Tangerine Chicken

The Dark Parade of Meal Problems

My recently acquired food porn, a Rachael Ray magazine (my free sample), has thus far given me a paper cut, a knife cut which took a nice sized chunk out of my thumb, two bills for the free magazine (delivered prior to my actually receiving the sample mag, I may add) and managed to cause us to swap our traditional pizza night due to missing ingredients in the house.
OK, I can't blame Rachael for my forgetfulness and leaving the damn tangerines at work. Or being out of Worcestershire sauce. Or stock. (deep sigh)

It just seemed like a bad luck recipe but I will say, it was very good. We will make it again...not soon....but we'll have it.


Rachael's Tangerine Chicken (Adapted by Tina)

If you don't have any broth in the house (which somehow I did not) then you'll need to make some. I used roasted Cornish hen remains, some carrot, bay leaves, peppercorn, etc.


The recipe calls for breasts but we like dark meat and used boneless thighs.


When they have cooked about 10 minutes, remove from the pan and set aside, keeping warm.

Next you will need a finely chopped red onion (naturally I did not have one and used a white onion), a cup or 2 of finely chopped carrot. I used the food processor for this. Chicken broth, 2 chopped scallions, 2 tablespoons Worcestershire sauce and 2 tablespoons brown sugar.



You will need two tangerines to grate and the juice of these tangerines. (Watch out for your thumb as you grate and use the knife) I am using my Nigella citrus reamer in a Rachael Ray recipe. Hmmmmm.......






Fry the onions until soft. Then add the tangerine juice and peel, Worcestershire sauce and brown sugar. Toss the chicken back in the pan to get coated with the tangerine mixture.





I cut myself. See. I had another photo that showed the huge damage to my thumb but it made my arm look fat. So look at this one instead. It is more flattering. And consider it a warning against frivolously handling a sharp Global knife.




Now get out another saucepan, heat a tablespoon olive oil and saute carrots and scallions. Add some chicken broth, curry and turmeric. You are meant to mix this in with couscous.



Continuing on with my non award winning methods for handling this recipe we decided to use rice and serve the carrot - scallion mixture on the side. I mixed that into my rice. Oh...it was sooo good.

Goes well with Hennepin ale. It was recommended (in the magazine) that something like Newcastle Brown Ale would suit this meal.




Got all the leftovers out of the fridge and had some reheated polenta too. Doug did dishes and helped with most of the rest of the meal after I cut myself. It was a bad spot and just wouldn't stop bleeding. And I am such a baby.

I am playing catch up on mail and blog posts today. Was able to post to Laquet and then, blocked out again. Same with Donna. By the way Donna, feel free to use my photos of the citrus reamer :-)

My friend Mary Margaret left yesterday morning - 4 bloody thirty in the morning we had to get up! Too short a visit...it was fun. More later..........