Baked chicken with orange marmalade and cinnamon
8 servings
40 minutes
Baked chicken with orange marmalade and cinnamon is a refined dish of European cuisine that combines the sweetness of citrus and the warmth of Eastern spices. The orange marmalade gives the chicken a caramelized shine, while the cinnamon reveals depth of flavor, creating a subtle spicy note. Potatoes infused with the aromas of orange and spices become tender and rich. This dish is perfect for a cozy family dinner or festive gathering when you want to surprise guests with something unusual. Its rich taste and expressive aroma make chicken a versatile choice: it pairs excellently with fresh vegetables and white wine. The history of such recipes dates back to traditions of combining fruits and meat in medieval Europe, where the blend of sweet and salty was considered a hallmark of culinary sophistication.
1
Take the oranges. Squeeze the juice from one orange and grate its zest. Cut the second one into quarters.
- Oranges: 2 pieces
- Oranges: 2 pieces
2
Season the chicken, place it in a low pot, and fry on all sides until browned.
- Chicken drumstick: 8 pieces
3
Peel the potatoes, slice them as you like, and add them to the chicken.
- Potato: 900 g
4
Remove the pot from the heat.
5
Mix orange zest and juice, marmalade, and garlic; season.
- Oranges: 2 pieces
- Orange marinade: 2 tablespoons
- Garlic: 2 cloves
6
Pour the chicken with potatoes with this mixture, add 200 ml of water and cinnamon. Bring to a boil, then reduce the heat and simmer for 20 minutes until the chicken is cooked.
- Chicken drumstick: 8 pieces
- Potato: 900 g
- Cinnamon sticks: 1 piece
7
Add orange pieces 5 minutes before done and add a little water if needed.
- Oranges: 2 pieces
8
Take a cinnamon stick and sprinkle with parsley for decoration.
- Cinnamon sticks: 1 piece