Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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