The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 15, 2009
I'm not a huge fan of marmalade so I will try leaving it out next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 16, 2009
Thought this was a tasty and different recipe compared to my family's usual fare, which is pretty spicy. The lemony sauce complements green beans and asparagus, too.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 18, 2008
I followed the recipe exactly as written and I don't know if I did something wrong but my family and I did not like this dish. I was really disappointed because it smelled heavenly while cooking. Maybe because I was expecting a sweet taste to the chicken, this was not sweet at all. I will not be making again. (sorry)
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 31, 2008
Incredible flavor! Skipped the corn starch and butter because it's unnecessary. Also used half of the oil and didn't miss it. Doubled the marmalade. One word of caution: when adding the chicken to the skillet at the end, be sure to turn the temp down to medium or medium low and cover to avoid burning and to let the flavor simmer into the meat. YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 10, 2008
This was totally different than I expected. It had a great citrus flavor combined with a spice. It reminded me of something that I would get at PF Changs restaurant. I served it with steamed rice and my family loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 2, 2008
I made this for about 30 people. I didn't follow the recipe exact, but I used the basic concept by combining ingredients and baking the chicken. This was faster and it turned out delicious. Everyone loved it!
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 28, 2008
Very good! I only had time to marinate the chicken for about 10 minutes, but because the sauce was so flavorful, it turned out great. I substituted chicken broth for all the olive oil in the marinade and used the pre-sliced, flavored almonds that I usually use on salads.
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Cooking Level: Intermediate

Home Town: Albia, Iowa, USA
Living In: Olathe, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 25, 2008
This is a very delicious way to prepare chicken. I took the advice of other reviewers and cut the oil way back, added white wine to the marinade and allowed the chicken to marinade for more than the hour suggested. For the almonds, I just sprinkled a little bit of chopped almonds on top of the chicken then baked the chicken in a 350 degree oven until cooked. I skipped adding orange marmalade because I didn't have any. Chicken turned out very juicy and tender. Will definitely make again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 24, 2008
I would say this recipe was just ok. I marinated the chicken overnight but followed all the other steps. It was a little oily and it took quite awhile to make everything. Too many steps for me for just an ok dish.
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA
Living In: Watertown, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 3, 2008
Was a little overwhelmed at first when seeing all of the ingredients and reading the reviews of how messy this was and time consuming, but I did not find it bad at all (not THAT messy or terribly time consuming). I didn't change a thing. Funny, I found it more enjoyable a couple of hours after I made it, rather than immediately after making it....kind of like the flavors had time to pull together. I really give it 4 and 1/2 stars, but that's not an option.
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Cooking Level: Intermediate

Living In: Malvern, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 27, 2007
Okay, will try again. Chicken was dry, but not the fault of the recipe. To our tastes, it was too lemony and had too many almonds. Next time I will use less lemon juice and more orange marmelade to make the sauce a little sweeter. I think 1/2 cup of almonds would have been plenty. The sauce spatters EVERYWHERE and I had to keep it covered and turned down to medium.
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Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 13, 2007
I used this recipe as a jumping off point and estimated the ingredient amounts and it still came out great - didn't have chicken broth, beef seemed to work just fine. I used peach jam like another reader, nixed the parsley, went with honey mustard and used an entire giant fresh lemon. It tasted great over couscous. I will play with this one again. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 13, 2007
I had one hour to get this prepared for a party of 8. This dish is quite tasty & would have given it 5 stars had it been not quite so messy to prepare. Grease splatters & I don't get along.
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Cooking Level: Professional

Home Town: Redmond, Oregon, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 23, 2007
Okay on flavor but was way too labor intensive for the flavor return. I am no saucier and this sauce took forever stirring, hi heat, lo heat, hi heat, strain, etc...
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Cooking Level: Intermediate

Home Town: Pasadena, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 21, 2007
My sauce never thickened but this dish has great flavor and color! My family loved it - esp the almonds.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 18, 2007
the recipe is amazing. i love it. i get so many compliments everytime i make it for someone. it goes great with rice cooked in chicken broth & lemon zest.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 26, 2007
I made this recipe for my Mom, a very accomplished cook! Liked the balance of the sweet and spicy flavors without being overwhelming. Definitely a recipe that I will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 25, 2007
This recipe was very good. I didn't think it was hard at all. I also did not add almonds because my hubby dosen't like them and I used dijon dressing instead of the mustard. I cut down on the oil and added 4 cloves of garlic.My hubby loved the dish.
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Cooking Level: Intermediate

Home Town: Edgewood, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 21, 2007
My family and I loved this dish. I wish I had made more sauce though, it had a great taste. It was like others said messy with the frying, I have spots of oil everywhere on my oven. DEFINITELY reduce the almonds, I used half a cup and I still thought that was a lil much. I didn't have red flakes so I just added paprika. **Mistake I made: The recipe didn't call for any salt so I immediately assumed it needed it, so my "salt shaker loving self" added salt. Big mistake, you could taste the salt, it would have been just fine w/out it.
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Photo by Hasan'sCook

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 18, 2007
Wowed the in laws with this!
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