I was delighted to be asked to contribute to the Nomu May recipe mailer which goes out to their large subscriber base each month. My kitchen is loaded with their products (which I love and use all the time), so I didn’t have far to go to get what was needed for the recipe development.
This chicken dish is a twist on a recipe I have in my cook book for a marmalade chicken and sausage tray bake. And while we are on that, Nomu are giving away 3 copies of my book to anyone who subscribes to their mailer this month. Click here to do just that if you are not already subscribed.
How cool is that?
Recipe | Serves 4
- 3T olive oil
- 8 chicken pieces (bone in, with or without skin)
- 2 T Nomu Moroccan Rub
- 400ml chicken stock made from Nomu chicken Fond
- 3 ½ T fine-cut marmalade
- 1½T chopped thyme
- 250g pork sausages (or chipolatas)
- 1 orange cut into 8 pieces
Preheat the oven to 200°C. Heat the olive oil in a large nonstick pan.
Lightly coat the chicken pieces in the Moroccan Rub, shaking off any excess. Fry until golden brown on both sides (the pieces don’t have to be cooked through), and transfer to a roasting pan deep enough to hold the liquid.
Mix the stock, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
* tip: Serve this with steamed green beans or asparagus.
* tip: To make this a one pot supper, add 500g new potatoes and roast these with the chicken and sausages.
If you are living in a country that doesn’t not have have access to the fabulous Nomu products, you can replace the Moroccan Rub with any other Moroccan spice mix, or make your own. Dukkah could work, although it is not quite as spicy as the rub, so add some chilli as well.
I look forward to connecting with you again in the future.
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