Ingredients

• 4 tbsp good marmalade (preferably Seville orange marmalade)
• 1 tbsp ginger
• finely chopped
• 3 garlic cloves finely chopped
• 2 tsp Dijon mustard
• ½ tsp sea salt
• freshly ground black pepper
• 50ml/1¾fl oz orange juice
• 1 tbsp olive oil
• 8 chicken pieces
• legs or thighs
• 4 spring onions
• finely chopped
• salad or mashed potatoes
• to serve.

Directions

• Heat the oven to 180C/350F/Gas 4.
• In a bowl
• combine the marmalade
• ginger
• garlic
• mustard
• salt
• pepper
• orange juice and olive oil and mix well.
• Add the chicken and coat well.
• Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin.
• Cover the top with foil and bake for 30 minutes.
• Remove the top foil
• spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning).
• Add spring onions near the end of cooking to warm through
• season well
• to contrast with the sweetness of the orange juice
• and serve with salad or mash.