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