Orange Chicken (Off Tapuzim)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.6 kg/3-1/2 lb roasting chicken, jointed grated rind of 2 oranges grated rind of 1 lemon
1-1/2 teaspoons salt 1 teaspoon dry mustard 3 tablespoons honey
60g/2 oz margarine, melted 225ml/8 fl oz fresh orange juice 2 tablespoons lemon juice
3 teaspoons cornflour 1 tablespoon water TO GARNISH: orange and lemon rind, cut into julienne strips
extra honey



1 Dry the chicken pieces with kitchen paper. Combine the grated rinds, salt, mustard and honey. Spread the mixture over the chicken, cover and leave to stand in a cool place for 30 minutes.
2 Preheat the oven to 160 C/325F/gas mark 3.
3 Pour a little margarine into a shallow baking dish and add the chicken, skin side up, in single layer. Pour the combined orange and lemon juices over the chicken, then spoon over the remaining margarine. Bake for 45 minutes, basting occasionally, then turn the chicken over and bake for 30 minutes more. Turn it skin-side up again and bake for about 15 minutes until cooked through and browned.
4 Remove to a serving platter and keep warm. Strain the juices from the baking dish into a small saucepan and skim off the excess fat. Combine the cornflour and water, add to the saucepan and bring to the boil, stirring constantly. Simmer gently over a low heat. To prepare the garnish boil the orange and lemon rind strips in water in a separate saucepan for 5 minutes. Drain and toss with a little honey. Pour the sauce over the chicken and garnish with the strips of orange and lemon rind.

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