Fusion Chicken

Serve with cooked rice and a steamed vegetable.

Serves 8

Ingredients:

• 2 tablespoons frozen orange juice concentrate
• 2 cups chicken broth
• Salt, to taste
• ¼ teaspoon freshly ground black pepper
• 1 (4-ounce) can tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves of garlic, peeled and minced
• Dash allspice
• 3 pounds boneless, skinless chicken breasts and thighs
• 2 tablespoons butter
• 8 ounces fresh mushrooms, cleaned and sliced
• 1 (11-ounce) can mandarin orange sections, drained
• 1 small green bell pepper, seeded and sliced lengthwise
• ¼ teaspoon ground ginger
• 3 tablespoons cornstarch
• ¼ cup cold milk
• ¼ cup cold water

1. The night before or at least 8 hours before you plan to begin slow-cooking this dish, make the marinade by adding the orange juice concentrate, broth, salt, black pepper, tomato paste, soy sauce, brown sugar, garlic, and allspice to a closable container large enough to also hold the chicken pieces. Thoroughly mix the marinade, add the chicken, close container, and refrigerate overnight or for 8 hours.
2. Place the chicken in the slow cooker; pour the marinade over the chicken. Cover and cook on low while you prepare the mushrooms.
3. Bring the butter to temperature over medium heat; add the mushrooms and sauté for 6 minutes. Add the mushrooms and pan juices to the slow cooker along with the orange sections, green pepper, and ginger. Cover and cook on low for 6 hours. Turn the cooker to high.
4. Add the cornstarch, milk, and cold water to a bowl; whisk to mix. Slowly add the cornstarch mixture into the slow cooker and stir for 5 minutes or until the juices begins to thicken. Cover and cook for 15 minutes or until the mixture is thickened and the cornstarch taste is cooked out of sauce.