Yield: 6 Servings
|2 tablespoons||Frozen orange juice concentrate|
|2 cups||Chicken stock|
|½ cup||Tomato paste|
|2 tablespoons||Soy sauce|
|2 tablespoons||Brown sugar|
|2||Cloves garlic; minced|
|2 pounds||Skinless chicken breast halves|
|2 pounds||Skinless chicken thighs|
|1 tablespoon||Butter Buds® or olive oil; optional|
|¼ pounds||Mushrooms; sliced|
|1 tablespoon||Fresh thyme leaves; or herb of choice|
|Salt and black pepper|
|11 ounces||(1 can) mandarin orange Sections; optional juice|
|½ large||Bell Pepper; sliced lengthwise|
|¼ teaspoon||Minced ginger; or ground|
|3 tablespoons||Cornstarch; mixed with|
|¼ cup||Cold water; for thickening|
|¼ cup||Plain lowfat yogurt; optional|
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 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@... on Dec 04, 1998, converted by MM_Buster v2.0l.