Tangerine Roasted Chicken with Black Pepper and Rosemary

So, last week our neighbor dropped off a huge bag of the little Mexican limes and tangerines.

Now, the Mexican limes I know what to do with … but tangerines?

I hadn’t even tried one of these little things recently. They’re like tiny oranges with a little bit more tart than sweet. They’re very juicy though and they peel quickly, but I’d imagine you’d need about 6 of these to make 1 good-sized orange for calories. They’re that tiny.

neighborhood tangerines

So, I had a big bowl of these things and was trying to figure out what to do with them. Juice them? Make a big batch of tangerine margaritas? Hmmm …

I decided I would design a recipe around tangerines and chicken.

Here are the ingredients I used – feel free to add/modify/delete to your own wishes:

  • 1/2 an onion sliced
  • juice of about 20 tiny tangerines
  • 2 chicken breasts
  • salt
  • black pepper
  • rosemary
  • olive oil

So, I put the onion slices in the bottom and added the chicken breasts over them – after putting a little salt and pepper on both sides. Then, I added the juice of all the tangerines and put some tangerine slices on each piece of chicken. I added a drizzle of olive oil and lots of rosemary. I found a few carrots in the frig and tossed them on too.

tangerine chicken

As you may have guessed, I’m a slightly ad-hoc cook having learned from my Mom how to match the flavors and use up what’s leftover and threatening to go bad or look ugly before it has to be tossed out and well, waste not, want not and all that. It’s just good kitchen economics.

I baked it with the lid off for about 40 minutes and it was great!

To round out the colors, however, I sauteed the spinach that was waiting in the refrigerator with a little olive oil and placed the chicken over it. It made for much better colors as the other way looked way too orange.

tangerine chicken over spinach

The flavor was definitely citris-y and was great with the chicken. There was a lot of juice and I didn’t put it over rice or anything to soak up the juice, so you might try something carb-based if you’d like to enjoy the au jus.

Recommended modifications:

  • Try putting the chicken over quinoa or rice (if you can have rice, many of us cannot)
  • Try switching the rosemary for thyme – I think that might be a nice option too

 

fourteenergirl Written by:

A mother, sister, wife, and daughter who writes, knits, hikes, and practices yoga on the west coast. Loves a zippy chardonnay or a tart margarita!

2 Comments

  1. Liz McDonald
    June 5, 2013

    We have a similar citrus tree in our yard that is called calamondine orange. Tiny fruits that tast a lot like lemons and kumquats combined. They make delicious breads. I puree them and use them the same way one would make banana nut bread. You might try them that way.

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