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BASICMOUTH
7/30/07 11:46 P
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JMaroney,
Marjoram is a lemony-tasting herb. It's wonderful and I use it a LOT, especially in chicken and fish dishes.
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| Thanks for the review! I hate when recipes don't come out as expected- especially when they smell so good while cooking!
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Sorry it took me so long to review this one. But what a dissapointment. It smelled so good cooking and everything worked right as the recipe but boy was is just gross. The chicken was moist and falling apart with was great but the taste was just awful. It was very acidic, not sure if it just sat in the oj too long or maybe wrong kind of oj, or maybe too much, but it just was not a pleasing taste. Everything else worked out fine. when I thickened the sauce it was fine, so I think if i ever try this again, I will just bake the chicken and used the thickened sauce, but I don't think it will be too soon before I try that.
I hope others had a better turnout on this than I did.
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| you could try it for a lunch. Or cook it one day and save it for leftovers. I made extra so we could have leftovers for lunch tomorrow.
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WANNABESKINNY9
7/26/07 1:31 P
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| this sounds so wonderful. I would love to make it, my daughter & I would eat the whole thing. My husband, on the other hand, does not eat anything of the fruit family mixed with MEAT, and he really despises chicken in any form. Now I have to find a way to get him out of the house for one night, so I dont have to cook two meals!
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I ended up putting in Crushed Red Pepper Flakes instead of the Marmajim it had called for. (mainly cuz I have no idea what marmajim is). Right now its sitting in the crock pot cooking on low at home waiting for me. I bought some wild rice and green giant steamed veggies to go with it.
I hope it is yummy.
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I didn't get a chance to get to the store for ingredients. But i was definitely thinking of throwing in some chopped onion into the crock pot while it cooks. Not much just a dash. and I was going to serve it over rice and a green veggie (green beans maybe)
but i do like the addition suggestions others are tossing in.
I will be heading to the market after spin class tonight and hopefully will have it in the pot in the morning.
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| I make something like this on the stovetop, but I think that the addition of some chopped fresh apricots thrown in near the end gives the dish more depth. Plus, apricots are probably on sale at your local grocery this time of year, and you only need a few. Also, I usually garnish with some chopped green onion, and then serve alongside asparagus, grilled zucchini and squash, or maybe some steamed broccoli. A few baby red potatoes or some wild grain rice complete it nicely.
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I would serve it with rice and some sort of green or colorful veggies. I think the chicken would look nicer with some onion, and green and red peppers in it too. =)
How did it come out?
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| That is similiar to a recipe I made in the Crockpot a couple of weeks ago, and it was good!
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| can anyone recommend any sides to serve with this?
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I am definitely making this tomorrow. Sounds so yummy...
Ingredients
6 chicken breast halves with bone and skin removed
6oz. can orange juice, frozen concentrate, unsweetened, undiluted (thawed)
1/2 tsp dried marjoram
1/4 cup water
2 tbsp cornstarch
Directions
Combine thawed orange juice and marjoram in small bowl. Pour 1/2 OJ mixture into the slow cooker.
Add chicken to pot.
Use tongs to coat each piece of chicken well with OJ glaze, using more OJ glaze if necessary.
Pour remaining OJ mixture on top of breasts.
Cover: cook on Low 7 to 9 hours, or High 4 to 5 hours.
Before serving, remove chicken, turn slow cooker to high and cover.
Mix water and cornstarch, stir into liquid in the slow cooker.
Cover on a tilt to let steam escape.
Cook until thick and bubbly (15 to 30 min)
Serve over chicken.
Number of Servings: 6
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 197.3
Total Fat: 1.5 g
Cholesterol: 68.4 mg
Sodium: 78.0 mg
Total Carbs: 16.2 g
Dietary Fiber: 0.3 g
Protein: 28.1 g
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