Receta Slow Cooked Mandarin Chicken
Sweet marmalade and Siracha make these Slow Cooked Mandarin Chicken thighs practically melt in your mouth.
From October through December tends to be whirlwind months that pass so quickly yet have the most lasting memories. It also happens to be the best time of year for mandarins.
I bought a bag of mandarins because they are so sweet and delicious and so much easier to peel than oranges. I love the way they taste, and well, I wanted to make another batch of orange chicken. But this time, I decided to try a Mandarin Chicken in the slow cooker. Not to be confused with the traditional mandarin chicken, this one leans towards an orange chicken recipe.
Slow Cooked Mandarin Chicken
Total time
4 hours 5 mins
Author: Marlene Baird
Serves: 4
- 4 bone-in skinless chicken thighs
- ½ cup fresh squeezed mandarin juice
- ½ cup low sugar orange marmalade (like Smuckers)
- ¼ cup low sodium soy sauce
- 1 clove garlic, minced
- 1 Tablespoon ketchup
- 1 Tablespoon Siracha sauce (Rooster Sauce)
- about 1 Tablespoon flour for dredging
- 1 scallion, thinly sliced and chives (for garnish)
- sliced mandarins (for garnish)
- your favorite steamed rice (I use Jasmin)
Remove the skin and cut all visible fat from chicken thighs and roll each in flour until well coated.
Set chicken thighs in the bottom of a slow cooker.
Combine mandarin juice, marmalade, soy sauce, garlic, Siracha and ketchup in a small bowl.
Stir until well blended.
Pour sauce over chicken thighs and lid the cooker.
Cook on LOW setting for 4 hours.
Remove thighs from slow cooker and stir sauce well.
Top thighs with extra sauce.
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The end result is a fall of the bone, melt in your mouth sweet and spicy delicious citrus flavored chicken.Anyway, slow cooked recipes definitely are more than a quicker fixer supper. They are a slow and easy gourmet no fuss way to cook.
Thanks for stopping by and have a great day.
Marlene
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