Chicken In Tangerine Sauce Recipes

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ACHIOTE CHICKEN WITH TANGERINE SAUCE



Achiote Chicken with Tangerine Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Pepper     Marinate     Sauté     Low Fat     Quick & Easy     Low Cal     Tangerine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons achiote paste*
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon grated tangerine peel (or orange peel)
2 garlic cloves
1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1 cup fresh tangerine or orange juice, divided
Chopped fresh cilantro

Steps:

  • Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
  • Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
  • *Achiote paste is available at Latin markets.

TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS



Tangerine-Maple Glazed Chicken Thighs and Drumsticks image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish

Steps:

  • Heat the grill to medium-high.
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
  • Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
  • Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

CHINESE TANGERINE CHICKEN



Chinese Tangerine Chicken image

Make and share this Chinese Tangerine Chicken recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cubed
1 teaspoon peanut oil
1 tangerine peel, chopped
1 tablespoon chopped gingerroot
2 dried red chilies
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 pinch sugar

Steps:

  • Brown chicken in oil until no longer pink.
  • Stir in the tangerine peel, ginger root and dried chiles.
  • Fry for a mintue.
  • Then add soy sauce and vinegar and sugar.
  • Simmer for 15 minutes.
  • Before serving discard chiles.

CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE



Chicken with Tangerine, Honey, and Chipotle Glaze image

Provided by Ted Reader

Categories     Chicken     Citrus     Poultry     Backyard BBQ     Dinner     Summer     Grill/Barbecue     Honey     Tangerine     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
Chicken
1 cup fresh tangerine juice or orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Nonstick vegetable oil spray

Steps:

  • For glaze:
  • Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
  • For chicken:
  • Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
  • *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.

CHICKEN IN TANGERINE SAUCE



Chicken in Tangerine Sauce image

Number Of Ingredients 15

4 to 6 tangerine
1 tablespoon olive oil
2 teaspoons unsalted butter
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper
1/2 medium white onion, finely chopped
1 clove garlic (medium), minced
1/2 cup dry white wine
1 bay leaf
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 crisp cooked bacon slices, drained and broken into small pieces
2 teaspoons chopped fresh parsley
1 teaspoon cornstarch mixed with 2 teaspoons water or juice

Steps:

  • 1. Peel 2 of the tangerines, and separate into segments. Gently remove any seeds and pith with a small sharp knife. Reserve the segments on a plate. Squeeze the juice from the remaining tangerines. Pour the juice through a fine-mesh strainer into a bowl and discard the pulp. Measure out 1/2 cup and reserve for the sauce. 2. Preheat the oven to 350°. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the chicken about 3 minutes per side, but not cooked through. Season with salt and pepper. Remove to an ovenproof casserole dish. 3. To the skillet, add the onion, garlic, reserved tangerine juice, wine, bay leaf, marjoram, and thyme. Bring to a boil and cook, stirring, 2 minutes. Reduce the heat to low, and add the bacon, parsley, and cornstarch. Cook, stirring, until the sauce thickens and clears, about 1 minute. Adjust seasoning, and remove the bay leaf. 4. Pour the sauce over the chicken, cover, and bake until the chicken is cooked through, 15 to 20 minutes. Add the tangerine segments and heat through, about 1 minute. Serve hot with the sauce spooned on top, and garnish with the tangerine segments.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TANGERINE & CHILI CHICKEN WING SAUCE



Tangerine & Chili Chicken Wing Sauce image

I really love the combination of sweet and spicy flavors on food...especially fried food! Last year, I did a lot of innovative testing of wing sauces during football season...it was my way of cheating on my Weight Watchers diet. This recipe is one of my favorites.

Provided by Melanie B.

Categories     Sauces

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

3 cups tangerine juice, fresh squeezed
1/4 cup honey
2 tablespoons sugar
2 tablespoons chili paste with garlic
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Mix all ingredients in a sauce pan and bring to a boil. Lower heat to a simmer and cook uncovered until it reduces into a syrup-like consistency.
  • If you like the sauce hotter, add additional chli-garlic paste.
  • Toss wings in this sauce and serve.

Nutrition Facts : Calories 14.9, Sodium 97.1, Carbohydrate 4, Sugar 4

FAST AND EASY TANGERINE SAUCE



Fast and Easy Tangerine Sauce image

Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.

Provided by Scott Rhoades

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups tangerine juice (no pulp)
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons butter
1/2 teaspoon salt

Steps:

  • Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
  • Put pan on low heat.
  • You want to heat up the mixture without boiling it.
  • The butter should be completely melted and sauce steaming.
  • While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
  • Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
  • Keep whisking until sauce thickens.
  • Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1

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ACHIOTE CHICKEN WITH TANGERINE SAUCE RECIPE | BON APPéTIT
Apr 1, 2006 Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked …
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Total Time 2 mins
  • Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
  • Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
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