Serves 4:
10 g raisins
1 tablespoon Madeira
1 chicken [1300g](ready for cooking)
1 teaspoon red sweet pepper
pepper
2 tablespoons oil
1 clove of garlic
1 can tangerines (190g)
125 ml bouillon
1 tablespoon soyasauce
1 tablespoon starch flour
0.5 teaspoon ginger (powdered)
50 ml cream
10 g sliced almonds
preparation:Soak raisins with madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic vey fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with soyasauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonts.
recipe by Andreas Woehr
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