Lapsang Souchong Five Spiced Orange Chicken

By • February 17, 2013 • 4 Comments


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Author Notes: An experiment dish with strong Chinese influences...Strictly Paleo...ish!

Serves 6

  • 6 cups strong brewed Lapsang Souchong tea.
  • 6 bone- and skinless Chicken breast halves. (Appx 6-7 oz each).
  • 2 Oranges.
  • 4 Bay Leaves.
  • 1 tablespoon Chinese Five Spice. (+ a few optional pinches...)
  • 3 cloves of Garlic.
  • 1 tablespoon Tamari.
  • 1 tablespoon Coconut Oil. (Optional)
  1. Wash the chicken breasts and pat them dry with paper towels.
  2. (Then I sprinkled a few pinches of five spice over the chicken breasts and quickly gave them some stripes in a hot cast iron grill pan coated with coconut oil. This step is highly optional, and I did it only for the looks…)
  3. Place the chicken breasts in a slow-cooker. Peel one of the oranges and roughly cut it in chunks, then put them in the slow-cooker along with the rest of the ingredients. Run it on low for 8 hours.
  4. When almost done, scoop out 1/2 cup (1 dl) of the liquid from the slow-cooker and put it in a small pot. Squeeze the juice from the other orange into the pot, stir, and let reduce until sticky.
  5. Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it. Enjoy!

Comments (4) Questions (0)

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Photo_squirrel

about 1 year ago LE BEC FIN

p.s. inspiring idea; thk you!

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about 1 year ago Strictly Paleo...ish!

Thanks :)

Photo_squirrel

about 1 year ago LE BEC FIN

plse be more specific! chicken breasts are full breasts or half? bone in or bone out? skin on or off?approx. weight? thnx.

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about 1 year ago Strictly Paleo...ish!

Sorry about that, I've updated the recipe as requested.