This is as simple as it gets, and it's perfect for a busy night. For this recipe from his newest cookbook, Eat, Nigel Slater combines marmalade and whole-grain mustard, pours the mixture over chicken legs, and bakes them. Then he...Nope, that's it, and they're terrific. They hit the table glazed, sticky and juicy, with the complex bitterness of the marmalade and the tangy heat of the mustard. It's an exciting and lovely combination.
Why I picked this recipe: I love spicy-sweet flavors, and I really love five minute preparations.
What worked: For a two-ingredient glaze, this hit an out-of-proportion number of flavor notes.
What didn't: No complaints!
Suggested tweaks: A little salt wouldn't be amiss if your mustard is mild.
Reprinted with permission from Eat: The Little Book of Fast Food by Nigel Slater, copyright ©2014. Published by Ten Speed Press, an imprint of Random House LLC.
- Yield:Serves 2 to 3
- Active time: 5 minutes
- Total time:35 minutes
- 6 large chicken drumsticks
- 6 heaping tablespoons of marmalade
- 3 tablespoons of whole-grain mustard
- Black pepper
Put 6 large chicken drumsticks on a foil-lined baking sheet or in a small roasting pan. Mix 6 heaping tablespoons of marmalade with 3 tablespoons of whole-grain mustard and a grinding of black pepper. Spoon the seasoned marmalade over the chicken and bake for about 30 minutes in an oven set at 400°F (200°C), keeping an eye on them so they don't burn.