Chicken with Cranberries
Chicken is a good partner for tart fruits, such as cranberries, especially in a well-spiced sauce. Serve with rice or bread and 1/2 cup (125 mL) plain yogurt mixed with 1/4 cup (50 mL) chopped fresh mint (or 1 tbsp/15 mL dried) to spoon over the chicken.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 282 |
| pro | 31 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 96 mg |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 3% |
| vit C | 38% |
| folate | 13% |
-
3 lb (1.5 kg) chicken pieces, skinned
3 tbsp (50mL) all-purpose flour
2 tbsp (25 mL) extra-virgin olive oil
1 large red onion, thinly sliced
6 cloves garlic, minced
2 tsp (10 mL) ground coriander
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) hot pepper flakes
1 cup (250 mL) fresh or frozen cranberries
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) orange juice
2 tsp (10 mL) granulated sugar
3/4 tsp (4 mL) salt
5 thin slices orange, halved
2 tbsp (25 mL) chopped fresh mint
Preparation:
In plastic bag, toss chicken with flour to coat. Reserve remaining flour.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic, coriander, cinnamon, pepper and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle with reserved flour; cook, stirring, for 1 minute.
Stir in cranberries, stock, orange juice, sugar and sa< bring to boil. Return chicken to pan; arrange orange slices over chicken. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes. Sprinkle with mint.
Additional Information
Source
Canadian Living Magazine: November 2003
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