Spicy roast chicken and sausages with marmalade and thyme
Servings: 4
Ingredients
3 tbsp NOMU Extra Virgin Olive Oil
8 bone-in chicken pieces, with or without skin
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Chicken STOCK, stirred into 400ml hot water
3 ½ tbsp fine-cut marmalade
1 ½ tbsp thyme leaves, roughly chopped
250g pork sausages (or chipolatas)
1 orange, cut into 8 pieces
Directions
Preheat the oven to 200°C.
Heat the Olive Oil in a large nonstick pan. Lightly coat the chicken pieces in Moroccan Rub, shaking off any excess. Fry until golden brown on both sides. Transfer to a roasting pan deep enough to hold the liquid.
Mix the prepared STOCK, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
Serve with steamed green beans or asparagus.
Sam’s tip: To make this a one-pot supper, add 500g new potatoes and roast with the chicken and sausages.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
Ingredients
3 tbsp NOMU Extra Virgin Olive Oil
8 bone-in chicken pieces, with or without skin
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Chicken STOCK, stirred into 400ml hot water
3 ½ tbsp fine-cut marmalade
1 ½ tbsp thyme leaves, roughly chopped
250g pork sausages (or chipolatas)
1 orange, cut into 8 pieces
Directions
Preheat the oven to 200°C.
Heat the Olive Oil in a large nonstick pan. Lightly coat the chicken pieces in Moroccan Rub, shaking off any excess. Fry until golden brown on both sides. Transfer to a roasting pan deep enough to hold the liquid.
Mix the prepared STOCK, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
Serve with steamed green beans or asparagus.
Sam’s tip: To make this a one-pot supper, add 500g new potatoes and roast with the chicken and sausages.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
Ingredients
3 tbsp NOMU Extra Virgin Olive Oil
8 bone-in chicken pieces, with or without skin
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Chicken STOCK, stirred into 400ml hot water
3 ½ tbsp fine-cut marmalade
1 ½ tbsp thyme leaves, roughly chopped
250g pork sausages (or chipolatas)
1 orange, cut into 8 pieces
Directions
Preheat the oven to 200°C.
Heat the Olive Oil in a large nonstick pan. Lightly coat the chicken pieces in Moroccan Rub, shaking off any excess. Fry until golden brown on both sides. Transfer to a roasting pan deep enough to hold the liquid.
Mix the prepared STOCK, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
Serve with steamed green beans or asparagus.
Sam’s tip: To make this a one-pot supper, add 500g new potatoes and roast with the chicken and sausages.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
Ingredients
3 tbsp NOMU Extra Virgin Olive Oil
8 bone-in chicken pieces, with or without skin
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Chicken STOCK, stirred into 400ml hot water
3 ½ tbsp fine-cut marmalade
1 ½ tbsp thyme leaves, roughly chopped
250g pork sausages (or chipolatas)
1 orange, cut into 8 pieces
Directions
Preheat the oven to 200°C.
Heat the Olive Oil in a large nonstick pan. Lightly coat the chicken pieces in Moroccan Rub, shaking off any excess. Fry until golden brown on both sides. Transfer to a roasting pan deep enough to hold the liquid.
Mix the prepared STOCK, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.
Serve with steamed green beans or asparagus.
Sam’s tip: To make this a one-pot supper, add 500g new potatoes and roast with the chicken and sausages.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
