Ingredients
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6 cups
strong brewed Lapsang Souchong tea.
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6
bone- and skinless Chicken breast halves. (Appx 6-7 oz each).
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2
Oranges.
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4
Bay Leaves.
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1 tablespoon
Chinese Five Spice. (+ a few optional pinches...)
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3
cloves of Garlic.
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1 tablespoon
Tamari.
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1 tablespoon
Coconut Oil. (Optional)
Directions
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Wash the chicken breasts and pat them dry with paper towels.
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(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…)
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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.
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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.
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Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it.
Enjoy!
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