Slow Cooked Cranberry Chicken


Makes 6 servings



  • 1 chicken (rough cut, still on the bone, skin on)
  • 1 jar of NOGO Cranberry Jam
  • 1 cup NOGO Tomato Sauce
  • Dash of Cayenne Pepper
  • 1 teaspoon FREEFOD garlic replacer (available on our website)
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ cup Green Spring Onion, finely chopped
  • 1 celery stick, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper

To serve

  • Hot cooked rice


      • Pre heat oven to 110 degrees
      • Heat a heavy based Casserole dish (with lid) on the stove
      • Pour in Olive Oil, let heat for 30 seconds
      • Brown chicken on both sides. Until skin is golden brown
      • Combine the NOGO cranberry jam, NOGO Tomato sauce, green spring onion, celery, spice, salt and pepper; pour over the browned chicken. Cover and cook on low (110 degrees)  for 5-6 hours or until chicken is tender.
      • Serve with plain white rice and buttered string beans.