Chicken with Cranberries

By The Canadian Living Test Kitchen

154 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	282282 cal
pro	31 g31g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	96 mg96mg chol
sodium	261 mg261mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	33 vit A
vit C	3838 vit C
folate	1313 folate

More great recipes from this menu:

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.

Ingredients

3 lb chicken pieces , skinned3 3lb lbchicken pieces, skinned
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 large red onion , thinly sliced1 1large red onionred onions, thinly sliced
6 cloves of garlic , minced6 6clove garliccloves of garlic, minced
2 tsp ground coriander 2 2tsp tspground coriander
1 tsp cinnamon 1 1tsp tspcinnamon
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1 cup fresh cranberries 1 1cup cupfresh cranberryfresh cranberries or frozen cranberries
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
1/2 cup orange juice 1/2 1/2cup cuporange juice
2 tsp granulated sugar 2 2tsp tspgranulated sugar
3/4 tsp salt 3/4 3/4tsp tspsalt
5 thin slices oranges , halved5 5thin slices orangeoranges, halved
2 tbsp chopped fresh mint 2 2tbsp tbspchopped 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 salt ; 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.

Source : Canadian Living Magazine: November 2003