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. ---------------------------------------------------------------------------
Nutrition
Ingredients
