Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 | Tangerines or juice oranges |
2 Esslöffel | honey |
2 Esslöffel | soy sauce |
2 | Cloves garlic crushed |
3 x ca. 450 g | Chicken, cut into 8 serving pieces |
If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing
1. 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.
2 Preheat oven to 400!F. 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 up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges. Makes 4 servings. Per serving: 446 calories, 60 g protein, 15 g carbohydrate, 15 g fat, 181 mg cholesterol, 690 mg sodium.
|
|
Anmerkungen zum Rezept:
|