Chicken Thighs In Orange Tomato Sauce Recipe
Ingredients
2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 1- to 1 1/2-inch pieces
1 (14 1/2-ounce) can diced peeled tomatoes
Grated zest of 2 large oranges
Juice of 1 large orange
1 (6-ounce) can tomato paste
1 medium onion, chopped
2 cups diced carrots (3 or 4)
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried rosemary, crumbled
2 garlic cloves, crushed through a press
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons sugar
2 tablespoons lemon juice
4 slices of lean bacon, cooked until crisp and crumbled
Directions
1. In a 3 1/2-quart electric slow cooker, combine the chicken pieces, tomatoes with their liquid, zest of 1 orange, orange juice, tomato paste, onion, carrots, basil, oregano, thyme, rosemary, garlic, and pepper; mix well.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the chicken is cooked through. Stir in the sugar, lemon juice, and zest of the remaining orange. Sprinkle the top of each serving with a little crumbled bacon.
2. Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the chicken is cooked through. Stir in the sugar, lemon juice, and zest of the remaining orange. Sprinkle the top of each serving with a little crumbled bacon.
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