Spicy roasted chicken and sausages with marmalade and thyme

By á-25087

Ingredients

• 3 T olive oil
• 8 chicken pieces (bone in, with or without skin)
• 2 T Moroccan spice mix
• 400 ml chicken stock
• 3 1/2 T fine-cut marmalade
• 1 1/2 T chopped thyme
• 250 g pork sausages
• 1 orange cut into 8 pieces

Preparation

Step 1

Preheat the oven to 200°C. Heat the olive oil in a large nonstick pan.

Lightly coat the chicken pieces in the Moroccan Rub, shaking off any excess. Fry until golden brown on both sides (the pieces don’t have to be cooked through), and transfer to a roasting pan deep enough to hold the liquid.

Mix the stock, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.

Serve this with steamed green beans or asparagus.

*To make this a one pot supper, add 500g new potatoes and roast these with the chicken and sausages.*