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..........

10 comments:

Wandering Coyote said...

Yeah, I'm a bleeder too. I discovered that early on in my culinary career. A bare scratch would bleed & bleed...Terrible.

The chicken looks great!

5 Star Foodie said...

This tangerine chicken sounds really delicious!

Pierce said...

WC - Is it true you are meant to use blue bandages when you are a chef? So it can be found in food easier?

The chicken was in fact a winner. In spite of the earlier set backs!

5 Star Foodie - Thank you! I would recommend it.

Wandering Coyote said...

When I was in culinary school, yes, we did use blue bandages! I didn't realize it was to make them easier to see in food! But, that was the only kitchen I've ever worked in that used blue bandages. They suck, actually, because they're typically cloth and fuzzy and blue bandage lint sometimes would show up in our doughs.

Natashya said...

Drives me crazy when my free mags come with incessant billing too!
I haven't tried any RR recipes - so glad that this one turned out, cuts aside.

Le laquet said...

I too am a bleeder & have ghastly memories of the time that my gay best friend - a chef - told me too pull myself together when I had grated my thumb whilst doing cheese for sandwiches ... no blue plaster was offered! I love your food porn :o)

Le laquet said...

p.s. That looks exactly like my citrus reamer - have you been going through my drawers?

Donna-FFW said...

What a tasty way to make chicken.. Thanks for the idea, Tina!

Le laquet said...

p.p.s. Tonight we ate chicken enchiladas BUT today's architecture was too good to miss!

Pierce said...

Blue bandages, that's funny to think of one swimming in your food!

Natashya - I find the "free" magazines are always preceded by the bill. That sucks. Yes, the recipe was a winner - inn the long run! Thanks for stopping by!

Jo - if I grated my thumb I would freak! And no..it's MY citrus reamer! You left me with an opening for that "Going thropugh my drawers" comment!!!

Donna - Thank YOU. Your blog is sooo entertaining :)

Jo again - What architecture? What did you see?!

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