Orange Chicken with Cinnamon, Ginger and Mastiha
Main Ingredients 8 portions
One 4- to 5-pound (2-2 ½ kilo) roasting chicken
½ orange, unpeeled
Salt and freshly ground black pepper
One 1-inch (2,5 cm) piece ginger root, minced
1 small cinnamon stick
1 tsp. pounded Mastiha crystals
1 small whole orange, peeled
1 medium yellow onion, sliced
2 Tbsp. fresh orange juice
2 tsp. honey
1/3 cup dry white wine
Preheat the oven to 350˚F (180˚C). Lightly oil a medium baking dish.
Wash and pat dry the chicken. Rub the orange half on the outside of the chicken, squeezing its juice and pulp all over. Season with salt and pepper.
Whisk together the orange juice, honey and wine and brush the chicken with the marinade every 10-15 minutes, for another 30-40 minutes, until the chicken is tender and its juices run clear when pierced in the thigh. Remove from oven, remove and discard the orange and cinnamon stick from inside the chicken. Carve, and serve.