Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, July 31, 2010

The Consumption: Saucy Orange Chicken

This dinner was so yummy!  When I was mixing the juice, zest, salt, balsamic vinegar, crushed red pepper (which I measured super accurately), brown sugar, ketchup and garlic, I was wondering exactly what this mix would taste like.  Was I creating a marinade, where the juice would flavor the chicken?  How does ketchup and brown sugar fit in here?   

I hand-squeezed the oranges, which was challenging.  Since I do not own a juicer,  my boyfriend, Matt and I invented one using a small tool you stick into fruit to literally drink the juice and a sifter.

I mixed all the ingredients, poured over the chicken, and set the crock to LOW and cooked 3.5 hrs.

The juicy marinade turned into a sauce that coated all the pieces of chicken.  I served on white rice with a side salad & ginger dressing.  My man does not like onions so, I substituted sesame seeds.

The flavors reminded me of ordering take-out from my favorite Chinese restaurant.  I will definitely be making this slow cooked meal again!  It was so simple!  We had plenty of leftovers for dinner the next night.  Great recipe!

Tips & Tricks:
- Chef Mimi

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