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. 
 

*** For Details about Ingredients , check your nearest American Store