FEATURE: Bout That [Stagg] Jam
4 years ago, Chance the Rapper dropped the project: Acid Rap -- changing his future and ours for good. From the project emerged his fun, catchy vibes playing out on the track "Favorite Song" featuring a likely and superdope counterpart, Childish Gambino.
To this day, we remember singing the hook over and over. Blasting this track loudly with bass in the backseat all from our favorite burned CD ever copped from our friend. True, for the past few years it remains my jam, and I've been bout that jam (4x).
Fastforward to today and we found the most perfect tribute to Chance's "Favorite Song" in a jar: Stagg Jam & Marmalade. The delicious jams were born out of Louisiana but raised with love in Brooklyn, NY. The founder, Candice Ross, was inspired by a lifestyle lived by her grandfather, Stagg. He lived with simplicity and straightforwardness. With a mantra like that, the product is here to speak for itself.
And it does. Banana Jam is Stagg's bestseller and it has been making waves at places like Smorgasburg, Mouth, Di Bruno Bros, and more. Candice put us on to her Rosemary Grapefruit also, describing it as the OG of them all. In addition to a straightforward approach to food, we love Stagg for how experimental they are. Banana Jam is just the start. Stagg Jam also has put Seasoned Sorrel (Hibiscus), Cherry Chai, Lemon Coal, and Spicy Orange on the map. We love it all.
We'll be pushing out lots of good stuff on the gram featuring Stagg in the coming weeks. To start, here's a perfect way to usher in the long awaited Spring: glazed chicken with citrus and rosemary.
THIS MY JAM SKILLET CHICKEN
2 Chicken Breasts, halved and tenderized
2 teaspoons of Apple Cider Vinegar
Salt-N-Pepa to taste
4-6 Sprigs of Fresh Rosemary
1 Navel Orange
Olive Oil for cooking
Preheat oven to 375 degrees.
For the glaze: look at the flick of the wrist and whisk together Stagg marmalade, vinegar, 1 sprig of rosemary finely chopped, and salt-n-pepa in a small bowl. Set aside.
Cut orange into even slices and layer the bottom of a small cast-iron skillet with them. Scatter a few cloves of garlic and sprigs of rosemary on top.
Rub chicken breasts all over with olive oil; salt-n-pepa both sides. Arrange in skillet, so the breasts aren’t touching each other or the edges of the skillet (no flex zone).
Bake for 30 minutes or until chicken is beginning to brown. Generously brush tops with about half of marmalade mixture.
Return to oven and bake for another 10-20 minutes (if you want to get the right temperature, the thickest part of the breast registers 165 degrees).
Remove from oven and brush with remaining marmalade glaze.
Enjoy! Serve with couscous or a light salad on the side.