Braised Chicken with Kumquats



A large 2+1/2 to 3 lb (2 to 2.5 Kg) chicken,

cut into 6 to 8 serving pieces

Salt

1 cup (250 ml) fresh orange juice

3 Tbs (45 ml) fresh lemon juice

1/4 cup (60 ml) honey

1/2 tsp (2 ml) cayenne pepper (or to taste)

12 preserved kumquats

1/4 cup (60 ml) coarsely chopped cilantro or parsley

Lemon and orange slices to garnish



Wash the chicken and pat completely dry with paper towels. Sprinkle

liberally with salt and place in a baking dish large enough to hold

them in a single layer. Mix the orange juice, lemon juice, and honey

together and pour it over the chicken, turning the chicken pieces over

to moisten thoroughly. Turn the chicken pieces skin side down in the

pan and sprinkle with the cayenne. Bake uncovered in a preheated 350F

(180C) oven for 15 minutes. Turn the chicken pieces over and add the

kumquats. Baste with the liquid, and bake 30 minutes longer, basting

occasionally. Cook until the chicken is done and the leg or thigh

meat offers no resistance to a fork. Arrange the chicken and kumquats

on a serving platter or individual plates and sprinkle with the

cilantro or parsley. Garnish with the lemon and orange slices.

Serves 4