Title: Tangerine & honey glazed chicken
 Categories: Poultry
      Yield: 1 Servings
 
      3    Tangerines or juice
           -oranges
      2 tb Honey
      2 tb Soy sauce
      2    Cloves garlic, crushed
      3 lb Chicken, cut into 8 serving
           -pieces
 
  If they are in season, use fresh tangerines. At other times, Use the
  frozen juice and substitute oranges for the zest and for garnishing
  
  1. Grate 1 tsp tangerine zest (colored part of peel) squeeze enough
  juice to get 1/2 cup. Slice remaining tangerine into wedges. Place
  juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly
  ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in
  refrigerator 2 to 3 hours, turning chicken occasionally.
  
  2 Preheat oven to 400!F. Line large jelly-roll pan with aluminum foil.
  
  3. Drain marinade into saucepan; boil 3 minutes or until reduced by
  half. Arrange chicken skin side up on jelly-roll pan; bake 40 minutes
  or until cooked, basting every 1o minutes with marinade and pan
  juices. Garnish with tangerine wedges. Makes 4 servings. Per serving:
  446 calories, 60 g protein, 15 g carbohydrate, 15 g fat, 181 mg
  cholesterol, 690 mg sodium.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994