spicy roasted chicken and sausages with marmalade and thyme

by Sam on May 8, 2013

spicy roasted chicken and sausages with marmalade and thyme

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.

spicy roasted chicken and sausages with marmalade and thyme

spicy roasted chicken and sausages with marmalade and thyme

I look forward to connecting with you again in the future.

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Leave a Comment

{ 15 comments… read them below or add one }

Cynthia Simpson May 8, 2013 at 4:55 pm

This sounds delicious and perfect for a dinner, will definitely try it!

Emily @dishtell.com May 8, 2013 at 6:15 pm

I just adore your photographs. And this sausage recipe sounds aaaa-mazing.
Emily

Laura (Tutti Dolci) May 8, 2013 at 10:06 pm

I love roasted chicken, how delicious!

Tandy May 9, 2013 at 5:57 am

The dishes you created are fantastic Sam. I also have a kitchen full of their products :)

Jo May 9, 2013 at 7:04 am

Hi there, would you be able to advice the amount of chicken stock made from Nomu chicken Fond you use to make 400ml of stock ?

Sam May 9, 2013 at 10:36 am

HI Jo – you will need 1 T of fond for 400ml.

Sam May 9, 2013 at 10:36 am

Thanks Tandy :-)

Sam May 9, 2013 at 10:37 am

Thank you Emily, I’m rather a fan of roasted sausage (in some liquid). This way they don’t burn and cook slowly. These remain super juicy too.

Sam May 9, 2013 at 10:37 am

Enjoy Cynthia. Throw in a few new potatoes and you have a one ‘pot’ easy supper.

Hilary May 10, 2013 at 10:59 am

Hi Sam, met you last night at the crush event! So glad! Looking forward to making this delicious looking meal and getting your cook book!

Sam May 10, 2013 at 11:56 am

Hi Hilary. Thank you and Lovely to meet you too :-)

Trisha Jones May 10, 2013 at 12:49 pm

My mouth is watering. Going to make the chicken with the stuffed mushrooms as a starter.

x

Sam May 10, 2013 at 1:35 pm

HI Trisha – that sounds great. You could even use large brown mushrooms for starter portions

Hilary May 13, 2013 at 7:51 pm

Made this on Saturday for some friends and it was delicious! I thought they were going to lick the dish! Can’t wait to try the other recipes in your cookbook!

Sam May 13, 2013 at 8:04 pm

Great to hear Hilary, glad you enjoyed this.