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Author Notes: An experiment dish with strong Chinese influences... —Strictly Paleo...ish!
- 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)
- Wash the chicken breasts and pat them dry with paper towels.
- (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…)
- 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.
- 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.
- Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Tea
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