I use an InstantPot for the recipe on the slow cook setting.I use one medium orange for this recipe. If you don't have an orange on hand, use orange juice and skip adding orange peels to the slow cooker.The slow cook time of 2 to 4 hours is approximate, Instant Pot coming in at about 2 hours. Really, any time after 2 hours and it will be ready to eat. The longer it cooks, the more tender the meat and the thicker the sauce. If your sauce it still watery at the end of the slow cook time, simmer it over a low heat for about 10 minutes or until it's reduced about 1/4 of the way.I like to make a lot of sauce, but if you are not all about the sauce (like me) you can cut it down by 1/4 to 1/2 of the recipe to reduce some of the sweetener.For toasted sesame seeds: Place them in a skillet or frying pan over medium heat and shuffle the seeds occasionally, toasting for about 5 minutes or until they become fragrant and brown a bit.I like to make a lot of sauce, but you can cut it down by 1/4 to 1/2 of the recipe to reduce some of the sweetener.For toasted sesame seeds: place them in a skillet or frying pan over medium heat and shuffle the seeds occasionally, toasting for about 5 minutes or until they become fragrant and brown a bit.
3poundsskinless chicken thighs
3/4 cuphoneyor maple syrup
1/2cuporange juicesave the rind if you use fresh oranges
1/2cuptomato paste or thick tomato sauce
1tablespoontoasted sesame oil
4garlic clovespeeled and minced
3Thai chilliesoptional; or 1/2 teaspoon red pepper flakes
Trim any excess fat off of the chicken thighs, cut them into bit-size pieces (about 1 inch or 2.54 cm long), and place them in your slow cooker.
In a bowl, whisk the honey, orange juice, tomato paste, sesame oil, garlic, salt, ground ginger, and chilies until well-blended.
Pour the marinade over the chicken and blend the sauce and chicken to fully coat the chicken pieces.
If you use a fresh orange, peel some of the outer rind and place it in the cooker.
Cover and slow cook for 2 to 4 hours, or until the sauce is reduced by about 1/4 and the chicken is tender. If you'd like to thicken your sauce, simmer it over a low heat for about 10 minutes, or until it is reduced by 1/4.
Serve warm over white cauliflower rice and steamed vegetables (recipe follows). Optionally, add toasted sesame seeds and green onion slices on top.
Store leftovers in the refrigerator for a few days, or freeze for a few months.