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!
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- Chef Mimi
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