Recipe Details

Summary

Name: Chili−orange Chicken

Category: Atkins Diet

Ingredients and Directions

Yield: 6 servings

2 pounds boneless chicken thighs

1 small onion, finely chopped

2 cloves garlic, minced

2 teaspoons grated orange peel

1 tablespoon dried and ground chiles

1 tablespoon cocoa

1/2 teaspoon sugar

1/2 teaspoon cinnamon

1 teaspoon ground cumin

1/3 cup orange juice

1/4 cup cream sherry

Salt

Orange slices

Xanthan gum or other thickener

Rinse chicken, pat dry, and cut into 1 1/2−inch chunks. In a 3−quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours). Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. Makes 6 servings.

Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol