Orange Chicken

From the kitchen of Martin James – Copenhagen, Denmark

Serves: 6

6 chicken breasts, boned and skinned
1/2 teaspoon ginger
1 teaspoon salt
Pepper
8 ounces frozen concentrate orange juice
1 1/2 cups shredded coconut
2 cups orange segments or canned, mandarin oranges
2 green onions, chopped

Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on LOW 6 hours.

Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired.