Juneau resident shares oven-baked marmalade chicken recipe

Posted: Sunday, April 19, 2009

Ask Auntie Emo is where we share recipes or help find that sought out recipe. Please send them in so we can share them with our readers. Don't forget our new challenge is "Springtime Specialties."


R.M., of Juneau e-mails: "Auntie Emo, I got this recipe from my sister-in-law two years ago while on summer vacation. It is simple and yet, fancy enough for company or holidays. Given a choice, my family choose this recipe for our Easter dinner over the traditional ham. I think I can safely say ... this recipe has become a family favorite."

Thanks, R.M., for your submission. Please keep them coming.

Oven-baked Marmalade Chicken

1 cup seasoned bread crumbs

Salt and pepper, to taste

¾ cup orange marmalade

4 tablespoons (½ stick) butter

1 tablespoon Worcestershire sauce

6 chicken thighs and/or drumsticks

1. Heat oven to 350 degrees. Line a shallow baking pan with foil, and top with a baking rack

2. In a shallow bowl or dish, mix with your fingers the bread crumbs, salt and pepper; set aside.

3. Melt orange marmalade, butter and Worcestershire sauce over low heat.

4. Brush chicken on both sides with the marmalade mixture, and roll in the breadcrumbs.

5. Arrange coated chicken pieces on prepared baking pan so they are not touching.

6. Bake 1 to 1 ½ hours, depending on the size of the chicken pieces, until thickest part of the chicken meat registers 165 degrees on an instant-read thermometer.

Let rest 10 minutes before serving. Serves six.


B.B., of Juneau, e-mails: "These tender, traditionally shaped scones are made without eggs. I serve them with Cranberry Butter and they are delicious!"

Thanks, B.B., for sharing a favorite with our readers.

Buttermilk Breakfast Scones with Dried Cranberries

3 cups unbleached flour

Sugar (⅓ cup, plus 2 tablespoons), see mixing instructions.

2 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

¾ cup chilled margarine, cut into 6 to 8 pieces

¾ cup dried cranberries

1 teaspoon grated orange peel

1 cup buttermilk

1 tablespoon whipping cream

¼ teaspoon ground cinnamon

• Combine flour, ⅓ cup sugar, baking powder, baking soda and salt in large bowl. Add margarine and beat with electric mixer until well blended. Stir in dried cranberries and orange peel. Pour in buttermilk and mix until blended.

• Gather dough into ball and divide in half. On lightly floured board, roll each into a circle, about ½- to ¾-inch thick. Cut each circle into 8 wedges. Place scones on lightly greased baking sheet. Bake at 400 degrees until golden, about 12 to 15 minutes.

• Combine cream, cinnamon and 2 tablespoon sugar in small bowl. Remove scones from oven. Brush with glaze.

Makes 16 scones.


L.J., of Douglas, e-mails: "I like egg-salad sandwiches and, this recipe for eggs and olive dip is just as good between two slices of toast, plus it's a good way to use up leftover Easter Eggs."

Great idea. Thanks, L.J., for sharing your tip with our readers. Please keep them coming.

10 hard-boiled eggs

16-ounces cream cheese, room temperature

1 ½ cup pimento stuffed olives, chopped

1 cup white onion, chopped

1 cup mayonnaise

1 teaspoon ground black pepper

1 teaspoon salt

• Mix all together, cover and refrigerate 1 hour or overnight. Serve on top of crackers or use as a sandwich spread.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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