About this recipe:This delightful sweet and sticky roast chicken has some wonderful sweet and tangy flavours infused throughout. Enjoy with rice or seasonal vegetables.
1 pinch saffron threads
2 tablespoons chicken stock
3 tablespoons olive oil
1 onion, finely chopped
1 large chicken, jointed
2 tablespoons plain flour
1 1/2 teaspoons ground ginger
juice of 1/2 lemon
85g runny honey
1/2 teaspoon ground cinnamon
6 tablespoons marmalade
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 190 C /Gas 5.
Soak the saffron threads in the chicken stock. In an ovenproof frying pan, warm the oil and add the onions. Cook and stir until soft. Toss the chicken pieces in the flour then add to the pan and cook on all sides to brown. Combine the ginger, lemon, honey, cinnamon and marmalade together with the chicken stock and add to the frying pan, tossing the chicken to cover completely with the spices. Season well.
Bake in the preheated oven for 35 to 45 minutes topping up with chicken stock if the pan begins to get dry. Cook until the chicken is no longer pink in the centre and the juices run clear. Remove from the oven and serve immediately.