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1
In a skillet, heat oil over medium heat for 30 seconds.
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2
Add onions and cook, stirring, until softened, about 3 minutes.
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3
Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute.
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4
Add mushrooms and stir to coat.
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5
Add rice and stir to coat.
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6
Stir in cranberries.
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7
Add broth, orange zest and juice and bring to a boil.
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8
(You should have 4 cups/1l of liquid in total.
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9
Squeeze the orange juice into a 1 cup/250 ml measure and add broth to make up the 1 cup/250 ml, if necessary.)
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10
Spoon half the rice mixture evenly over bottom of prepared slow cooker stoneware.
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11
Arrange chicken pieces evenly over top.
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12
Cover with remaining rice mixture.
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13
Place two clean tea towels, each folded in half (so you will have four layers), over top of stoneware to absorb moisture.
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14
Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
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15
Topping: In a skillet, heat butter and oil over medium heat.
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16
Add bread crumbs and toss until evenly coated.
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17
Cook, stirring, until golden, about 5 minutes.
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18
Stir in almonds.
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19
Spoon evenly over cooked rice and serve immediately.
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20
Mindful Morsels:
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21
Cranberries (along with cherries, blueberries and other red, purple and blue fruits) are particularly good sources of anthocyanins and other antioxidants that protect all cells in the body.
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22
Make Ahead: This dish can be partially prepared before it is cooked.
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23
Complete Step Cover and refrigerate overnight.
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24
The next morning, continue with the recipe.
