For supper tonight I cooked a recipe from BBC Good Food magazine. I've subscribed to it for years and I try to cook at least one or two recipes from it every month. I keep six months' worth of back issues at a time and go through the oldest edition, cutting out all the recipes I want to keep, as soon as my new copy arrives. They now have a website with a pretty comprehensive archive (though the recipe I used tonight is not listed there, so see below), but I still do my cuttings as I can organise them in plastic wallets by categories I choose, and refer to them when I'm planning meals and looking for inspiration. It really saves time, not having to trawl through all the family meals when I want something for entertaining and vice versa. I quite enjoy doing just one issue every month, but when I used to keep more we used to get inundated by old magazines very easily, and I used to clip them then lose all the clippings, then forget to throw the cut-up magazines away anyway. I also take cuttings (anything that piques my interest) from other magazines I buy, food and non-food related, and keep them all in a little filing area I've set up for the purpose, where I also store the current issues of magazines and my collection of mail-order catalogues.
This Sticky Marmalade Chicken was really nice. It had something of a 'sweet-and-sour' flavour and went very well with some Basmati & Wild Rice and steamed broccoli. It's even more appealing because most of the ingredients come from the storecupboard. I had chicken fillets and chicken stock in the freezer so it was cheap, too, with only the broccoli bought fresh this week.
Sticky Marmalade Chicken
4 chicken breast fillets
300ml chicken stock
4 tbsp fine-cut marmalade
fresh thyme leaves
Heat a little olive oil in a large deep-sided frying pan. Season the chicken and fry it for about 10 minutes, turning halfway, until golden on both sides. Add the stock, marmalade and thyme. Simmer for 5 minutes, then remove the chicken and keep it warm while you boil the sauce hard to reduce it to a syrupy glaze. Pour this over the chicken to serve.