Chili-Orange Chicken


  • 2 pounds boneless chicken thighs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated orange peel
  • 1 tablespoon dried and ground chiles
  • 1 tablespoon cocoa
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup orange juice
  • 1/4 cup cream sherry
  • Salt
  • Orange slices
  • Xanthan gum or other thickener


  1. Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
  2. In a 3-quart or larger slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamo, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
  3. Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
  4. Season to taste with salt; garnish with orange slices.

Makes 6 servings.

Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

Yummy Recipes at MeWe