Lapsang Souchong Five Spiced Orange Chicken

• 6 cups strong brewed Lapsang Souchong tea.
• 6 bone- and skinless Chicken breast halves. (Appx 6-7 oz each).
• 2 Oranges.
• 4 Bay Leaves.
• 1 tablespoon Chinese Five Spice. (+ a few optional pinches...)
• 3 cloves of Garlic.
• 1 tablespoon Tamari.
• 1 tablespoon Coconut Oil. (Optional)

1. Wash the chicken breasts and pat them dry with paper towels.
2. (Then I sprinkled a few pinches of five spice over the chicken breasts and quickly gave them some stripes in a hot cast iron grill pan coated with coconut oil. This step is highly optional, and I did it only for the looks...)
3. Place the chicken breasts in a slow-cooker.rnPeel one of the oranges and roughly cut it in chunks, then put them in the slow-cooker along with the rest of the ingredients.rnRun it on low for 8 hours.
4. When almost done, scoop out 1/2 cup (1 dl) of the liquid from the slow-cooker and put it in a small pot.rnSqueeze the juice from the other orange into the pot, stir, and let reduce until sticky.
5. Either serve the chicken breasts whole or slice them up, and drizzle a little bit of the orange reduction over it.rnEnjoy!

bone, oranges, bay leaves, garlic, coconut oil

Taken from food52.com/recipes/20848-lapsang-souchong-five-spiced-orange-chicken (may not work)