Sticky chicken pieces with a sharp, refreshing salad - serve with plain boiled rice

Ingredients - serves 4

4 chicken joints - leg/thigh together
salt, pepper
squeeze of lemon juice


Riverford Seville marmalade marinade:
1tbsp Riverford seville marmalade
1 tbsp soy sauce
1 tbsp orange juice
1/2 tsp ground ginger
1 clove garlic, crushed & finely chopped

citrus salad:
1 orange
1 grapefruit
bunch of watercress, washed
light olive oil
salt, pepper

Method

Mix the marinade ingredient together. Place the chicken joints together with the Riverford Seville orange marmalade marinade in a plasic bag and rerigerate for several hours or overnight.

Pre heat the oven to 200°C
Place the joints on a roasting tray, skin side up, season lightly with salt and pepper and transfer to the oven for 30- 40 minutes or until the chicken is completely cooked and the skin golden and sticky. Sprinkle over a few drops of lemon juice.

Cut the peel from the orange and grapefruit with a small sharp knife, then by sliding the knife down beside the skin between the segments, remove them free of skin. Mix the citrus with watercress and dress with oil and seasoning, serve with rice and a chicken joint.