Recipe for Roast Chicken and Pork Sausages – with marmalade and thyme. Amazing flavours…
3 tbsp olive oil
8 chicken pieces (bone in, with or without skin)
2 tbsp NoMU Moroccan Rub
1 tbsp NoMU Chicken Fond, stirred into 400ml hot water
3 1/2 tbsp fine-cut marmalade
1 1/2 tbsp thyme leaves, roughly chopped
250g pork sausages (or chipolatas)
1 orange, cut into 8 pieces
Preheat the oven to 200C.
Heat the olive oil in a large nonstick pan. Lightly coat the chicken pieces in the NoMU Moroccan Rub, shaking off any excess. Fry until golden brown on both sides. Transfer to a roasting pan deep enough to hold the liquid.
Mix the stock, marmalade and thyme together. Arrange the sausages and orange wedges among the chicken pieces, pour over the liquid and bake uncovered for 45 minutes.