Chinese-style kale
Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces
Chinese-style lemon marmalade chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g lemon marmalade
- 2 garlic clovescrushed
- small knob of gingerpeeled and finely grated (about 1 tbsp)
- 1 tbsp soy sauce
- 1 tsp sunflower oil
- juice and zest 1 lemon
- 8 chicken thighsskin on and bone in
- 2 spring onionssliced diagonally
- riceand stir-fried Tenderstem broccoli, to serve
Nutrition: per serving
- kcal249
- fat16g
- saturates4g
- carbs6g
- sugars5g
- fibre0g
- protein21g
- salt0.9g
Method
step 1
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.
step 2
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.
step 3
Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.
