- 200g lemon marmalade
- 2 garlic cloves, crushed
- small knob of ginger, peeled and finely grated (about 1 tbsp)
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 8 chicken thighs, skin on and bone in
- 2 spring onions, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- rice and stir-fried Tenderstem broccoli, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.
Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.
Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.