900g boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 tsp poultry seasoning
2 to 3 sprigs fresh rosemary, leaves
110g orange marmalade
60ml balsamic vinegar
120ml chicken stock
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2 spring onions, whites and greens, finely chopped
1) In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
2) Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
3) In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the spring onions during the last minute of cooking time. Arrange on a serving platter and serve topped with rocket.