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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is a simple dish to make, very tasty. It can be made in a crock pot or the oven. This is delicious served with steamed broccoli and mashed sweet potatoes. Ingredients:
1 cup orange marmalade |
2 tablespoons soy sauce |
1 cup of your favourite barbecue sauce |
12 boneless skinless chicken breasts or 24 boneless skinless chicken thighs |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a medium-size microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
2. OR melt in a saucepan, stirring often.
3. Stir in barbecue sauce.
4. Place chicken in crock pot. Pour in sauce. Stir to coat.
5. Cover and cook on high setting 4 hours or low 6 hours.
6. To bake, preheat oven to 350F (180C). Place chicken in a large, ovenproof casserole dish that will hold at least 16 cups (4 L). Pour sauce over chicken. Stir to evenly coat. Set on a baking sheet to catch any drips if it bubbles over.
7. Bake, covered, in centre of preheated oven until chicken feels springy when pressed and sauce is bubbly, about 1 3/4 hours.
8. To thicken sauce, remove cooked chicken to a large serving bowl.
9. In a small bowl, stir cornstarch with water until dissolved.
10. Carefully ladle liquid from slow cooker or casserole into a medium-size saucepan.
11. Set over high heat. Bring to a boil. Stir in cornstarch mixture.
12. Reduce heat to medium. Stir until sauce thickens, 2 minutes. Pour over chicken.
13. Note: I prefer orange marmalade, ginger marmalade can be substituted. Recipe yields approximately 3 cups of sauce.
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