Chile Orange Chicken
|Skinless boneless chicken thighs||2 Pound|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Grated orange peel||2 Teaspoon|
|Ground dried chilies||1 Tablespoon (New Mexico / California Variety)|
|Unsweetened cocoa||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Cream sherry||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, blended|
Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly.
Pour in orange juice and sherry.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season to taste with salt; garnish with orange slices.