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 Paddington-inspired chilli-marmalade marinade glaze, sided with pan-fried green beans with garlic. Finished with toasted sesame seeds and fresh parsley.
Chilli Marmalade Chicken
Chilli Marmalade Chicken
with white basmati rice & green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
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 parsley.
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 - 40ml
White Basmati Rice - 100ml
White Sesame Seeds - 10ml
Green Beans - 100g
Fresh Parsley - 3g
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 parsley.
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 - 80ml
White Basmati Rice - 200ml
White Sesame Seeds - 20ml
Green Beans - 200g
Fresh Parsley - 5g
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 parsley.
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 - 125ml
White Basmati Rice - 300ml
White Sesame Seeds - 30ml
Green Beans - 300g
Fresh Parsley - 8g
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 parsley.
Free-range Chicken Pieces - 8
Onions - 2
Vinegar Soy Mix - 160ml
NOMU Roast Rub - 20ml
Garlic Cloves - 2
Fresh Ginger - 40g
Fresh Chillies - 4
Marmalade - 160ml
White Basmati Rice - 400ml
White Sesame Seeds - 40ml
Green Beans - 400g
Fresh Parsley - 10g