mary berry citrus chicken

mary berry citrus chicken

mary berry citrus chicken

Basic ingredients for mary berry citrus chicken

  • 4 lb bone-in chicken legs
  • 3/4 cup orange juice,
  • approximately 2 oranges
  • 2 tablespoons grated zest
  • 1 teaspoon salt
  • 2 tablespoons freshly cracked pepper
  • 1 teaspoon chiffonade mint leaves
  • 1 1/2 teaspoons chiffonade basil Leaves
  • 3 tablespoons white balsamic Vinegar
  • 3 tablespoons minced shallots
  • 3 tablespoons celery seeds Glaze
  • Glaze: 1 tablespoon olive oils
  • 1 tablespoon minced shallots
  • 1/2 cup orange marmalade (look out for marmalade that has small rinds), 1/4 cup sweet chili sauce,
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup reserved marinade.

How to make mary berry citrus chicken

  • First of all, Mix all dry and wet ingredients in a large plastic bag. Refrigerate for 6-8 hours. Preheat the oven to 350°F.
  • Bake the chicken for another 15-25 minutes, basting every 7 minutes. Place the chicken on a platter.
  • Glaze: first of all, Heat the olive oil in a small saucepan on medium heat. Once the oil has melted, add the shallots/ginger and cook for 3 minutes.
  • Reduce heat to low and add the rest of the ingredients. Cook the chicken for 15 minutes. After 45 minutes, brush the glaze on the chicken.

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