Chicken in tangerines
4 servings
240 minutes
Chicken in mandarins is a dish inspired by Chinese cuisine, where juicy meat is infused with the sweet-sour aroma of citrus. Mandarins add freshness and a light caramel note to the marinade, while honey and curry create a balance between sweetness and spiciness. Historically, citrus fruits are often used in Asian recipes to enhance the flavor of meat. The baked chicken, soaked in marinade, acquires a golden crust while remaining incredibly tender and fragrant inside. This dish is perfect for a special dinner when you want to impress guests with a vibrant combination of flavors. Chicken in mandarins pairs harmoniously with rice or vegetables, creating a true gastronomic celebration.
1
We take a chicken (half is fine) and wash it thoroughly with water.
- Chicken: 1 piece
- Water: 2 glasss
2
We are making a marinade. Take a bowl, squeeze five mandarins into it (more or less depending on the size of the chicken or the mandarins), leaving the pulp inside. Add a tablespoon of curry and two teaspoons of honey. Mix well. Add salt to taste. Grate the mandarin peel and add it to the marinade as well. Pour the marinade over the chicken and stuff it with the pulp (or with 1-2 peeled fresh mandarins). Leave for 2 hours.
- Tangerines: 6 pieces
- Yellow curry powder: 1 tablespoon
- Honey: 2 teaspoons
- Salt: pinch
- Tangerines: 6 pieces
3
Grease the baking tray with half a tablespoon of sunflower oil. Take the chicken out of the marinade and place it on the tray (leave the scraps inside). Drizzle the chicken with the marinade a second time and pour 2-3 cups of water into the tray.
- Sunflower oil: 0.5 tablespoon
- Chicken: 1 piece
- Tangerines: 6 pieces
- Water: 2 glasss
4
Place in an oven preheated to 200 degrees. Cook for about 1 hour to 1 hour and 30 minutes.
- Chicken: 1 piece