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1
For candied orange peel:
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2
Coarsely grate orange peels and put in a small saucepan.
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3
Cover with 1 liter water and bring to a boil, then drain and repeat this process (to reduce the bitterness).
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4
Cover peels with the sugar and add 1 L water.
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5
Bring to a boil and then simmer, stirring.
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6
After 15 minutes, taste it. It should be very sweet syrup. If it's not, add sugar. If it's too thick, add some water.
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7
Simmer until rind looks translucent around the edges and is swimming in sugary syrup.
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8
For roasted chicken:
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9
Put whole chicken into an oven roasting dish and drown in the orange concentrate and pats of margarine.
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10
Cover and roast in 375u00b0F oven until cooked (approx 1 1/2 hours).
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11
When it is done, let it cool slightly in the covered pot until you can safely peel off the skin and cut into bit-sized pieces.
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12
Drown the pieces in the chicken's sauce until it is time to serve.
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13
For carrot mixture:
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14
Heat 50g margarine and oil in frying pan and saute the carrots for 5 minutes.
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15
Add the cinnamon, then add any of the optional dried fruits or nuts and cover and simmer a few minutes longer, until everything has softened.
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16
Add the candied orange peel with its syrup.
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17
For rice:
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18
Rinse rice until no longer starchy (water should be clear, not milky).
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19
Boil rice with 4 cups water and 1/2 tsp salt, then simmer for 7 minutes. Do not remove the lid, rather leave the rice to cook in the steam for 1/2 hour.
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20
Putting it all together:
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21
Drain carrot-orange mixture, keeping syrup to be drizzled on according to taste.
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22
Add the carrots and chicken pieces to the rice and serve.
