Clay Pot Orange Chicken: Seasonal Goodness for the Win!

This recipe is suitable for VitaClay Models: VF7700, VM7900

Sometimes I just have chicken and a few veggies in the fridge.

Sure, I could make the same chicken dinner I always make: it's easy, quick, brainless, and everybody likes it... or they used to.But sometimes we get bored with the same old chicken dinner. Sometimes we need something a little different.

I tried this orange chicken recipe with a few real-food tweaks (wink, wink).

And, of course, using VitaClay. It was delicious!

I don't know how the original recipe tastes, but since it had a lot of canned soup and juice, I am not going to find out.I'd rather use fresh, whole ingredients. And with each week's headlines of food recalls and food safety hazards, I'll make my own dinners, from scratch...

Thank you very much!

I am fortunate to have a navel orange tree in my yard, so every year about this time I begin to harvest lovely, delicious, sweet oranges.And as the weather turns crisp, a fresh-picked orange tastes like it just came out of the refrigerator - so refreshing!

But my oranges were perfect for this recipe: a bit of juice, a bit of zest: and a world of flavor.If you're not lucky enough to have an orange tree, I'm sure you can find some of these in-season goodies at a local farmer's market.

Bon Appetit!

Ingredients:

• 2 lb boneless chicken (get organic to avoid arsenic and other nasties—I like dark meat, but to each his own)
• ~12 oz cream of mushroom soup (make your ownor buy organic)
• ¼ c gluten-free flour (optional as a thickener)
• ½ t salt
• ¼ t pepper, or to taste
• ½ c broth (make your own!)
• 2 t coconut sugar
• juice of 1 orange, plus zest

Directions:

1. Add all ingredients to the clay pot, stirring to coat
2. Close, seal and cook on “stew” setting for 30 minutes
3. Serve over rice or other grain, if desired