Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
Step
2
Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
Step
3
Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
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4
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
Step
5
Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.
One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.
