This is a special chicken dish that combines the complementary flavours of garlic, orange and tomato with the sweet tang of cranberries. If the cranberries are added at the beginning, they make the sauce too sweet and much of their attractive taste, shape and colour is lost.

Serves 5–6

CROCKPOT: LOW FOR 6–7 HOURS, HIGH FOR 3½–4 HOURS
SLOW COOKER: LOW FOR 5–6 HOURS, HIGH FOR 3–3½ HOURS
SPEEDY SLOW COOKER: LOW FOR 3½–4 HOURS HIGH, FOR 2¾–3 HOURS

INGREDIENTS

7–8 boneless, skinless chicken thighs (about 1 kg)

3 tbsp flour

3 cloves garlic, crushed

1 tsp onion salt

¼ tsp ground cloves

zest of 1 orange

3 tbsp tomato paste

3 tbsp marmalade

¼ cup lemon juice

½ cup chicken stock

1/3 cup dried cranberries

fresh mint to garnish

METHOD

Toss chicken with flour in a plastic bag. Shake off any excess.

Place garlic, onion salt, cloves, orange zest, tomato paste, marmalade, lemon juice and chicken stock in the slow cooker and stir to mix.

Place chicken in the sauce, turning so that all sides are coated.

Cover with lid and cook according to the times and settings specified.

Thirty minutes prior to serving, stir in cranberries.

Cover with lid and cook for the final half hour.

Garnish with mint sprigs. Serve with couscous or rice accompanied by a green vegetable or salad.