Slow Cooked Cranberry Chicken
Makes 6 servings
Ingredients
Chicken
- 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
Method
- 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.
Enjoy!