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
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Chilli-marmalade Chicken?
The preparation time for Chilli-marmalade Chicken with white basmati rice & green beans is between 25 and 45 minutes.
What is the total time required to make Chilli-marmalade Chicken with white basmati rice & green beans?
The total time required to make Chilli-marmalade Chicken with white basmati rice & green beans is between 40 and 60 minutes.
How many servings does Chilli-marmalade Chicken provide?
4 servings
What are the main ingredients in Chilli-marmalade Chicken?
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
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?
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
How many calories does Chilli-marmalade Chicken have?
1078 calories
How much fat content does Chilli-marmalade Chicken have?
grams
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