Instruction manual

RECiPES

Slow-Cooked Sweet & SpiCy ASiAn

ChiCken with orAnge SCAllion riCe

This light and refreshing citrus rice pairs well with the spicy chicken.

Top the rice with fresh bean sprouts and sauce. Serve alongside stir-fried

snow pea pods or green beans.

Cook: 4:00 – 5:00 LOW

Serves 6 – 8

1 (4 – 5 lb.) whole chicken

or bone-in chicken pieces of your choice

Kosher salt

pepper, fresh ground

Sweet & Spicy Sauce

1 cup agave nectar

1/2 cup soy sauce

1 cup diced onion

1/3 cup ketchup

2 tablespoons tomato paste

2 tablespoons sesame oil

2 cloves garlic, minced

2 tablespoons fresh ginger, grated

3 carrots, grated

2 navel oranges, zested and juiced (reserve

zest for rice)

3 teaspoons sambal olek

(red chili paste), to taste

4 teaspoons cornstarch dissolved in 6

tablespoons cold water

Orange Scallion Rice

4 – 6 cups steamed rice

1 navel orange, zested and juiced

3 scallions, chopped

1 tablespoon Kosher salt, or to taste

In a medium bowl, combine agave nectar, soy sauce, onion, ketchup, tomato paste,

sesame oil, garlic, ginger, carrots, orange juice and red chili paste. Mix well.

Remove skin and all visible fat from chicken.

NOTE: Remove chicken skin and excess fat to avoid a greasy sauce.

Lightly season chicken with salt and pepper. Spoon sauce into chicken cavity,

and place the whole chicken breast-side-down into the stoneware liner.

Pour the remainder of the sauce over the chicken. Close the lid.

Program the Slow Cooker for LOW; set the TIME for 4:00 hours

or until chicken is cooked through and tender.

Recipe continued on page 12