2 tbsp frozen oj
2 cup chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice
1 remaining ingredients:
4 lb chicken, breasts and thighs
1/4 lb mushrooms, sliced
2 tbsp margarine or butter
11 oz (1 can) mandarin orange
1 sections, drained
1/2 of a medium-large bell
1 pepper, sliced lengthwise
1/4 tsp ground ginger
3 tbsp cornstarch
1/4 cup cold milk
1/4 cup cold water
Directions
Marinade:
The night before you plan on slow cooking your dinner, mix together
the marinade ingredients in a large, closable container large enough
to also hold the chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade
up to about an inch from the top of the container. Set the cooker on
low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later,
saute the sliced mushrooms in the margarine or butter. Then add the
mushrooms (with pan juices), mandarin sections, green pepper and
ginger into the slow cooker and stir thoroughly. Mix together the
cornstarch, milk and cold water, then gradually add into the slow
cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until
serving. Serve with baby carrots and small new potatoes.
Servings: 6 servings
All Day Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into distant history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including some that we all recognise like basil, mint and parsley. Moving our culinary historical trip onwards, we find two interesting books from the 1300s : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is served today, but rather accounts of the types of food enjoyed by the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices such as basil and rosemary. These new spices and herbs created an explosion in recipe manuscripts, the majority of which are now in private cookery archives. When we get to the 20th century, cookbooks are in high demand, due to increased literacy, more spare time and a general increase in wealth. The arrival of TV gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this All Day Chicken recipe.
