Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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!