Sticky Tangerine Chicken
  1. 4 Chicken Breasts
  2. 275ml Chicken Stock
  3. 2/3 Jar of Little Herb Farm Tangerine Marmalade (approx 4 tablespoons)
  4. Salt & Pepper
  5. 1/4tsp Dried Thyme (or 1 tsp fresh cut in summer)
  6. 1tbsp Olive Oil
  1. Season the chicken with salt and pepper and fry in the hot oil for around 8 - 10 minutes until golden on each side.
  2. Add the stock, marmalade and thyme.
  3. Simmer for 5 mins, stirring occasionally to melt in the marmalade, then remove the chicken.
  4. Boil the mixture hard until it reduces to a syrupy sauce then pour over the chicken.
  1. Serve with rice or mash to soak up the sauce or a green salad.
The Little Herb Farm

The Little Herb Farm will be taking a short break for the holidays. The last order date for guaranteed Christmas delivery is 5pm on Monday 16th December. Any orders placed after this time will not be processed until after the 6th January.