This is a recipe from the May issue of Hadassah Magazine's cover article
on Jewish Cuisine, written by Joan Nathan.
Chef Allen's Tangerine Chicken Escabiche
2 medium tangerines
1 chicken, cut in eighths
1 T kosher salt
1/2 T black pepper
1 tsp ground cumin
1/2 cup olive oil
2 medium sweet onions, thinly sliced
1 medium carrot, julienne
2 cloves garlic, minced
1 small Scotch bonnet, seeded and minced.
(This is a hot chili; wear gloves and
do not touch your eyes.)
1/3 cup white wine vinegar
2 T extra-virgin olive oil
1/4 bunch fresh cilantro
Peel tangerines and dice enough peel to make 2 T. Squeeze juice and
reserve. Season chicken with salt, pepper, and cumin. Warm oil over
medium heat and brown each side of chicken about 5 minutes. Remove from
pan and pour tangerine juice over.
Add onions, carrot, and garlic to pan and cook until very soft. Add
Scotch bonnet, tangerine peel and vinegar. Simmer 5 minutes. Return
chicken with juice to pan and simmer, covered, over medium low heat
Remove chicken and vegetables to platter. Drizzle with oil and garnish
with cilantro. Also excellent cold.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of