Chili−Orange Chicken
Ingredients
- 2 lb boneless chicken thighs
- 1 each onion, finely chopped
- 2 clove garlic, minced
- 2 tsp grated orange peel
- 1 tbsp dried and ground chiles
- 1 tbsp cocoa
- 0.5 tsp sugar
- 0.5 tsp cinnamon
- 1 tsp ground cumin
- 1/3 cup orange juice
- 0.3 cup cream sherry
Instructions
- 1
Xanthan gum or other thickener Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
- 2
In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly.
- 3
Pour in orange juice and sherry.
- 4
Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
- 5
Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener.
- 6
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
- 7
Season to taste with salt; garnish with orange slices.
- 8
Makes 6 servings.
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