Tangerine Garlic Chicken Food

TANGERINE CHICKEN TAGINE

Steps:

• Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

TANGERINE CHICKEN

Steps:

• Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
• Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
• Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
• Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

TANGERINE TERIYAKI CHICKEN

Steps:

• Line a broiler pan with foil and set the broiler to high.
• Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
• Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
• Pour 1/3 of the sauce in a bowl and set aside.
• Cut chicken breasts lengthwise into quarters.
• Thread each piece onto a skewer.
• Brush with oil.
• Place in broiler pan; season with salt and pepper.
• Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
• Serve with reserved sauce.

TANGERINE & HONEY GLAZED CHICKEN

Steps:

• Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
• Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
• Drain marinade into saucepan; boil 3 minutes or until reduced by half.
• Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.