What are the main ingredients in Chilli-marmalade Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chilli-marmalade Chicken?

Calories: 1078, Carbs: 134 grams, Fat: grams, Protein: 64.7 grams, Sugar: 41.7 grams, Salt: 1403 grams

How do I prepare Chilli-marmalade Chicken?

SO IMPRESSIVE: Plate up the rice. Top with the chilli-marmalade chicken and side with the garlic green beans. Garnish with the remaining chili, the toasted sesame seeds, and the chopped coriander. GARLIC GREEN BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan, season, and cover. TOASTED SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NICE RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHICKEN & MARMALADE MARINADE: Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, ½ the grated garlic, the grated ginger, ½ the sliced chili, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.

What should be prepared from my kitchen to make Chilli-marmalade Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chilli-marmalade Chicken

Say it with us: “It’s time to make a mouthwatering meal featuring a marmalade marinade!” It starts with a bed of fluffy basmati rice, then comes the chicken pieces glistening with a chilli-marmalade marinade glaze, sided with pan-fried green beans with garlic. Finished with toasted sesame seeds and fresh coriander.

Chilli-marmalade Chicken

with white basmati rice & green beans

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

Chicken
Free-range Chicken Pieces
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Beans
Marmalade
NOMU Roast Rub
Onion
Onions
Vinegar Soy Mix
White Basmati Rice
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CHICKEN & MARMALADE MARINADE
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, ½ the grated garlic, the grated ginger, ½ the sliced chili, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan, season, and cover.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-marmalade chicken and side with the garlic green beans. Garnish with the remaining chili, the toasted sesame seeds, and the chopped coriander.

Free-range Chicken Pieces - 2
Onion - 1
Vinegar Soy Mix - 40ml
NOMU Roast Rub - 5ml
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Marmalade - 40g
White Basmati Rice - 100ml
White Sesame Seeds - 10ml
Green Beans - 100g
Fresh Coriander - 3g

Download the Recipe

Serves 2

CHICKEN & MARMALADE MARINADE
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, ½ the grated garlic, the grated ginger, ½ the sliced chili, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 3-4 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan, season, and cover.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-marmalade chicken and side with the garlic green beans. Garnish with the remaining chili, the toasted sesame seeds, and the chopped coriander.

Free-range Chicken Pieces - 4
Onion - 1
Vinegar Soy Mix - 80ml
NOMU Roast Rub - 10ml
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Chillies - 2
Marmalade - 80g
White Basmati Rice - 200ml
White Sesame Seeds - 20ml
Green Beans - 200g
Fresh Coriander - 5g

Download the Recipe

Serves 3

CHICKEN & MARMALADE MARINADE
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, ½ the grated garlic, the grated ginger, ½ the sliced chili, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan, season, and cover.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-marmalade chicken and side with the garlic green beans. Garnish with the remaining chili, the toasted sesame seeds, and the chopped coriander.

Free-range Chicken Pieces - 6
Onions - 2
Vinegar Soy Mix - 120ml
NOMU Roast Rub - 15ml
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chillies - 3
Marmalade - 120g
White Basmati Rice - 300ml
White Sesame Seeds - 30ml
Green Beans - 300g
Fresh Coriander - 8g

Download the Recipe

Serves 4

CHICKEN & MARMALADE MARINADE
Preheat the oven to 200°C. Spread the chicken pieces and the onion wedges on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, combine the vinegar soy mix, ½ the grated garlic, the grated ginger, ½ the sliced chili, and the marmalade. In the final 3-5 minutes, glaze the chicken with the chilli-marmalade marinade.
NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GARLIC GREEN BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting constantly). In the final minute, add the remaining grated garlic. Remove from the pan, season, and cover.
SO IMPRESSIVE
Plate up the rice. Top with the chilli-marmalade chicken and side with the garlic green beans. Garnish with the remaining chili, the toasted sesame seeds, and the chopped coriander.