Prep Time: 1 hour 15 minutes Cook Time: 30 minutes
Total Time: 1 hour 45 minutes Yield: 12 servings
2-3 pounds boneless chicken tenders
2 cups ketchup
¼ cup molasses
⅛ cup apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
⅔ cup South African Orange Marmalade (recipe below)*
1 tablespoon soy sauce
2 cloves fresh garlic, minced
1 tablespoon paprika
Salt and pepper to taste
Hot sauce to taste
rolls for serving
Rinse and pat dry chicken; set aside. Combine remaining ingredients (except for rolls) in a non-metal bowl. Stir until thoroughly mixed. Set aside 1 cup of marinade and refrigerate. Place chicken in remaining marinade and marinate in the refrigerator for at least 1 hour.
Heat large on stove to medium heat. Remove chicken from marinade and place in stovetop pan. Discard used marinade. Cook chicken on medium heat for 20–30 minutes turning occasionally.
Using two forks, shred and pull the chicken. Mound onto rolls. Serve with reserved marinade.
Prep Time: 15 minutes Cook Time: 30 minutes
Total Time: 45 minutes Yield: 12 servings
6 South African oranges, 3 zested, set zest aside, all peeled and diced, pith removed
½ cup maple syrup
1 tablespoon cornstarch dissolved in
1 tablespoon water
In a medium saucepan, heat the oranges, zest and syrup until boiling. Reduce heat just enough to keep it from bubbling over, and continue to cook over medium heat for 30 minutes, stirring occasionally.
When mixture has reduced and started to become sticky, add the dissolved cornstarch and stir in thoroughly. Continue to stir for a couple of minutes and then reduce heat to a simmer for about 15 minutes.
The mixture should look thick and taste sweet. Remove from heat and cool completely. Transfer to a heat-safe glass container for storage in refrigerator.
This marmalade is vibrant and bursting with flavor. It can be served as a toast topper, base for meatballs and glaze for barbecue pulled chicken on sourdough rolls.