Roasted chicken with tangerine and raisins

Today we are going to see how make roasted chicken with tangerine and raisins. Like all roast chicken recipes, this one is also very easy. This recipe is full of color and flavor, making it a perfect dish to surprise in the upcoming Christmas season.

Roasted chicken with tangerine and raisins

Chicken combines great with the tangerine and raisins sweetness. For this occasion I decided to also aromatize it with fresh thyme, mustard grains and garam masala. A combination of irresistible flavors!

Roasted chicken with tangerine and raisins

Step by step recipe video:

Coming soon on my YouTube channel.

Ingredients for roasted chicken with tangerine and raisins:

  • 2 chicken hindquarters
  • 6 ½ tablespoons of brandy
  • 4 tablespoons of olive oil
  • 5 tangerines
  • 1 teaspoon of mustard seeds
  • 3 tablespoons of brown sugar or honey
  • Salt
  • Pepper
  • Fresh thyme sprigs
  • 2 onions or fennel
  • ½ cup of raisins
  • 2 teaspoons of garam masala

How to make roasted chicken with tangerine and raisins:

First of all, preheat the oven at 200ºC (390 ºF).

To make the marinade: squeeze the juice from one of the tangerines and place it in a bowl. Also add olive oil, brandy, garam masala, brown sugar, mustard grains, salt and pepper.

Rinse and dry the fresh thyme and add the leaves to the mixture. Separating the thyme leaves from the stem is very easy, just have to pull them down. I love thyme, and it will bring a very fresh aroma to the chicken.

Mix well and set aside.

Then, peel the onion or fennel and cut into large pieces. Slice the tangerines.

I have used chicken hindquarters, but you can use a whole chicken. Remember that depending on the size of the pieces, the baking time will changes.

In a baking tray, place the chicken and marinade. It’s important to impregnate the chicken well with the mixture, since that is what will give it flavor. Cover with the onion/fennel, the slices of mandarin and the raisins.

Roast it at 200ºC (390 ºF) for 45 minutes until the skin is brown and crisp.

Tricks:

  • So that the chicken is tastier, once we have everything placed on the baking tray and before roasting, cover it with cling film and let it marinate for several hours or overnight.
  • When the chicken is roasted, pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced. Pour heated sauce over chicken.

Roasted chicken with tangerine and raisins

Isn’t yummy?
Taste it and share your foodie experience!

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  • 10 Comment

    1. Con lo que me gusta a mi el pollo asado… y con el toque de pasas y mandarinas me encanta, y como dices, el hinojo le iría perfecto. ¡Ñam ñam!
      Mil gracias por participar 😉

    2. ¿Quien quiere cebolla si tiene hinojo? 🙂 Pollo, cítricos, hinojo y horno. Chimpun.

      1. Chimpun! jajaja muaaks

    3. Que rico, tiene una pinta buenísima.
      Un saludo!

      1. Gracias! un saludo

    4. Jaja, hemos hecho distintas preparaciones del mismo plato los participantes del reto aunque hemos coincidido muchos (yo me incluyo) que hemos usado aves. Sin embargo, la forma de reparación ha sido totalmente distinto. Ha habido aves asadas, en tu caso al horno y yo la hice cocida en el zumo… en fin… buenísimas todas porque con buenos ingredientes y que combinan a la perfección no puede haber plato malo. Un beso y Feliz Navidad

      1. La mandarina con las aves combina a la perfección, se ve que todos tenemos buen ojo! Felices fiestas, muaaaks.

    5. Buenísima combinación de sabores, te ha quedado un plato delicioso.
      Besos y felices fiestas!

      1. Muchas gracias!! felices fiestas 🙂