Nice flavour, but it came out dry for me. I stuck to the recipe more or less, but used only about 70% of the amount of marmalade that is called for (because it came in a 250 ml jar), and doubled the cayenne peper because I figured that this would come out too sweet. I also just used two fairly large chicken breasts, dredged in flour first. There was enough sauce to cover them. In the end, I still found it too sweet, but thought that the mild heat from the cayenne and the sourness of the orange marmalade was a nice touch. I will try it again and reduce the amount of marmalade and maybe add some red wine vinegar to try to increase the acidity. Hoping that this might help minimize the drying out of the chicken. As is, the sauce absorbed into the chicken, but I think the amount of sugar in the marmalade is what dried the dish out for me.
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