Vodka, Marmalade and Chilli Chicken Tray Bake
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes (best started the night before)
Cooking time: 60 minutes
- 1.6 or 1.8kg chicken, cut into 10 pieces (ask your butcher to do this)
- 1/2 cup vodka
- 2 tablespoons oil
- Salt and pepper
- 2/3 cup marmalade
- 1 teaspoon seeded mustard
- 2 teaspoons soy sauce
- 1 inch piece of fresh ginger, julienned
- Small handful dried chillies
Step 1 - Marinate the chicken in the vodka overnight. Preheat oven to 220C/440F. Tip the whole thing, chicken vodka and all in a baking dish skin side up and season well with salt and pepper. Bake for 45 minutes.
Step 2 - Mix the marmalade, mustard, soy sauce, ginger and chilli. Spread out on top of the skin and roast for another 15-20 minutes or until sticky and caramelised. Season with salt and pepper. I served this with a roasted baby beetroot salad with feta and olives and rye bread.