Chicken Marmite

Marmite, an acquired taste!

Introducing Chicken Marmite, a unique and flavorful dish that may challenge your taste buds. When I first encountered Marmite upon moving to the UK, I discovered a divisive spread made from yeast extract, a by-product of beer brewing. Marmite has a distinct and acquired taste that not everyone appreciates. Personally, I must admit that I wasn’t initially a fan. However, in the realm of cooking, I found that Marmite could work wonders.

In my culinary exploration, I decided to experiment with chicken and incorporate Marmite into a recipe—and to my surprise, I genuinely enjoyed it. It’s worth noting that similar products to Marmite include Australian Vegemite, Swiss Cenovis, and German Vitam-R. Marmite itself is a dark brown, sticky paste with a strong and salty flavor profile. While I may not have been fond of its taste on its own, when used in this chicken recipe, it adds depth and enhances the overall flavors.

If you happen to be a Marmite enthusiast, you’ll be pleased to know that it contains an array of nutrients. However, it’s important to note that the cooking process will reduce the nutritional value, rendering Marmite primarily valuable for its distinctive flavor. Rich in B vitamins such as thiamin (B1), riboflavin (B2), niacin (B3), folic acid (B9), and vitamin B12, Marmite can be a nutritious addition to your culinary repertoire.

The Chicken Marmite recipe I present to you offers a captivating combination of flavors—slightly sour, slightly sweet, and deeply aromatic. The end result can vary in color, depending on the broth used and the cooking duration. So, if you’re up for an adventurous culinary experience or already have an affinity for Marmite, this dish is sure to tantalize your taste buds and provide a unique dining experience.

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Chicken Marmite

Difficulty: Easy Prep Time 5 mins Cook Time 45 mins Total Time 50 mins
Servings: 4


Upon relocating to the UK, I was introduced to Marmite, a distinctive spread derived from yeast extract, a byproduct of beer brewing. It possesses an acquired taste, not universally embraced. Candidly, I find myself less enthused about Marmite; however, in this particular instance, its presence is remarkably effective.

My culinary curiosity led me to embark on an experiment with chicken, resulting in a recipe that pleasantly surprised my palate. Notably, other analogous products to Marmite include the Australian Vegemite, the Swiss Cenovis, and the German Vitam-R. Characteristically, Marmite and its counterparts boast a dark brown hue, saline notes, and a viscid consistency. Although my personal preference didn't align with its inclusion in the dish, its presence undeniably elevates the overall flavor profile.

For those who savor Marmite, it offers a substantial nutritional bounty, albeit subject to a caveat. The application of heat during cooking diminishes a significant portion of its nutritional value, leaving behind primarily its distinctive flavor. Marmite emerges as a robust source of essential B vitamins—thiamin (B1), riboflavin (B2), niacin (B3), folic acid (B9), and vitamin B12.

In the realm of this chicken recipe, a profound and complex flavor profile takes shape—slightly tart, somewhat sweet. The outcome's depth can vary, contingent upon factors such as the broth employed and the duration of cooking, yielding a spectrum ranging from darker to lighter nuances.



  1. Begin by heating olive oil in a pot, then introduce the onion and garlic, sautéing until the onion achieves a near-translucent appearance. Incorporate the chicken, ensuring both sides are seared. As the chicken settles in the pot, introduce half of the spice medley—comprising black pepper, turmeric, thyme, and dill. When flipping the chicken, add the remaining half of the spices. In the course of the chicken's cooking journey, introduce the tomato paste. Notably, turmeric is an intriguing spice that lends itself well to chicken, not only tenderizing the meat but also imparting a delightful yellow hue. Caution is advised, however, as turmeric possesses staining potential, particularly when it comes into contact with plastic utensils. The addition of tomato paste serves to elevate the overall flavor, a transformation that is further magnified through preliminary sautéing before the introduction of liquids.

  2. I enhance the flavor profile by incorporating dried apricots and ginger. My pantry often houses crystallized ginger, which not only satisfies my personal snacking preference but also proves to be a harmonious addition to recipes like this. Alternatively, you can opt to prepare fresh ginger by cleaning and dicing a few pieces. Introduce the carrots to the mix, and for optimum taste infusion, it's advisable to sauté them before introducing the liquids. During this stage, alongside the carrots, introduce the honey and Marmite. Allow the carrots to cook slightly in the oil, allowing them to absorb the essence of the oil, juices, and herbs.

  3. Subsequently, pour boiling water into the pot until the chicken is barely submerged, and incorporate the stockpot as well. Crown this with the cleaned mushrooms, then securely cover the pot and allow it to gently simmer over low heat. As a personal preference, I typically leave the lid slightly ajar to facilitate the release of steam.

  4. Following a gentle 30-minute simmer, you'll observe a reduction in the liquid and a richer hue developing. Feel free to tailor the cooking duration to your preference—prolonged cooking will yield a darker, somewhat drier outcome. Serve this delectable dish alongside your preferred vegetables, perhaps potatoes or rice. Enjoy your meal—Buon Appetito!

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