Sticky, delicious Jammy Chicken - trust us, it works





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Published on May 22, 2014

Raspberry jam chicken?! Sounds counter-intuitive - but it's absolutely delicious. StuartMumsnet ably demonstrates this quick and easy family recipe, taken from Mumsnet's new cook book 'Top Bananas' Buy your copy now! Full recipe below.


Ingredients (serves 4 adults)

3 tbsp raspberry jam
1 tsp red wine vinegar
2 tbsp soy sauce
1/2 English mustard
1 garlic clove, crushed
4 skinless boneless chicken thighs


Mix the jam, vinegar, soy sauce and mustard with the garlic in a pan and bring to the boil. Remove from the heat and allow to cool (about 15-20 minutes).

Afterwards, tip the marinade over the 4 chicken thighs and rub into the meat. Cover the bowl and leave in the fridge for as long as possible - whether that's an hour or two, or overnight.

Preheat the oven to 180 degrees. Line a roasting tray with greaseproof paper and place the chicken on the tray. Bake for 30 minutes - but don't forget to check after 20/25, make sure the jam isn't burning. It's a good idea to turn the chicken once whilst cooking.

Remove after 30 minutes and serve immediately - it's great with rice.


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