MANDARIN MAGIC GLAZED CHICKEN

Karen Grunwald, Auburn, California

2006 grand prize winner in the Mountain Mandarin Festival

1 jar Placer-made Mandarin jam

3 Tbs. Mandarin zest

10 PlacerGROWN Mandarin oranges

Juice from 2 PlacerGROWN Mandarins

1 cut-up chicken, leave skin on

2 Tbs. hoisin sauce

2 Tbs. sesame oil

2 Tbs. oyster sauce

2 Tbs. cooking sherry

1/3 c. soy sauce

¼ c. finely chopped fresh ginger root

3 cloves of garlic

1 tsp. salt

½ tsp. pepper

Chopped cilantro and sesame seeds for garnish

Prepare marinade for chicken. Combine 3 Tbs. mandarin jam, all the mandarin zest, hoisin sauce, sesame oil, juice, oyster sauce, cooking sherry, soy sauce, ginger, garlic, salt and pepper. Marinate as long as possible, overnight is ideal. Preheat oven to 375 degrees. Arrange chicken pieces on baking dish.

In another small baking dish, toss 3 peeled and separated mandarins with olive oil, salt and pepper. Roast the chicken and mandarins for 40 minutes. Watch as they caramelize beautifully. When you have 10 minutes left, use the remaining jam to glaze the chicken. Brush generously on chicken and bake 10 more minutes! Remove roasted mandarins; set aside.

Garnish this dish with the roasted sliced mandarins; sprinkle with chopped cilantro and sesame seeds.

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