Spicy roasted chicken and sausages with marmalade and thyme

Recipe | Serves 4

3T olive oil

8 chicken pieces (bone in, with or without skin)

2 T Nomu Moroccan Rub

400ml chicken stock made from Nomu chicken Fond

3 ½ T fine-cut marmalade

1½T chopped thyme

250g pork sausages (or chipolatas)

1 orange cut into 8 pieces

Preheat the oven to 200°C. Heat the olive oil in a large nonstick pan.

Lightly coat the chicken pieces in the Moroccan Rub, shaking off any excess. Fry until golden brown on both sides (the pieces don’t have to be cooked through), and 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.

* tip: Serve this with steamed green beans or asparagus.

* tip: To make this a one pot supper, add 500g  new potatoes and roast these with the chicken and sausages.

If you are living in a country that doesn’t not have have access to the fabulous Nomu products, you can replace the Moroccan Rub with any other Moroccan spice mix, or make your own. Dukkah could work, although it is not quite as spicy as the rub, so add some chilli as well.

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