Ingredients:
* 10 g raisins
* 1 tablespoon Madeira
* 1 chicken [1300g](ready for cooking)
* 1 teaspoon red sweet pepper pepper
* 2 tablespoons oil
* 1 clove of garlic
* 1 can tangerines (190g)
* 125 ml bouillon
* 1 tablespoon Soya sauce
* 1 tablespoon starch flour
* 0.5 teaspoon ginger (powdered)
* 50 ml cream
* 10 g sliced almonds
Direction:
Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with Soya sauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonds.
