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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the skin from the chicken and discard. | 2. Grate the zest from the orange. Place grated zest in a small bowl and set aside. Cut the orange into quarters and place inside the chicken cavity and close with toothpicks. Place the chicken in the cooker breast side down. | 3. Combine the brown sugar, ginger, garlic, balsamic vinegar, tomato paste and the chopped sundried tomatoes with the orange zest. Mix well. | 4. Using a pastry brush, spread and dab this mixture over the chicken. | 5. Cover with the lid and cook following the times and settings in the description above. | 6. Lift the chicken from the cooker and pour the liquid which has accumulated into a small saucepan. Return the chicken to the cooker, cover with the lid and keep the chicken warm while you make the sauce. | 7. Mix the brandy to a smooth paste with the cornflour. Stir into the liquid in the saucepan. | 8. Bring to the boil, stirring constantly, reduce heat and simmer for a couple of minutes until the sauce thickens. | 9. Carve the chicken and serve with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
orange	1			1.7625	0.4406	0.0352	0.0045
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
garlic clove	2		crushed	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
sun tomato oil	40		sun-dried drained chopped packed	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
cornflour	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.