Tangerine Chicken

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 tangerines, use for peel and 3/4 cup juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh gingerroot
• 1 1/2 teaspoons toasted sesame oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground pepper
• 2 about 2 3/4 pounds total chicken breast halves

Recipe

• 1 remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
• 2 combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. pour into a food storage bag.
• 3 cut off rib portions from chicken breasts. place breasts halves in marinade and seal bag; turn to coat chicken. refrigerate at least 4 hours, turning bag several times.
• 4 remove chicken from marinade and place in a foil-lined shallow roasting pan. pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. brush chicken with some sauce. roast chicken at 375 degrees f for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. garnish breasts with toasted sesame seeds.