Happy Fifth Anniversary, Crasstalk! Yay! XOXO!
And to celebrate, lets slow cook some spicy chicken thighs. These guys are sweet with a decent amount of heat, and – although there are a few ingredients – you use them twice.
So, that kind of means half the ingredients, right?
I love this dish because it’s easy enough for a Wednesday night but good enough for a dinner party with friends.
Recipe Sunday: Slow Cooker Double-Spiced Orange Chicken
Serves 4.
Slow Cooker Chicken Ingredients:
- ¼ cup honey
- 2 teaspoons orange zest
- ½ cup orange juice
- ½ cup chicken broth
- 2 tablespoons soy sauce or tamari
- 2 teaspoons minced fresh ginger
- 1 jalapeno or cayenne pepper, seeded and sliced
- 8 boneless skinless chicken thighs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large red onions, quartered
Finishing Sauce Ingredients:
- 1 cup orange juice
- ¼ cup dark brown sugar
- ¼ cup honey
- 1 teaspoon freshly grated ginger
- ½ teaspoon cayenne
Garnish:
- Sesame seeds
- Cilantro*
Instructions:
Whisk together the honey, orange zest, orange juice, chicken broth, soy sauce, ginger and hot pepper in a small bowl.
Season the chicken with salt and pepper.
Place the onions in the bottom of the slow cooker, and place the chicken on top.
Pour the honey mixture over the chicken.
Cover and cook for 4 hours on low, or 2-3 hours on high. The chicken is done when a meat thermometer reads 165 degrees.
Place the chicken on a plate and tent with foil to keep warm.
In a small saucepan, bring the orange juice, brown sugar, honey, ginger and cayenne to a boil. Turn heat down to a simmer and cook until the sauce has reduced by half, and is thick.
Drizzle finishing sauce over the chicken.
Top with sesame seeds and cilantro.
*C’mon! It’s our fifth anniversary! How could I not have cilantro in a recipe?
For other slow cooker recipes check out The Everything Mediterranean Slow Cooker Cookbook.
(Photos by Launie K.)
