Spiced clementine chicken

By • February 4, 2013 0 Comments

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Author Notes: This time of year the newspapers and magazines is full of dieting, exercise and healty eating tips. Everyone and has new years resolutions of a healthier slimmer life and runs to the gym to sign up. This goes on for a couple of months then for most it gets to hard, the motivation fades and life goes on as usual. It is quite funny to think about how this occurs every year. And in Norway where I live, we eat more chicken in january and febuary than any other month of the year.
For this recipe I have used a whole chicken instead of ready cut pieces. I like the breast fillet attatched to the bone with the skin on, it get more moist that way. But you can choose whatever cut you want.
Clementines has a mild and sweeter flavour than oranges.
myfoodpassion

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Serves 4

  • 2 1/2 pounds whole raw chicken
  • 1/3 cup orange juice
  • 1/3 cup honey
  • 2 tablespoons olive oil
  • 2 galic cloves, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon tumeric
  • 2-3 pieces clementines, finely sliced
  • 1 handful fresh parsley
  1. Cut the chicken into 6 or 8 pieces, keep skin on. Season with salt and pepper. Place the chicken in a dish. Whisk together orange juice, honey, oil, garlic, coriander, cumin and turmeric and pour over the chicken, toss until well combined. Cover with plastic wrap and place in the fridge for 1 hour to marinate. Preheat oven to 375 F. Put chicken into a ovenproof dish. Pour over the marinade. Slice the clementines finely and place on top of the chicken. Roast in the oven for about 45 minutes until cooked through and golden. Sprinkle with chopped parsley . Serve with oven baked potatoes and vegetables of your choice.

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