A beautifully glazed fruit-flavored chicken entree.
| 1 Tbs. cooking oil | 1 tsp. salt |
| 1- 2 to 3 lb. chicken, cut up | freshly ground pepper |
| 3 lg. onions, chopped | 1/2 cup water, dissolved with 1 chicken bouillon cube |
| 4 lg. tomatoes, chopped | 1/4 cup currant jelly |
| 1 med. orange | 1/4 cup sweet sherry |
| 2 tsp. sugar |
Leaving peel on orange and chop (remove seeds). Set aside. In fry pan brown chicken pieces in oil until golden brown. Set aside on plate. Brown onions in pan. Place in bottom of crock pot. Add tomatoes, orange, sugar, salt and pepper to pot. Mix well. Place chicken on top. Rinse fry pan with water/bouillon, scraping up any bits and pour over chicken. Cover and cook on Low 5-6 hours. To serve, remove chicken to deep serving dish. Keep warm covered on low setting in microwave or oven. Strain juice into fry pan. Discard solids. Bring to the boil, simmer until mixture is thickened. Add jelly and sherry. Whisk smooth but do not over cook. Pour over chicken. Serve with a combination of white and wild rice. Add desired stir-fried veggies to rice. Serves 4-6.