By Chef Selwyn Richards
Your family and friends, especially the children, will really like this dish. Purchase chicken legs and thighs instead of leg quarters for quicker preparation.
6 chicken leg quarters
3/4 cup of ketchup
1/2 cup of orange juice
1/4 cup brown sugar, packed
1/4 cup red wine vinegar
1/4 cup of olive oil
4 teaspoons fresh parsley, minced
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons + 2 teaspoons of cornstarch
1/4 cup of water
1. Cut the leg quarters at the joints and place into the slow cooker.
2. Whisk together the ketchup, orange juice and brown sugar until the sugar dissolves.
3. Whisk in the vinegar, oil, parsley and the Worcestershire sauce.
4. Sprinkle in the garlic salt and pepper and whisk until well combined.
5. Pour the mixture over the chicken and turn the chicken to coat on all sides.
6. Cover the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 180 degrees F.
7. Remove the chicken to a warmed serving platter and cover to keep warm.
8. Dip out 2 cups of the cooking sauce from the slow cooker and place in a saucepan.
9. Whisk the cornstarch and water together until smooth.
10. Add the mixture to the cooking sauce in the saucepan and place the pan over medium heat.
11. Bring the mixture to a brisk boil.
12. Stirring constantly, cook the mixture for 2 minutes or until thick.
13. Pour the sauce over the chicken before serving.
Makes 12 servings.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.