CHICKEN WITH CRANBERRIES AND ORANGE
I got this recipe from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. It's very easy to prepare and is really tasty. The chicken turns out really tender and the dried cranberries come out plump and juicy. The author suggests cooking in a crockpot on low 8-9 hours or on high 4-4 1/2 hours. In a slow cooker she suggests cooking on low for 6-7 hours or on high for 3-3 1/2 hours. I have a slow cooker, so that's the time I've put in the instructions. I used maryland chicken pieces and also used brandy with the cornflour. The author suggests serving with couscous and a salad, but I prefer serving with rice.
Provided by Sazza
Categories One Dish Meal
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken pieces in the cooker.
- In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
- Cover with the lid and cook following the times and settings in the description above.
- Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
- Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker.
- Cover with the lid and continue to cook for the final half hour.
- Serve sprinkled with chopped mint.
Nutrition Facts : Calories 115.9, Fat 0.3, SaturatedFat 0.1, Sodium 431.2, Carbohydrate 23.1, Fiber 1.6, Sugar 15.9, Protein 1.9
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