Chicken In Tangerine Sauce Recipes

ACHIOTE CHICKEN WITH TANGERINE SAUCE

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

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

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

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

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.

TANGERINE & CHILI CHICKEN WING SAUCE

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.

FAST AND EASY TANGERINE SAUCE

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.