Asian Chicken with Kumquat Sauce

Ingredients

• 3 lb chicken whole
• 3 tablespoons orange juice dry
• 2 tablespoons soya sauce 
• 0.5 teaspoon garlic powder 
• 0.3 cup kumquats thinly sliced
• 0.5 cup orange juice 
• 3 tablespoons orange marmalade 
• 1 tablespoon juice of lemon 
• 0.3 teaspoon ground ginger 
• 1 tablespoon water cold
• 2 teaspoons cornstarch 
• 2 tablespoons slivered almonds toasted
• 1 tablespoon pear liqueur orange-flavored

Equipment

• bowl
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• skewers

Directions

1. Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail.
2. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
4. Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger.
5. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture.
6. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur.
7. Serve chicken with sauce.