This is my way of using up the marmalade, simple, effective and rather tasty.
1kg skinless chicken breasts or thighs, diced
1-2 tablespoons olive oil
Salt and pepper
2 tablespoons orange marmalade
2 tablespoons wholegrain mustard
250mls chicken stock
Heat the oil in a large oven proof frying pan, once hot add the chicken and season well.
Once the chicken is sealed, add the marmalade, mustard and stock. Cover and bring to the boil, simmer, covered, for 15 minutes.
Preheat the oven to 200 degrees Centigrade while the chicken simmers.
Now uncover th chicken and slide the pan into the hot oven, bake for 10 minutes and then gently shake the pan to cover the chicken in the pan juices.
Repeat this another couple of times over twenty minutes. The pan juices will have reduced and the chicken darkened.
Serve while hot or warm, pouring the pan juices over the chicken.