Marinade:
2 tablespoons frozen orange juice concentrate, thawed
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons packed brown sugar
2 cloves garlic, minced
1 dash ground allspice
The night before mix together the marinade ingredients in a large, closable
container large enough to also hold the chicken pieces. When marinade is thoroughly
mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the crock pot and add marinade up to
about an inch from the top of the container.
4 pounds chicken (breasts and thighs)
1/4 pound mushrooms, sliced
2 tablespoons butter or margarine
1 (11 ounce) can mandarin oranges, drained
1 green bell pepper, cut lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup milk
1/4 cup water
Set the crock pot on LOW; cover, and let cook for 6 to 8 hours.
Set the crock pot to HIGH.
About an hour later, saut� the sliced mushrooms in the butter or margarine.
Add the mushrooms (with pan juices), mandarin sections, green pepper and ginger
into the crock pot and stir thoroughly.
Mix together the cornstarch, milk and cold water, then gradually add into
the crock pot while stirring until the entire mixture thickens a bit. Cover
the crock pot and let simmer for 15 to 30 minutes until serving.
