Use and Care Manual

USA
14
AFTER SALES SUPPORT
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Recipes
ORANGE CHICKEN WITH ASPARAGUS AND CARROTS
Orange juice and asparagus complement the heartiness of the dark
chicken meat. Boneless, skinless thighs, available in most supermarkets,
make this a healthy and tasty dish that the entire family will enjoy.
½ cup orange juice
½ cup chicken stock
2 tablespoons melted orange marmalade
¼ teaspoon Kosher salt
¼ teaspoon red pepper
0.90 kg skinny asparagus spears, trimmed to 13 cm
2 cups chopped carrots
1 onion, chopped
0.90 kg boneless, skinless chicken thighs (4 thighs)
3 tablespoons brown stone ground mustard
1 tablespoon sour cream
Directions:
1. Rinse chicken, pat dry and set aside.
2. Place the orange juice, chicken stock, orange marmalade, salt and pepper
into the cooking pot. Stir well to combine.
3. Add the vegetables to the bottom of the cooking pot: asparagus, carrots
and onion.
4. Place the chicken pieces on top of the vegetables.
5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
6. Chop the chicken into bite-sized pieces or shred using 2 forks.
7. Place chicken back into the cooking pot.
8. Place liquid into a saucepan, add mustard and reduce until thickened.
9. At the very end of the cooking time, add the sour cream and stir
until warmed.
10. Pour sauce over the chicken in the Slow Cooker's cooking pot and stir well.
11. Serve with white or brown rice