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Chili−Orange Chicken
Yield: 6 servings
2
1
2
2
1
1
1
1
1
1
1
pounds boneless chicken thighs
small onion, finely chopped
cloves garlic, minced
teaspoons grated orange peel
tablespoon dried and ground chiles
tablespoon cocoa
/2 teaspoon sugar
/2 teaspoon cinnamon
teaspoon ground cumin
/3 cup orange juice
/4 cup cream sherry
Salt
Orange slices
Xanthan gum or other thickener
Rinse chicken, pat dry, and cut into 1 1/2−inch chunks.
In a 3−quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa,
sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW
setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened
(about 10 more minutes). Season to taste with salt; garnish with orange slices.
Makes 6 servings.
Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g
Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol
Chili−Orange Chicken
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