I started the recipe very similar to how I made the marmalade: slice the clemetines thinly, add 1/4 cup lemon juice -- or you could also thinly slice a lemon, add 1/4 cup sugar -- I used brown sugar for extra flavor and because I was going to jazz up the marmalade with a little spiced rum, about 2 cups of Captain Morgan's Spiced Rum to be exact (or as exact as I ever get in my recipes!).
I also added a couple tablespoons of dried cilantro. I mixed everything together in a large bowl. You need a large enough bowl for the chicken that you are cooking since you will be marinading the chicken in the marmarumalade. By the way, my clever husband came up with that name. I like to name my dishes fun names, and I think that name fit well.
When I put the chicken in the bowl, there wasn't anough marmalade marinade to cover the chicken sufficently, so my husband suggested using fruit juice. I used 2/3 of a can of 100% apple/passion/mango frozen juice concentrate.
I let the chicken marinade about 20 minutes, then flipped it over and let it marinade another 20 minutes.
Then it was into my clay pot cooker. I stuffed the chicken with the sliced clemetines and poured the marinade into the cooker.
I let it cook in a 450 degree oven for about an hour and twenty minutes.
It came out a little crispier than I had intended but the clay pot cooker did its job of keeping the chicken moist, and it was DELICIOUS!!
I would definitely make this again!