Here we go with week 2 of chicken! This one sounds amazingly delicious and I can't wait to get it cooking away.
Marmalade Curry Chicken:
Ingredients:
4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade
1.5 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth
Directions:
Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth. You'll end up with a slimy orange gel that smells like ginger. Pour this on top of the chicken.
Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isn't quite as moist as you'd like, you can cut it into strips, then return it to the pot to soak in even more of the delicious sauce.
Serve over brown basmati rice.
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