In this roasted orange chicken, every part of the fruit shines

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. As much as I love Chinese dried tangerine peels, their ocher fragments curved like petals but stiff as bark, I wanted the juiciness of fresh fruit in this preparation For this roasted orange chicken, one of my ways of cooking American Chinese food at home, the takeout version is just one source of inspiration. As much as I love Chinese dried tangerine peels, their ocher fragments curved like petals but stiff as bark, I wanted the juiciness of fresh fruit in this preparation. Roasted orange chicken open image in gallery Serves: 4 Time: 1 hour, 15 minutes 5 small tangerines or clementines 100g dark brown sugar 60ml soy sauce 1 1/2 tsp rice vinegar or distilled white vinegar 1 tsp ground cayenne or other hot red ground chile 1 whole chicken Salt and black pepper 8 slices peeled fresh ginger Method: 1. This roasted orange chicken is a dish made for a modestly sweet German riesling, whether kabinett or spätlese style, or even sweeter, like an aged auslese.