Rosemary Tangerine Chicken: Instead of baking this as the recipe describes, I prepared it slightly differently and got excellent results.
I made double the amount and froze one bag of chicken and marinade to use later in the month. Since I only had three tangerines, I substituted the juice of one small orange.
Instead of marinating the chicken breasts whole, I pre-cut them into bite-sized pieces. This allowed more surface area for the marinade to come in contact with. Since the marinade flavors are pretty mild, I though this would be beneficial.
Having cut the chicken up, baking it would not be the best approach. Instead, I did it as a quick stir-fry. This worked very well, especially with the chicken served over plain couscous.
This was a nice, mild (as in, not-spicy) dinner that suited us perfectly on a night that Mr. Mamie was suffering the after-effects of a stomach bug. We will enjoy having it again.
(Sorry, I failed to get a photo!)
~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)
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