Sicilian Orange Marmalade Glaze
In honor of my newest book (A Mermaids Tale) we are featuring a recipe that pairs perfectly with couscous. The mermaids featured in my newest book have special talents, one of them is transforming fine white sand into couscous.
As a matter of fact, couscous is a main element of the story.
Loaded with flavor, the layers of tangy marmalade mesh into a perfect glaze for rotisserie chicken. A delightfully simple and delicious meal served with a side of couscous. To make your couscous delicious add in slivered almonds and slices of candied orange (recipe below). The use of authentic Sicilian Olive Oil and balsamic vinegar makes the glaze divine. In the Huckleberry Hill Kitchen, we love the Papa Vince products (as they are authentic and support a local family run farm).
Vitina and Stephano Feo will be at Monterey Fisherman’s Wharf on Saturday July 20 from 2-4 pm as special Sicilian featured guests. Come by and say ‘hi’. Even better yet, check out their Sicilian guided tours and visit their olive oil orchard, Vitina and Stephano are fabulous hosts and make Sicily come alive with local insight.
What are your favorite childhood literature book characters? As an author I have a special place in my heart for children literature characters. I would love to hear from you! Feel free to share your memories and recipe ideas anytime. I can be reached at firstname.lastname@example.org. As always, follow your dreams…even if they lead you all the way to the rugged California coast. Huckleberry Hugs, Maxine (AKA Molly)
-Sicilian Orange Marmalade Chicken Glaze-
For this recipe to shine purchase a pre-cooked (non glazed) high quality chicken. (I use Costco or Whole Foods, but any high quality market is fine, just ask for the very freshest.)
Set oven to 350 degrees. Cover the pre-cooked chicken with foil- to protect the skin and warm through. About 15-20 minutes. While the chicken warms mix the following:
- 1/3 cup orange marmalade
- 2 TBS. balsamic vinegar
- 1/3 cup authentic olive oil
- Dash of sea salt (I love using sea salt from Trapani, Sicily, Italy) and ground pepper
Stir together the orange marmalade, vinegar, oil, salt and pepper and pour over the chicken. Return chicken to the oven (uncovered) for 5-7 minutes or until the sauce begins to brown. Garnish with candied oranges. Serve with rice, risotto or with a mixed green salad.
Slice oranges and place on a baking sheet. Drizzle with marmalade, sprinkle top of slices with just a bit of light brown or granulated sugar (either works well) and add bits of salted butter. Broil in 425 degree oven. Keep an eye on them and remove once they glisten and turn brown on the edges of the orange skin (around 5 minutes). These candied oranges are a perfect edible garnish for your Sicilian marmalade chicken. They store well and are terrific for lunch boxes or a snack. Eat extra candied oranges cold the next day with vanilla Greek yogurt, yummy!
Make couscous according to package directions. Toss in slivered almonds and small pieces of candied orange. Serve with chicken. Enjoy!