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Chicken Clementine

This is a recipe for chicken with a fruit we end up being innundated with in winter: clementines. This is a holiday recipe for two chickens.  If you're serving only two or three people, and therefore using only one chicken, just reduce the ingredients by half.

Ingredients

  • 2 chickens, cut into halves or quarters.
  • 4-5 clementines, tangerines, or tangeloes
  • 1 large onion
  • 1 sweet green bell pepper
  • 1/4 cup silan (date syrup)
  • 1 good pinch of cracked black pepper
  • 1 and 1/2 teaspoons garlic powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon celery seed
  • 1 teaspoon gray salt
  • 1/8 cup cider vinegar
  • 1/4 cup melted butter, palm oil, or rendered animal fat

 

Instructions

  1. Preheat your oven to 350 F.
  2. Line a large baking or roasting pan with aluminum foil.  When you're cooking something with a sticky glaze, this will make the pan easier to clean later.
  3. Slice two of the clementines into 1/3 cm. slices.  Discard the ends, or save them for a later clementine peel preserve.
  4. Slice the onion and bell pepper as well.
  5. Juice the other clementines, and add the syrup, all of the spices, the salt, the oil, and the vinegar to them.
  6. Lay the pieces of chicken out, and poke many holes in them on all sides with a knife.
  7. Then lay them in a single layer with no or very little overlapping, on the pan.
  8. Arrange in layers, the sliced onions, peppers, and then the clementines over them.
  9. Pour the liquid over the chicken, and disturb it a little to make sure everything got covered.
  10. Bake for about an hour and a half, or more if needed.

Serving Tips

Serve hot with some kind of flat bread or couscous to sop up the wonderful juices.

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