BBQ marmalade chicken

4

TOTAL TIME

4 hrs 15 min

Makes

12 servings

* PLUS Preparation time: 8 minutes
BBQ marmalade chicken

© Royalty-Free/Masterfile

Make this once and we guarantee you'll add it to your list of no-fail dinners. Adapted from Toronto food writer Rebecca Field Jager's How to Make Love and Dinner at the Same Time (Adams), it works as well in the oven as it does in the slow cooker.


Ingredients

  • 1 cup orange or ginger marmalade
  • 2 tbsp soy sauce
  • 1 cup of your favourite barbecue sauce
  • 12 skinless, boneless chicken breasts , or 24 skinless, boneless chicken thighs
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  • In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute. Or melt in a saucepan, stirring often. Stir in barbecue sauce. Place chicken in bowl of slow cooker. Pour in sauce. Stir to coat. Cover and cook on high setting 4 hours or low 6 hours. To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet. Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1-3/4hours.
  • To thicken sauce, remove cooked chicken to a large bowl. In a small bowl, stir cornstarch with water until dissolved. Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan. Set over high heat. Bring to a boil. Stir in cornstarch mixture. Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.

Nutrition (per serving)

  • Calories
  • 234,
  • Protein
  • 31 g,
  • Carbohydrates
  • 21.2 g,
  • Fat
  • 2.5 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 430 mg.

From the freezer

Slice cooked chicken. Seal with sauce in a plastic bag. Freeze up to 1 month. Defrost and reheat in microwave. Good over sliced baguette or noodles.

Later

Cover and refrigerate up to 3 days. Thickly slice chicken. Then reheat chicken and sauce in frying pan with chunky peppers, broccoli and sliced carrots. Spoon over rice.

Now

Chicken and sauce are good with steamed broccoli and mashed sweet potatoes.