Chicken Tangier 

1 flying chicken (3 to 4 pounds), cut into serving pieces 

Salt and freshly ground black pepper

1 tabiespoon olive all 

1 orange, peeled and quartered 

1 tablespoon grated fresh ginger

Juice and grated zest of 1 orange

1 cup dry red wine 

1/2 cup honey 

1 tablespoon comstarch dissolved in 2 tablespoons cold weter 

Preheat Oven to 325 degrees. Wash chicken pieces and pat dry. Season with salt and pepper. 

In a Dutch Oven or heavy lidded casseroie dish ovar medium-high heat, heat oil. Sauté chicken until golden brown on both sides (about 7 minutes per side). Drain off fat, discard.

Add orange, grated ginger and the orange juice, reserve zest. Bake, covered