Sticky Marmalade Chicken and Crispy Fried Rice
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
Come cook with Alison Crouch, an experienced chef, restaurant manager, recipe creator, teacher, and food presenter. In this session, she will show you how to make tasty marmalade chicken with crispy rice and onions.
In this 30-minute session, Alison demonstrates how to oven-bake the chicken in a rich marmalade, soy and mustard glaze, prepare soft, tangy onions, and create golden crispy rice cooked in a frying pan. The recipe serves two and is perfect if you are looking for an enjoyable home-cooking session with plenty of tips to try in your own kitchen.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
For the chicken
- 2 tbsp Fine Cut Seville Orange Marmalade
- 1 tbsp soy sauce
- 1 tbsp Dijon Mustard
- 4 Chicken thighs
- 2 florets of sprouting Broccoli, trimmed, cut into long florets, thicker stems halved
- 1 carrot
- 1 tbsp olive oil
- Handful of parsley
For the crispy rice
- 300g cooked cold rice
- 50g butter
- 1 tbsp oil
- A little salt
For the onions
- 2 red onions, sliced
- 2 tbsp oil
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 2 bacon rashers, chopped
Method
- Preheat the oven to 190ºC, gas mark 5. In a large mixing bowl, combine the marmalade, soy sauce and mustard. Add the chicken and coat in the marinade. Leave for 30minutes. Arrange the chicken in a large roasting dish, pour over the excess marinade, then add 3 tbsp water to the base of the dish. Roast for 15 minutes, basting the chicken in the juices halfway.
- Stir the sliced vegetables into the tray with the chicken and roast for a final 20 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat and the vegetables are soft. Stir in half the parsley.
- Fry the red onions with the bacon for 25 minutes in a little oil. Stir in the vinegar and brown sugar. Cook for a further 20 minutes until soft, do not caramelise. Add a little water if it becomes dry.
- For the rice: line a frying pan with greaseproof paper. Melt 25g butter on the paper with the oil. Add the rice and stir in the remaining butter. Place a cartouche over the top and cook through until golden and crispy underneath. To look at how the rice is cooking gently lift the paper to peep underneath. It will take about 10 to 15 minutes.
- Serve the crispy rice topped with the marmalade chicken and onions. Garnish with the remaining parsley.
Alison's recipes
If you enjoyed this session with Alison, you can explore more of her recipes here!
