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Foraging with Alexis Nikole Nelson.
The marinade for this recipe is made in a blender with a quartered whole orange—skin and all—and the ginger does not need to be peeled, either. When transferring the chicken to the wire rack, allow a good amount of the marinade to cling to the pieces for deep browning and crusting. Rice and steamed or stir-fried vegetables are good accompaniments. For easier cleanup, line the baking sheet with foil before setting the rack on top.
navel orange, not peeled, cut into quarters, plus orange wedges to serve
cup orange juice
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