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 Chicken in Tangerine-Orange Glaze Recipe
Fragrant, tender chicken with honey-citrus aroma and golden glaze. Try to cook!
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Wash the chicken and dry it with a paper towel.
    Wash the chicken and dry it with a paper towel.
  2. Prepare the marinade. Greens: parsley, dill, thyme (or a pinch of dry), a little green onion - wash, dry well with a paper towel and finely chop.
    Prepare the marinade. Greens: parsley, dill, thyme (or a pinch of dry), a little green onion - wash, dry well with a paper towel and finely chop.
  3. I chopped the greens with a food processor. If there is no chopper, finely chop the leaves of the greens, rub with your hands with a small pinch of salt until the juice is released.
    I chopped the greens with a food processor. If there is no chopper, finely chop the leaves of the greens, rub with your hands with a small pinch of salt until the juice is released.
  4. Remove the peel from the orange (1 tbsp.l.). Peel the tangerines and oranges from the peel and films. I have a very large selection of tangerines (can be replaced with orange). If there are films left, this is acceptable, they will be a little bitter.
    Remove the peel from the orange (1 tbsp.l.). Peel the tangerines and oranges from the peel and films. I have a very large selection of tangerines (can be replaced with orange). If there are films left, this is acceptable, they will be a little bitter.
  5. Put the pulp of the fruit in the bowl of the combine and chop. It turned out 1.7 cups of pulp with juice (1 cup = 250 ml).
    Put the pulp of the fruit in the bowl of the combine and chop. It turned out 1.7 cups of pulp with juice (1 cup = 250 ml).
  6. Add 0.5 cups of juice to the greens (preferably without pulp), wine vinegar (1-1. 5 tbsp.l.), vegetable oil (1 tbsp.l.), salt and pepper, mix.
    Add 0.5 cups of juice to the greens (preferably without pulp), wine vinegar (1-1. 5 tbsp.l.), vegetable oil (1 tbsp.l.), salt and pepper, mix.
  7. Mix the chicken drumsticks with the marinade, cover and leave for 2 hours. I pickled on the table, I didn't put it in the refrigerator. If more, then in the refrigerator.
    Mix the chicken drumsticks with the marinade, cover and leave for 2 hours. I pickled on the table, I didn't put it in the refrigerator. If more, then in the refrigerator.
  8. Prepare the glaze for the filling. I did not filter the juice and put 1 cup of pulp with juice in a saucepan. I brought the fruit mixture to a boil and added 2.5-3 tablespoons of honey. Boil over medium heat for 20 minutes, stirring occasionally. Then removed from the stove, added 1 tbsp. l. zest and stirred.
    Prepare the glaze for the filling. I did not filter the juice and put 1 cup of pulp with juice in a saucepan. I brought the fruit mixture to a boil and added 2.5-3 tablespoons of honey. Boil over medium heat for 20 minutes, stirring occasionally. Then removed from the stove, added 1 tbsp. l. zest and stirred.
  9. Remove the pieces of poultry from the marinade and peel off the greens. All the greenery will not be removed, at least partially. In well-heated oil, fry the chicken on all sides until golden brown. Do not cook until fully cooked, bake it in the oven.
    Remove the pieces of poultry from the marinade and peel off the greens. All the greenery will not be removed, at least partially. In well-heated oil, fry the chicken on all sides until golden brown. Do not cook until fully cooked, bake it in the oven.
  10. Transfer the chicken to a greased (1 tbsp.l.) baking dish. Fill the chicken with the glaze-filling and put it in a preheated 200 ° C oven for 20-30 minutes or until the chicken is ready. We don't turn the chicken over. Do not cover the baking tray so that the liquid evaporates a little.
    Transfer the chicken to a greased (1 tbsp.l.) baking dish. Fill the chicken with the glaze-filling and put it in a preheated 200 ° C oven for 20-30 minutes or until the chicken is ready. We don't turn the chicken over. Do not cover the baking tray so that the liquid evaporates a little.
  11. The result is such a delicious chicken in a golden crust. Glaze after baking, already with a little bitterness. And the chicken turned out juicy, soft with a honey-citrus aroma. It's so delicious! Try to cook! Happy New Year!
    The result is such a delicious chicken in a golden crust. Glaze after baking, already with a little bitterness. And the chicken turned out juicy, soft with a honey-citrus aroma. It's so delicious! Try to cook! Happy New Year!
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