A simple and delicious one-pot dinner that you can prep in the morning, leave to marinate all day and will be ready to go in the oven in the evening. Check out our 'good meat guide' for when you fancy a meaty treat.

Ingredients

  • 4 Chicken thighs
  • 2 teaspooons rose harissa paste
  • 2 tablespoons marmalade
  • ½ teaspoon salt
  • 125 milliltres orange juice

Method

1. Mix the harissa and marmalade with a little of the orange juice and rub into the chicken thighs.

2. Leave to marinade for at least ½ an hour – overnight if possible.

3. Line a tray just big enough to hold them with baking parchment – tuck them in nicely and pour the rest of the orange juice around them.

4. Cook for around half an hour at 180 celsius.

This recipe was shared by Chef Maria Broadbent from Casa Tapas restaurant in Bury St Edmunds. Watch her make all 3 courses below!

Food savvy tip:

If you are aiming to reduce the amount of meat in your diet, then check out our guide to how to get more plant protein in your diet which includes loads of delicious recipes. Then check out our 'good meat guide' for when you fancy a meaty treat.

Hungry for more?

Try a beautiful side dish of crispy roasted potatoes and assorted peppers, with Moroccan spices. A great way to use up new potatoes when they are in season in spring or potatoes that have been begging to be cooked for a while.