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Prep 30 mins
Cook 7 hrs
This recipe came from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. If you're short on time and expecting company, but still want something a little special, this dish is a good choice. It is simple but delicious. The author suggests cooking in a crockpot on low 7-8 hours or on high 3 1/2-4 hours and in a slow cooker on low for 6-7 hours and on high for 3-3 1/2 hours. I have a slow cooker, so that is the time I have put on the recipe.
- 1 (2 kg) whole chickens
- 1 orange
- 1 tablespoon brown sugar
- 2 tablespoons fresh ginger, chopped
- 2 garlic cloves, crushed
- 2 tablespoons balsamic vinegar
- 1⁄4 cup tomato paste
- 40 g sun-dried tomatoes packed in oil, well drained and finely chopped
- 2 tablespoons brandy or 2 tablespoons water or 2 tablespoons wine
- 2 tablespoons cornflour
- Remove the skin from the chicken and discard.
- Grate the zest from the orange. Place grated zest in a small bowl and set aside. Cut the orange into quarters and place inside the chicken cavity and close with toothpicks. Place the chicken in the cooker breast side down.
- Combine the brown sugar, ginger, garlic, balsamic vinegar, tomato paste and the chopped sundried tomatoes with the orange zest. Mix well.
- Using a pastry brush, spread and dab this mixture over the chicken.
- Cover with the lid and cook following the times and settings in the description above.
- Lift the chicken from the cooker and pour the liquid which has accumulated into a small saucepan. Return the chicken to the cooker, cover with the lid and keep the chicken warm while you make the sauce.
- Mix the brandy to a smooth paste with the cornflour. Stir into the liquid in the saucepan.
- Bring to the boil, stirring constantly, reduce heat and simmer for a couple of minutes until the sauce thickens.
- Carve the chicken and serve with the sauce.