I got this recipe from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. It's very easy to prepare and is really tasty. The chicken turns out really tender and the dried cranberries come out plump and juicy. The author suggests cooking in a crockpot on low 8-9 hours or on high 4-4 1/2 hours. In a slow cooker she suggests cooking on low for 6-7 hours or on high for 3-3 1/2 hours. I have a slow cooker, so that's the time I've put in the instructions. I used maryland chicken pieces and also used brandy with the cornflour. The author suggests serving with couscous and a salad, but I prefer serving with rice.
- 6 -8 large skinless chicken pieces
- 3 garlic cloves, crushed
- 2 tablespoons soy sauce
- 1 orange, zest of
- 1 cup orange juice
- 4 tablespoons tomato paste
- 3⁄4 teaspoon ground cinnamon
- 1⁄3 cup marmalade
- 1⁄2 cup dried cranberries
- 3 tablespoons cornflour
- 3 tablespoons brandy or 3 tablespoons white wine or 3 tablespoons water
- 1 1⁄2 tablespoons chopped fresh mint
- Place the chicken pieces in the cooker.
- In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
- Cover with the lid and cook following the times and settings in the description above.
- Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
- Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker.
- Cover with the lid and continue to cook for the final half hour.
- Serve sprinkled with chopped mint.