Pepper and Marmalade Chicken

Chicken is a favourite with my family.

My father had a chicken farm,

and in the early stages of our marriage,

my husband and I produced 150 dressed chickens

for retail every month just to make ends meet.

Needless to say we ate a few of those chickens ourselves...

So I'm always looking for new ingenious and delicious ways to prepare chicken.

Ingredients:

1 orange

1 lemon

16 chicken drumsticks

2 garlic cloves, crushed

125ml marmalade

15ml black peppercorns, cracked

15ml cumin seeds

5ml Worcestershire sauce

Method:

Thinly peel the rind from the orange and lemon using a vegetable peeler.

Slice the rind thinly into shreds and place in a pan of boiling water.

Simmer for about 8 minutes until soft, then drain.

Squeeze the juice from the orange and lemon.

Combine the chicken with the rind, orange and lemon juices, and remaining ingredients in a bowl and mix well to cover the chicken.

Cover with cling film and leave in the fridge for 3 hours, or overnight.

Preheat the oven to 180C.

Drain the chicken and reserve the marinade.

Place the chicken on a wire rack over a baking tray and bake, uncovered for 45 minutes, or until the chicken is tender and browned, brushing with the reserved marinade throughout the cooking.

Serve the chicken drenched with the juices from the oven tray.