Lime Marmalade Chicken Recipes

LIME MARMALADE CHICKEN

Steps:

• Heat oven to 200C/180C fan/ gas 6. Put the thighs in a roasting tin and roast for 30 mins.
• Meanwhile, mix the oil, marmalade, garlic, chilli, allspice, oregano and some seasoning to make a marinade. Remove the thighs from the oven and brush all over with the marinade. Return to the oven and roast for another 20 mins until crispy and golden. Serve with some sweet potato wedges, lime wedges and salad, if you like.

LEMON-LIME MARMALADE

Steps:

• Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
• Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
• In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
• Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
• Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
• Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
• Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
• The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!

LIME MARMALADE

Steps:

• Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
• Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
• Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
• Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
• Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
• Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
• Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
• Makes about 2 litres (8 cups).

CASHEW CHICKEN WITH LIME MARMALADE DIPPING SAUCE RECIPE

Steps:

• In a small bowl whisk together the sherry, soy sauce, sesame oil, and the lime juice. Stir in the lime zest, garlic and ginger. Place the chicken cubes in a large bowl and toss with the marinade. Refrigerate for at least 2 hours. Place the cashews, sesame seeds and cornstarch in a food processor and process until the mixture looks like small, powdery pebbles. Transfer to a shallow dish. Remove the chicken from the marinade, reserving any left over. Dredge each chicken cube with the cashew mixture to coat. Place the cubes slightly apart on a lightly oiled baking sheet. Bake at 375, drizzling wit the reserved marinade, until the chicken is just cooked through, about 10 minutes. For dipping sauce, heat marmalade in a saucepan over medium-low heat until just melted. Remove from heat and stir in horseradish and cilantro.