Tangerine Chicken

• 2 tangerines, use for peel and 3/4 cup juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh gingerroot
• 1 1/2 teaspoons toasted sesame oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground pepper
• 2 about 2 3/4 pounds total chicken breast halves

1. Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
2. Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
3. Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
4. Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

tangerines, soy sauce, honey, garlic, gingerroot, sesame oil, ground cinnamon, fresh ground pepper, chicken

Taken from www.food.com/recipe/tangerine-chicken-281841 (may not work)