10 with 5: #1. Curry Tangerine Chicken

Baby steps.
This is my first recipe for 10 with 5 blog challenge, and I'm keeping it simple. Probably not the most original concoction, but it's flavorful and is very tender. My hands still smell like curry and I love it.

Doesn't look too appetizing, I know. All that curry became green-looking in there. 

Yields 4 servings. Prep time: 20 mins. Cook time: 1 hr 15 mins.

1 Whole chicken
1 Can Tangerines
1/4 cup Curry powder
1/4 cup Olive Oil
Fresh Parsley

1. Wash your chicken and remove the guzzles. Butterfly it by cutting out the spine and removing the keel bone.

2. Combine 1 tbs of tangerine juice from the can with curry powder into a paste.

3. Using your index finger, feel around under the skin of the chicken to create "pockets" for the breast and thigh areas. Using a teaspoon, stuff those pockets with the mixture.

4. If you don't mind getting down and dirty, use your fingers to spread the paste over the meat under the skin. Otherwise "massage" the chicken to spread the paste. Any leftover paste should cover the skin. Take 8 tangerine wedges and place then under the skin as well, 2 in each pocket.

5. Place the chicken in a zip-top bag.
6. Mix the rest of the juice and olive oil. Squeeze 5-6 tangerine wedges into the mixture to make it pulpy. Throw in 2 stalks of parsley and break the leaves a little bit in the bowl.

7. Pour over the chicken in the bag and let it marinate overnight.
8. Preheat oven to 400F. Place your bird in a baking pan and drizzle the marinate over the chicken.

9. Bake for 10-15 minutes to give it some color. Then reduce the heat to 350F, cover your baking dish, and bake for an hour and 15 minutes.
10. Remove from the oven and let it rest for 10-15 minutes, uncovered. Then carve and serve.

As you can see, I failed in the color department. I was too impatient to wait until the oven got to 400F, and then I reduced the heat too early as well. But it tasted yummy, so I won't stress too much about it.