| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
|
Crockpot, Fruits, Full.day, Poultry, Entertainin |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Frozen orange juice concentrate |
| 2 |
c |
Chicken stock |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Tomato paste |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Brown sugar |
| 2 |
|
Cloves garlic; minced |
| 1 |
ds |
Allspice |
| 2 |
lb |
Skinless chicken breast halves |
| 2 |
lb |
Skinless chicken thighs |
| 1 |
tb |
Butter Buds® or olive oil; optional |
| 1/4 |
lb |
Mushrooms; sliced |
| 1 |
tb |
Fresh thyme leaves; or herb of choice |
|
|
Salt and black pepper |
| 11 |
oz |
(1 can) mandarin orange Sections; optional juice |
| 1/2 |
lg |
Bell Pepper; sliced lengthwise |
| 1/4 |
ts |
Minced ginger; or ground |
| 3 |
tb |
Cornstarch; mixed with |
| 1/4 |
c |
Cold water; for thickening |
| 1/4 |
c |
Plain lowfat yogurt; optional |
INSTRUCTIONS
ADDITIONS
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a container large enough to also hold
the chicken pieces. When marinade is thoroughly mixed, add the chicken,
close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade not
fill above an inch from the top of the container.
Set the cooker on low and cover. Then, 6 to 8 hours later, turn the cooker
to high for 45 to 60 minutes. Add the mushrooms, fresh herb, a few
grindings of salt and pepper, mandarin sections with juice (not syrup), if
desired, green pepper strips and ginger stir thoroughly and cook for about
5 to 10 minutes. Add the dissolved cornstarch and stir; re-cover, ajar, and
simmer for 15 to 30 minutes while preparing the side dishes. Remove from
heat and add yogurt to 'cream' the sauce, optional. Serve with vegetable
medley and small new potatoes or steamed jasmine rice. Serves 6: 380 cals,
7 g fat (17% cff).
*INFO* recipe from All About Food by Ruth Burkhardt
http://www.enter.net/~rburk/ Revised by Pat Hanneman. Skin removed from
chicken and replaced with butter buds or olive oil for flavor. Fresh ginger
replaces ground. Mushroom slices added directly rather than sauted. Add
fresh herb to boost flavor: thyme, marjoram, cilantro, parsley, oregano,
tarragon, or chives. Yogurt replaces milk as creamer. TIP: To get a thicker
sauce, remove chicken to a serving bowl tranfer liquids to a saucepan and
thicken on the stove top with more dissolved cornstarch.
Recipe by: Ruth Burkhardt's Crockpot Archive / rev.
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 04, 1998, converted
by MM_Buster v2.0l.
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