This "Easy Marmalade Chicken" recipe, courtesy of Potlicker Kitchen, is a great weekday meal with citrus and a touch of curry. The most uncommon ingredient used is Fenugreek. Fenugreek is, in our opinion, the most important part of the curry powder blend. It is commonly used in Indian cuisine and is known to be good for nursing mothers, those with digestive issues, and people with diabetes. If unavailable, substitute 1 teaspoon curry powder for both the fenugreek and the cumin. Or try using dill, saffron, or chipotle.

Ingredients

• 3 boneless chicken breasts or 2 turkey thighs
• 3/4 cup jam
• 1/4 cup mustard (brown, yellow, or dijon)
• 2 tablespoons white wine (or lemon juice)
• 1 1/2 teaspoons fenugreek seed
• Pinch cumin seeds
• 1/2 teaspoon salt
• 1 lemon, thinly sliced (optional)
• 2 tablespoons cornstarch (optional)

Instructions

1. Preheat oven to 350.
2. Arrange chicken in shallow baking dish, dutch oven, or crock-pot.
3. In a small bowl, whisk together the marmalade, mustard, wine, fenugreek, cumin, and salt. Pour mix over top of meat.
4. Cover and bake 40 minutes.
5. Remove chicken and baste with pan juices. Top with lemon slices and bake 30 min more.
6. Remove the chicken to a plate and keep warm.

You can use the sauce in the pan as-is, or finish the plate by reducing the pan juice into a delicious gravy, with the following steps:

1. Take about a 1/2 cup of liquid from the pan, and slowly whisk in the 2 tablespoons of cornstarch to create a smooth, thin paste.
2. Stir the mixture back into the pan and bring to a boil.
3. Cook until thick and velvety, then pour over chicken to serve.