1 stephen ceideburg
2 mandarines
1 chicken
1 sprigs thyme
3 mandarines, juice only
1 pomegranate, juice only
1 pomegranate, quartered, seeds reser, ved
1 tbsp butter, softened
1 tbsp flour
A Recipe for
Chicken With Mandarines & Pomegranate
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| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
This Recipe for Chicken With Mandarines & Pomegranate is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Chicken With Mandarines & Pomegranate Recipe - you should enjoy the recipe collections you can find on the websites below:
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| Annita Manning |
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| Robert Fuoss |
This is a recipe for Chicken With Mandarines & Pomegranate from the recipe cookbook of Recipes-to-go (Asian)
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| Oscar Levant |
Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This very seasonal dish - both mandarines and pomegranates are well
into their seasons now - is simple but unusual.
Segment 2 mandarines, being careful to remove as much pith as
possible, and if possible remove the seeds.
Remove the fatty pads from the cavity of a chicken and put the
chicken in an ovenproof dish, preferably a glass chicken roaster to
maximise final moistness. Surround the chicken with the mandarine
segments and a few sprigs of thyme. Halve and juice 3 more mandarines
and pour the juice over the chicken. Juice half a pomegranate and
add. Season. Roast in a 190 C oven for about an hour or until the
juices run clear when the thickest part of the thigh is pierced with
a skewer. If not using a glass roaster with a lid, baste at intervals
during cooking.
Meanwhile cut another pomegranate into quarters and twist each wedge
to help free the seeds. Coax them out and reserve. Work together a
tablespoon of softened butter and a tablespoon of plain flour (to
make a buerre manie).
When the chicken is cooked, remove it and the mandarine segments to a
serving dish and keep warm.
Skim the sauce if necessary, then simmer it and add the beurre manie
in small pieces, whisking all the time until it is sufficiently
thickened. Taste the sauce for seasoning and pour over the chicken
and mandarines. Scatter the pomegranate seeds over the mandarine
segments and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.
Serves: 4
Chicken With Mandarines & Pomegranate Recipe brought to you by Recipes To-Go