Serving Size: Serves 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
Adapted From: food.com
Serve this Asian inspired tangerine chicken with a chilled glass of Riesling and brown rice.
Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice. 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. 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.
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.