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Chicken Thighs In Orange Tomato Sauce

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Ingredients
  Boneless skinless chicken thighs 2 Pound, trimmed of fat and cut into 1 1/2 inch pieces
  Canned diced peeled tomatoes 14 1⁄2 Ounce (1 Can)
  Oranges 2 Large, zest grated
  Orange 1 Large, juiced
  Canned tomato paste 6 Ounce (1 Can)
  Onion 1 Medium, chopped
  Diced carrots 2 Cup (32 tbs) (From 3 To 4 Carrots)
  Dried basil 1 Tablespoon
  Dried oregano 1 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon, crushed
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Garlic 2 Clove (10 gm), crushed through a press
  Freshly ground pepper 1⁄2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Lean bacon slices 4 , cooked until crisp and crumbled
Directions

1. In a 3 1/2-quart electric slow cooker, combine the chicken pieces, tomatoes with their liquid, zest of 1 orange, orange juice, tomato paste, onion, carrots, basil, oregano, thyme, rosemary, garlic, and pepper; mix well.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the chicken is cooked through. Stir in the sugar, lemon juice, and zest of the remaining orange. Sprinkle the top of each serving with a little crumbled bacon.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

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