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Chicken, Asian Orange (M, TNT)
Source: Mrs. Wald, a kosher caterer. Found in the Boston Globe
Serves: 6

2 whole chickens, cut in eighths
1 cup orange marmalade
4 cloves garlic, finely chopped
8 scallions, trimmed and finely chopped
2 tsp. freshly grated gingerroot
1/4 cup soy sauce
2 tsp. toasted sesame oil
1 cup canned mandarin oranges, drained
1 bunch parsley

Lay the chicken pieces in a large baking dish skin side up and set aside.

Stir the marmalade, garlic, scallions, ginger, soy sauce, and sesame oil together and pour the mixture over the chicken pieces, spreading it on with a rubber spatula or with the back of a spoon so it coats the skin all over.

Cover the pan with plastic wrap and refrigerate the chicken to marinate for 2 hours.

Preheat the oven to 375°F.

Transfer half the chicken pieces to another roasting pan if the chicken pieces are so crowded that they are overlapping. There should be space between them so each piece can brown.

Bake the chicken 45 to 50 minutes or until the pieces are browned and cooked through. Baste several times during cooking.

Transfer the chicken pieces to a large platter and keep warm. Tip the roasting pans to one side, spooning off any fat on the surface of the cooking juices. Serve at once, garnished with mandarin orange pieces and parsley sprigs.

Poster's Notes:
This is the winner from my family's Rosh Hashanah menu. This is a recipe that appeared in the Boston Globe many years ago. Mrs. Wald was a kosher caterer in the Boston area. She notes that marmalade, fresh ginger and soy sauce form a sweet glaze over baked chicken pieces for this Rosh Hashanah main course. As the chicken cooks, the juices mix with the glaze to form a highly seasoned sauce. Duck may be substituted.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A