Crispy fried chicken with ginger and oranges Recipe

Ingredients:

Chicken 1 piece
Flower honey 4 tablespoons
Oranges 2 pieces
Grated ginger 40 grams
Vegetable oil 3 tablespoons
Spices to taste
Coarse salt to taste
Ground red pepper to taste

Instructions:

Cut a quarter of one orange and set aside. Peel off the rest and second whole orange and carefully remove all white bitter films. Cut into slices approximately half a centimeter thick.
Drain the chicken well (you can use paper kitchen towels for this) and rub it with vegetable oil, coarse salt, red and black pepper from all sides.
Heat oven to 200 degrees. At the bottom of a small deep pan or bakeware, put orange slices in one layer. On the oranges breast lay down the chicken. Put in the oven
for forty minutes.
From the remaining quarters of orange in a small deep bowl squeeze the juice. If the oranges are soft enough, you can do it right by hand, then removing the bones from the bowl.
Ginger peeled and grated. Mix orange juice with ginger, four tablespoons of honey and add spices to taste – you can throw a pinch of black and red pepper. Mix.
Remove the chicken from the oven, gently turn the breast up and carefully lubricate the resulting ginger-orange mixture. The most convenient way to do this is a special culinary brush.
Return the chicken pan to the oven and bake for about an hour, periodically pouring the chicken juice from the pan; the more often it is done, the faster the crust forms – and the more juicy will be the meat under it.
Finished chicken with a beautiful ruddy crust can be put on the table entirely, cool a little, cut into portions and serve with baked oranges, pouring juice from a baking tray.

Tip:

Serve finished chicken with baked oranges, watering juice from a baking sheet. Instead of one chicken in this recipe, you can roast four gherkin chickens. The term “gherkin” is applied to three hundred gram chickens – in addition to their weight, they are valued for very tender and lean meat, which is considered dietary. Enjoy your meal!