Thursday, April 12, 2012

1 large onion, cut into 8 pieces
1/2 to 1 habanero pepper, seeded, deveined, and finely minced 

*warning!!!!! Please wear Gloves when deviening !
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders

Combine onion and ginger in a food processorr until finely chopped. 
Add remaining ingredients, except chicken, and pulse until well combined.
 Place chicken in a 3 1/2-quart or larger Crock Pot and cover with sauce. 
Cover, place on low, and cook for 6 to 8 hours or 3 to 4 hours on high. 
This dish serves 4.


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