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LOCATION: Recipes >> Pressure Cooker >> Raspberry Chicken 02

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Raspberry Chicken
Yield: 3-4 servings

1/2 cup sweet red wine
1/2 cup vinegar
1/2 to 1 cup raspberry jam (can be low sugar or sugarless)
2 tablespoons soy sauce
2-3 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 frying chicken, skinned, cut into pieces
strips of orange zest for garnish

Mix all ingredients together except chicken and orange zest; stir
until well combined. Taste and adjust sweetness to your personal
preference. Pour mixture over chicken and let it marinate at least
4 hours (preferably overnight) in the refrigerator. Place chicken
with marinade in the pressure cooker and bring to a boil. Seal,
bring up to 15 pounds pressure, reduce heat to stabilize pressure
and cook for 12 minutes. Remove from heat, depressurize, remove
lid and remove chicken, leaving marinade in pot. If a thicker sauce
is desired, boil sauce in uncovered pot until it thickens. Pour
thickened sauce over chicken and sprinkle with thinly sliced orange


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2 of 2 people found the following review helpful:
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Moist, tasty, simple and simply divine, October 3, 2006 - 11:13 PM
Reviewer: Anonymous from Melbourne, Australia
Although a bit to purple visually, this was an incredibly fabulous dish! The chicken came out moist and tender and the flavours were amazing! I served it with a simple salad and couscous (with fried onions, sultana's and raisins). My friends were my guinea pigs and they LOVED it!

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