MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Armand's Slow-Cooker Chicken Thighs
Categories: Poultry, Herbs, Chilies, Vegetables
Yield: 9 Servings
8 Boned, skinned, chicken
- thighs
1/3 c Honey
1/3 c Ketchup
1/3 c Soy sauce
1/2 ts Dried oregano
1/4 ts Crushed red pepper flakes
6 cl Garlic; peeled, smashed
1 (1") piece ginger; peeled,
- minced
2 tb Cornstarch; opt
1 ts Toasted sesame seeds
Chopped scallions & cooked
- white rice; for serving
Coat the insert of a 6 quart slow cooker with cooking
spray and add the chicken thighs. In a glass measuring
cup, whisk together the honey, ketchup, soy sauce,
oregano, pepper flakes, garlic and ginger and pour over
the chicken. Cover and cook on low until the chicken is
cooked through and tender, 5 to 6 hours. Turn off the
heat, uncover and let rest for about 10 minutes before
serving. The chicken and sauce can be served as-is or,
for a thicker sauce, remove the chicken and set aside,
covered, to keep warm, then turn the slow cooker to
high. Stir the cornstarch and 2 tablespoons cold water
together until it resembles heavy cream. Pour the
mixture into the sauce, cover and cook until the sauce
is thick and bubbling, about 30 minutes. (The mixture
must come to a boil to activate the starch and thicken
the sauce.) Return the chicken back to the sauce and
heat the chicken through, about 5 minutes.
Transfer the chicken and sauce to a platter, sprinkle
with the sesame seeds and scallions and serve hot with
rice.
Yield: 6 to 12 servings
RECIPE FROM:
https://www.copymethat.com
Uncle Dirty Dave's Archives
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... "My idea of fast food is a mallard duck." -- Ted Nugent
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