• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 ml olive oil

  2. 4 red hot chillies , roughly chopped

  3. 1 pinches salt

  4. 1 tbsp tomato puree

  5. 4 chicken legs , skin removed

  6. 1 pinches black pepper

  7. 1 tbsp olive oil

  8. 60 g thick-cut marmalade

  9. 3 tbsp mint leaves , chopped

  10. 1 large orange , zest

  11. 3 cloves garlic , finely chopped

Instructions Jump to Ingredients ↑

  1. For the chilli oil, heat 1 tablespoon of olive oil on the hob, add the chopped chillies and fry over a gentle heat for 2-3 minutes. Add a pinch of salt and the tomato puree and stir well.

  2. Gradually stir in the remaining olive oil, a little at a time. Turn up the heat and let the chillies sizzle for a minute, then reduce the heat and simmer gently for 20 minutes. Remove from the hob and leave to cool.

  3. Pass the cooled oil through a muslin cloth or clean tea towel and pour into a sterilised bottle. Keep aside until ready to use (it will last up to 4 weeks).

  4. Preheat the oven to 180C/gas 4.

  5. Sprinkle the chicken with salt and pepper. Drizzle the oil onto a roasting tray and place the chicken pieces on top.

  6. In a mixing bowl, combine the marmalade, mint, orange zest, garlic and a little more seasoning. Spread the mixture over the chicken joints. Cook for 25-30 minutes, until tender.

  7. Serve the chicken drizzled with a little chilli oil, accompanied by a bowl of steamed rice and a fresh orange and rocket salad.


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