Serves 4 to 6
1 large chicken, cut into serving pieces, or equivalent in favorite pieces
1 cup of orange juice
The juice of 1 lemon
1/2 cup orange marmalade
1/2 cup diced onion
1 clove of garlic, minced
1 small hot Serrano chili, finely minced, (or to taste)
Fresh, coarse ground black pepper
10 to 12 preserved kumquats
About 2 tablespoons minced fresh cilantro
Rinse the chicken pieces and pat dry. Place in a large zip-lock bag. Mix the next seven ingredients together well and add to the bag. Close the bag and massage to evenly coat the chicken. Leave to marinate for about an hour.
When ready to cook, remove the chicken pieces from the bag and place, skin side up, on a wire rack over a baking pan. Place in a 375° pre-heated oven and bake for about fifteen to twenty minutes. Remove from the oven and quickly paint on all sides with the marinade. Turn the pieces over and continue baking to desired degree of doneness. To determine if the chicken is done, cut into the thickest part of a piece with the tip of a small sharp knife. If the juice runs clear instead of pink, the chicken is done. Remove to a serving plate, set aside and keep warm.
Remove as much fat as possible from the pan juices and add the remaining marinade. Add the kumquats, along with any jelly they were preserved with, and the cilantro and cook over a medium heat on top of the stove, stirring all the while, until hot through. Pour the liquid over the chicken pieces. Garnish with the kumquats and sprigs of fresh parsley. Serve with Herbed Orange Rice.