Fried chicken with tangerines for dinner

Fried chicken with tangerines for dinner

My favorite parts of chicken are thighs and wings. For my taste, these are the tastiest parts of the chicken, especially the ones that are best seasoned. The following tangerine fried chicken recipe is a good example of how fruit can be used in savory dishes. The secret of the taste lies in the use of an alcoholic beverage in the seasoning. In the photo recipe, I used the Italian anise liqueur Sambuca. But I have already prepared the same recipe with porridge, very tasty. The taste of fried chicken with tangerines is very mild. The sweet and slightly citrus flavor of the fruit pairs well with black poultry meat.

Fried Chicken with Mandarin

Fried Chicken with Mandarin

Photo: Marcia Zoladz / Marcia’s Kitchen


Servings: 6 servings

Cooking time: 20 minutes + 3 hours rest


  • 1.4 kg chicken pieces, wing drumsticks, thighs and drumsticks
  • 1 cup sambuca or white cachaca
  • 3 oranges
  • 1 lemon
  • 1/2 cup water
  • 4 morgote or other thin-skinned tangerines
  • 2 teaspoons salt
  • 1 teaspoon black pepper or a mixture of freshly ground peppers
  • 1 tablespoon brown sugar
  • 4 tablespoons olive oil
  • 2 large onions
  • 1 cup cherry tomatoes


  • Wash the chicken pieces. In a large bowl, prepare the seasoning for the chicken pieces by combining the sambuca (or cachaca), lemon juice, orange juice, salt, pepper, water, and olive oil. Finally, add the tangerines, cut into six pieces vertically (long). Mix well, add chicken pieces, mix again. I usually use two scoops to coat the chicken and tangerine pieces with the marinade so I don’t get my hands dirty. Let it brew for 3 hours in the refrigerator.
  • Arrange the chicken and tangerine pieces on a baking sheet lined with aluminum foil. Arrange the chopped onion vertically in the middle of the chicken pieces and scatter the cherry tomatoes. Brush everything with seasoning, sprinkle with brown sugar and bake until golden brown. If the liquid in the pot dries out before the chicken pieces turn golden, add another 1/2 cup of water. It is important to leave a small amount of sauce, half a glass, to soak the chicken when it is time to serve.
  • Serve with green salad and rice.


To wash the chicken well, first leave it for a few minutes under running water, rubbing it well to remove the flavor from the package. Then check if you have feather tips, especially between the wings, on the back, between the thighs and on the sides of the body. Remove them by pulling with tweezers or the tip of a knife. Cut off the tail and excess fat that is at the beginning of the cavity. Rub the chicken with half a lemon on the outside and inside of the cavity. Sweep. The chicken is ready to be served.

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