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Kristi Celaya
Chicken with mandarin and cinnamon
A tasty Dutch recipe. The main course contains the following ingredients: poultry, free-range chicken, mandarins (cleaned), olive oil, cognac (or vieux (liquorice)) and cinnamon sticks.
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Ingredients
Directions
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Remove the skin from the chicken by sliding your fingers under the skin and gently pulling it off the meat.
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Let the sheet sit.
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Grate the skin from 1 tangerine.
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Cut another mandarin with peel and thin slices.
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Mix oil, cognac, tangerine grater and salt and pepper to taste and spread this under the skin of the chicken.
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Divide the mandarin slices and 3 cinnamon sticks underneath and marinate for 1 hour.
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Preheat the oven to 225 ºC.
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Put 3 mandarins and 3 cinnamon sticks in the cavity of the chicken and place the rest of the mandarins cut open beside them in the baking dish.
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Brush the skin of the chicken with the rest of the oil and sprinkle with salt and pepper.
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Put the chicken in a roasting pan in the oven, turn the temperature to 175 ºC after 15 minutes and roast the chicken for another 45-50 minutes.
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Check the doneness by putting a skewer in the thickest part of the thigh.
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The chicken is cooked when no pink moisture is released.
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Remove the chicken from the oven, wrap it in aluminum foil and let it rest for 10 minutes before cutting it..
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Nutrition
190Calories
Sodium39% DV940mg
Fat15% DV10g
Protein18% DV9g
Carbs5% DV14g
Fiber20% DV5g
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