Tangerine & honey glazed chicken

Yield: 1 Servings

Ingredients:

3 Tangerines or juice -oranges
2 tb Honey
2 tb Soy sauce
2 Cloves garlic crushed
3 lb Chicken

Instructions:

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. From the files of Al Rice North Pole Alaska. Feb 1994