Curried Marmalade Mustard Chicken
Indulge in a symphony of bold, tangy, and sweet flavors with this Curried Marmalade Mustard Chicken recipe. Juicy, golden-seared chicken thighs are baked to perfection in a luscious sauce made with fragrant curry powder, zesty ground mustard, and the irresistible sweetness of orange marmalade. Whole-grain mustard adds depth, while a touch of heavy cream ensures the sauce is velvety smooth. This one-skillet, oven-baked dish is as easy as it is elegant, making it perfect for both weeknight dinners and entertaining. Serve it alongside fluffy basmati rice, naan bread, or roasted vegetables, and garnish with fresh cilantro for a burst of color and freshness. A true fusion masterpiece, this dish is sure to impress with its balance of complex flavors and comforting simplicity.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground mustard
- 1 cup chicken broth
- 1 cup orange marmalade
- 2 tablespoons whole-grain mustard
- 1 tablespoon heavy cream
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoons of black pepper. Set aside.
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down in the skillet and sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the finely chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic, curry powder, and ground mustard to the onions. Stir and cook for 1-2 minutes until the spices are fragrant.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the orange marmalade and whole-grain mustard until well combined. Let the mixture simmer for 2-3 minutes to thicken slightly.
Return the seared chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken.
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and place it back on the stovetop over low heat. Remove the chicken to a plate and cover it loosely with foil.
Stir the heavy cream into the sauce and let it simmer for 1-2 minutes to become creamy. Taste and adjust seasoning with additional salt and pepper as needed.
Return the chicken to the skillet to coat with the sauce. Garnish with chopped fresh cilantro, if desired, before serving.
Serve the Curried Marmalade Mustard Chicken hot with rice, naan bread, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 52.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
