Orange Glazed Chicken with Coriander

  • 4 chicken joints (quarters)
  • 2 heaped tsps whole coriander seeds
  • 4 tbsps coarse cut Seville orange marmalade
  • Juice of one large orange
  • 2 cloves garlic, crushed
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper

1. Pre-heat oven to 190C/375F/Gas 5.

2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.

3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them

4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.

5. Serve with jacket potatoes and a green salad.

Serves 4

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