INGREDIENTS

INSTRUCTIONS

This very seasonal dish - both mandarines and pomegranates are well
into their seasons now - is simple but unusual.  Segment 2 mandarines,
being careful to remove as much pith as  possible, and if possible
remove the seeds.  Remove the fatty pads from the cavity of a chicken
and put the  chicken in an ovenproof dish, preferably a glass chicken
roaster to  maximise final moistness. Surround the chicken with the
mandarine  segments and a few sprigs of thyme. Halve and juice 3 more
mandarines  and pour the juice over the chicken. Juice half a
pomegranate and  add. Season. Roast in a 190 C oven for about an hour
or until the  juices run clear when the thickest part of the thigh is
pierced with  a skewer. If not using a glass roaster with a lid, baste
at intervals  during cooking.  Meanwhile cut another pomegranate into
quarters and twist each wedge  to help free the seeds. Coax them out
and reserve. Work together a  tablespoon of softened butter and a
tablespoon of plain flour (to  make a buerre manie).  When the chicken
is cooked, remove it and the mandarine segments to a  serving dish and
keep warm.  Skim the sauce if necessary, then simmer it and add the
beurre manie  in small pieces, whisking all the time until it is
sufficiently  thickened. Taste the sauce for seasoning and pour over
the chicken  and mandarines. Scatter the pomegranate seeds over the
mandarine  segments and serve.  Posted by Stephen Ceideburg  From an
article by Meryl Constance in The Sydney Morning Herald,  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 7.6mg
Sodium: 643.4mg
Potassium: 277mg
Carbohydrates: 9.7g
Fiber: 1.7g
Sugar: 5.9g
Protein: 5.1g