Orange Cranberry Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless pieces of chicken (breasts or thighs).
02 -
1 large orange, juice and zest separated.
03 -
2 tablespoons of maple syrup or honey.
04 -
1 cup of whole, fresh cranberries.
05 -
A tablespoon of olive oil.
06 -
2 minced garlic cloves.
07 -
1 teaspoon of fresh rosemary or thyme (use half if dried).
08 -
Black pepper and salt, as much as you’d like.
09 -
Half a cup of broth (chicken or just water).
10 -
A tablespoon of balsamic (optional).
11 -
Teaspoon of Dijon mustard, if you want it.
# Instructions:
01 -
Sprinkle a mix of salt, herbs, and pepper over the chicken. Leave it aside to soak in the flavors.
02 -
Pour some oil into a big pan and heat it up. Place the chicken in and cook it for about 4-6 minutes per side until it gets a golden crust. Take it out and set it aside.
03 -
Using the same pan, sauté the garlic till it smells great. Toss in the orange juice, zest, cranberries, and honey. Cook it gently for around 5-7 minutes until the berries soften and pop.
04 -
Pop the chicken back into the pan, pour in the broth, and scrape any bits stuck to the bottom. Cover it and let it cook for 10-12 minutes to ensure the chicken reaches 165°F.
05 -
Spoon the sauce over the chicken and, if you’d like, sprinkle on some fresh herbs or extra zest before serving.
# Notes:
01 -
Both thighs and breasts work fine for this.
02 -
You can make the sauce in advance if needed.
03 -
Optional add-ins boost the flavor if you're feeling fancy.