Tangerine and honey-glazed chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tangerines or juicy oranges | |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Souy sauce |
| 2 | Cloves garlic; cruched | |
| 3 | pounds | Chicken; cut into 8 pieces |
| x | 446 calories | |
| x | 69 g protein | |
| x | 15 g carbohydrate | |
| x | 15 g fat | |
| x | 181 mg cholesterol | |
| x | 690 mg sodium | |
Directions
NUTRITIONAL INFORMATION/SERV
1. Grate 1 t tangerine zest (colored part of peel); squeeze enough juice to get ½ cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and ½ t freshly ground pepper.
Mix. Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours, turning chicken occasionally.
2. Preheat oven to 400F. Line large jelly-roll pan with aluminum foil.
3. Drain marinade into saucepan; boil 3 minutes or until reduced by half.
Arrange chicken skin side on a jelly-roll pan; bake 40 minutes or until cooked, basting every 10 minutes with marinade and pan juices. Garnish with tangerine wedges.
From: McCall's August 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini