| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Mccalls, Mine, Genie |
4 |
Servings |
INGREDIENTS
| 3 |
|
Tangerines or juicy oranges |
| 2 |
tb |
Honey |
| 2 |
tb |
Souy sauce |
| 2 |
|
Cloves garlic; cruched |
| 3 |
lb |
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 |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV
1. Grate 1 t 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 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
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