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4 boneless chicken thighs

salt and pepper

2 tbsp dijon mustard

5 tbsp RoniB's Kitchen Kalamansi Marmalade

250g pumpkin seeds, coarsely crushed

1 small packet of smoked lardons (optional)

Pre-heat oven at 180C. Line a baking pan with parchment paper.
Pat dry the chicken thighs with a kitchen towel and season with salt and pepper.
In a mortar & pestle, coarsely crush the pumpkin seeds.
In a mixing bowl, mix together the crushed sunflower seeds, dijon mustard and Kalamansi Marmalade until well blended.
Coat each chicken thigh generously with the mixture and lay in the baking tin with enough space in between the chicken thighs.
Roast for about 15 to 20 minutes or until juices run clear or internal temperature has reached 75C.
Pan fry the smoked lardons, if using.

A classy looking dish that is easy as pie to make. Six ingredients is all you need to whip up this punchy citrusy chicken dish.