over low heat for 2 minutes or until marmalade dissolves. Increase heat to medium-high. Simmer for 15 minutes or until the glaze thickens.
- Step 2Heat 1 tablespoon olive oil in a large frying pan. Cook 1 whole chicken, quartered, for 2-3 minutes each side or until brown.
- Step 3Place 2 cups hot water and 2 tablespoons glaze in a roasting pan. Place chicken pieces, skin-side down, in the mixture. Cover with foil. Bake at 180°C, turning once, for 45 minutes or until just cooked.
- Step 4Preheat barbecue grill or chargrill on medium. Brush chicken with glaze. Cook for 2-3 minutes each side or until caramelised and slightly charred.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1934 kj
Energy
13g
Fat Total
3g
Saturated Fat
52g
Protein
176mg
Cholesterol
187.51mg
Sodium
34g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Also try duck or turkey pieces.
Top tips: Don’t let your glaze boil or it may catch on the base of the pan.
If the glaze is too thich to brush, reheat slightly in the microwave.
Spoon half your glaze into a bowl before you start brushing. This way you only use as much as glaze as you need.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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