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Chicken Tangiers

(for 4)

4 legs of Chicken (ie 4 thighs and 4 drumsticks)
2 Large Oranges
1 Thumb Root Ginger
1 tbs. olive oil
1 tbs. Honey
1 glass Wine (red or white)

Set the oven to 175 C, 350 F, Gas 4.

Cut the chicken pieces up into thighs and drumsticks and put them into a small roasting tin or open casserole.
Grate the Oranges and peel and grate the ginger.
Squeeze the juice from the oranges.
Mix together the olive oil, honey, and the orange zest and juice and rub this mixture into the chicken pieces.
Leave the chicken to obserb these flavours for an hour if you have the time.
Cook at the set temperature for 30 to 45 mts (or until cooked through)

Tip the pan juices into a small pot and add the glass of wine.
Boil these together for about five minutes to make a thin intense sauce.

Serve with rice or plain boiled potatoes with the sauce poured over at the last minute

April 16, 2007 06:15 PM | 0 Comments
  Martin Dwyer
Consultant Chef