Ingredients

The following ingredients have 4 Servings
  • 4-5 - plump, big, skinless and boneless chicken breasts
  • 1 can(s) frozen orange juice concentrate
  • 1 tablespoon(s) balsamic vinegar
  • 4 tablespoon(s) brown sugar
  • 3 tablespoon(s) ketchup
  • 1 1/2 cup(s) honey, divided
  • 1 teaspoon(s) ground cloves
  • 1 teaspoon(s) ground ginger
  • 2 teaspoon(s) salt, divided
  • 1 teaspoon(s) pepper
  • 1 teaspoon(s) paprika
  • - olive oil, for browning chicken
  • - flour, for coating chicken
  • - chopped scallions or green onions

Instruction

  • Thaw OJ and chicken. Mix OJ with brown sugar, ketchup, vinegar, 1 tsp salt, cloves and ginger. Mix well. Set aside.
  • Wash chicken and pat dry. Cut into small cubes or strips. Toss into a mixing bowl along with pepper, paprika and rest of salt. Mix to coat.
  • Toss in enough flour to coat chicken. Mix.
  • Heat up enough olive oil in pan to brown chicken (don't crowd the chicken in the pan. Maybe you will have to do three batches. Use about 1-2 tablespoons olive oil per batch, making sure you wipe the pan clean after each time so flour bits don't burn).
  • Brown chicken (no need to cook it all the way through). After chicken is browned, set aside on plate lined with a paper towel.
  • After chicken is all browned, place it in a crockpot. Pour OJ mixture over the top. Give it a few mixes with a large spoon or spatula, cover, and set to medium / medium high for 3 hours.
  • After three hours, add half cup honey. Mix, cover and let cook for about another 2 hours, or until chicken is cooked all the way through.
  • When it is cooked all the way through, turn off crockpot, mix in the rest of the honey, adjust lid on a slant so about 1/4 of the pot is uncovered (sauce will thicken upon standing).
  • While it is thickening / resting, prepare whatever you want to serve it over... it is really good served with some wild or brown rice. Add chopped scallions or green onions on top. Enjoy!