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Recipe

Marmalade chicken with lentil salad

Crispy skinned chicken is baked in a sweet orange marmalade glaze. Serve on a bed of fresh, fragrant lentil and tomato salad for a tasty Summer meal.

May 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Marmalade chicken with lentil salad
  • 500 gram chicken thigh fillets, trimmed
  • 1/3 cup marmalade
  • 400 gram can lentils, drained, rinsed
  • 250 gram punnet cherry tomatoes, halved
  • 1/2 cup chopped parsley
  • 1 tablespoon extra virgin olive oil

Method

Marmalade chicken with lentil salad
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper. Place chicken on prepared tray and season well.
  • 2
    Spoon marmalade into a small bowl. Microwave on high 20 seconds, to melt. Pour marmalade over chicken, turning to coat.
  • 3
    Bake 20-25 minutes, basting once, until golden and cooked through. Cool slightly. Slice.
  • 4
    Meanwhile, combine lentils, tomatoes, parsley and oil in a medium bowl and season to taste. Toss well to combine. Serve salad topped with sliced chicken.

Notes

Drizzle salad with a little red wine or balsamic vinegar or a squeeze of lemon juice for more flavour.

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