Rosemary Chicken with Sweet and Sour Marmalade

By Brittny -



Don't judge by the photo - this looks like shit. But it tastes amazing. So, this recipe comes from Fine Cooking and I've had it forever. I can't believe I waited this long to try it. I give it a 9 because it explodes with flavor, it's easy to make, and it's unique. I've made it THREE times since trying this recipe during the summer. I paired it with mushroom risotto, pesto, and black bean salad. If you want a flavorful recipe, you've got it. (I can't figure out why the first pic is massive ... sorry, guys)

1 Tbs. plus 1 tsp. of minced fresh rosemary 
2 tsp. dark brown sugar 
2 tsp. kosher salt 1 tsp. ground black pepper 
1 tsp. crushed red pepper flakes (don't skimp on this)
2 Tbs. vegetable oil2 1⁄2 lb. chicken (If you don't have this much chicken, then cut the spice amounts in half. The spices go a long way)
1/2 cup orange marmalade 
1⁄8 cup rice vinegar
In bowl, mix 1 Tb. rosemary with brown sugar, salt, pepper and red pepper flakes. In a shallow pan, drizzle oil over the chicken and toss to coat. Sprinkle chicken evenly with rosemary mixture. Warm marmalade, vinegar, and remaining rosemary in small saucepan over low heat until just warm. Set aside in a warm spot. Cook chicken. Serve hot with individual bowls of marmalade dipping sauce. 

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