Marmalade chicken legs with chilli oil

Alan Coxon's citrus-seasoned roasted chicken makes a delicious family meal, but the fiery red hot chilli oil is strictly for grown ups!
By Alan Coxon
Marmalade chicken legs with chilli oil
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy


For the chilli oil

  • 250 ml olive oil
  • 4 red hot chillies, roughly chopped
  • 1 pinches salt
  • 1 tbsp tomato purée

For the chicken

  • 4 chicken legs, skin removed
  • 1 pinches black pepper
  • 1 tbsp olive oil
  • 60 g thick-cut marmalade
  • 3 tbsp mint leaves, chopped
  • 1 large orange, zest
  • 3 cloves garlic, finely chopped


1. For the chilli oil, heat 1 tablespoon of olive oil on the hob, add the chopped chillies and fry over a gentle heat for 2-3 minutes. Add a pinch of salt and the tomato puree and stir well. 2. Gradually stir in the remaining olive oil, a little at a time. Turn up the heat and let the chillies sizzle for a minute, then reduce the heat and simmer gently for 20 minutes. Remove from the hob and leave to cool. 3. Pass the cooled oil through a muslin cloth or clean tea towel and pour into a sterilised bottle. Keep aside until ready to use (it will last up to 4 weeks). 4. Preheat the oven to 180C/gas 4. 5. Sprinkle the chicken with salt and pepper. Drizzle the oil onto a roasting tray and place the chicken pieces on top. 6. In a mixing bowl, combine the marmalade, mint, orange zest, garlic and a little more seasoning. Spread the mixture over the chicken joints. Cook for 25-30 minutes, until tender. 7. Serve the chicken drizzled with a little chilli oil, accompanied by a bowl of steamed rice and a fresh orange and rocket salad.

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