My friend Wendi sent me a lockdown gift of her home made chunky marmalade. Delicious. The real sharp taste of Seville oranges! I had some chicken thighs lurking in the freezer so I thawed them and made this simple casserole. The sweetness of the sauce is balanced by a splash of wine vinegar. You can use chicken breasts as a substitute for thighs. Cut them in half before cooking.

Serve with plain rice and a simple salad.

For the sauce

  • 2 oranges
  • 1 dessertspoon chunky marmalade
  • 100 ml water
  • 1 heaped teaspoon Marigold bouillon powder
  • 1 teaspoon tomato puree
  • 1 tablespoon wine vinegar
  • Salt and pepper to taste

1 tablespoon plain flour

1 teaspoon dried thyme

4 chicken thigh fillets


1 large onion, finely chopped

2 garlic cloves, crushed

Pre heat the oven to 160 c

Pare the zest from one of the oranges then squeeze out its juice. Cut the second orange in half and squeeze its juice, setting it aside to use later. Prepare the sauce by mixing together the marmalade, water, orange juice, zest, stock powder, tomato puree, vinegar, salt and pepper.

Shake out the flour on to a plate and mix in the dried thyme. Prepare the chicken by cutting each thigh in half then dredging each in the flour mix.  Warm the oil and sweat the finely chopped onion until it is just on the verge of colouring. Lower the heat and add the crushed garlic and let it cook for about a minute.  Take it out of the pan and set it aside for the moment.

Add some more oil to the pan, raise the heat and let the chicken pieces colour on both sides until they are flecked with brown.

Add the sauce liquid and bring it to the boil. At the exact moment when it boils, remove the chicken pieces and put them in the oven-proof casserole along with the onion and garlic. Let the sauce simmer for about 3 minutes to thicken a little then pour it over the chicken.

Tuck a piece of foil around the chicken and put the lid on the casserole. Put it in the oven. After 20 minutes reduce the heat to 140 c. Let it cook for another 1 hour 40 minutes.

Add the reserved orange juice and gently mix it in. Cut two wedges of fresh orange from the remaining half for garnish as you serve the chicken with some plain rice and a simple salad.