Orange and Honey Chicken Drumsticks
Fruit? Honey? Drumsticks? Your kids are gonna love this one!
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- ¼ cup honey
- 1 (4-ounce) can chopped roasted green chilies
- 1 cup frozen chopped onion
- 1 teaspoon dried tarragon
- ½ teaspoon salt
- 12 skinless chicken drumsticks
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 (11-ounce) can mandarin oranges, drained
In the bottom of a 3½-quart or larger slow cooker, place the orange juice concentrate, honey, green chilies, onion, tarragon and salt, stirring to mix well.
Add the chicken drumsticks; stir to coat with the sauce.
Cover and cook on low for 6 hours.
Remove chicken drumsticks to a serving platter, cover loosely with foil and set aside.
Turn slow cooker to high. In a small mixing bowl, combine cornstarch and water until smooth. Add cornstarch mixture to the sauce, stirring well to mix. Cover and cook for an additional 15 minutes until sauce thickens.
Stir in mandarin oranges, pour sauce over chicken drumsticks and serve.
- After you empty the can of orange juice concentrate, use it to measure the honey (fill the can to a little more than half with the honey). The OJ concentrate leaves a slippery coating on the inside of the can, so the honey glides out without sticking (and you won't dirty another measuring cup).
- Buy skinless chicken drumsticks already packaged so you don't have to deal with removing the skin. They're a little more expensive, but the payoff is less labor and less fat for you.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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