Chicken with Cranberries Chicken with Cranberries

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 261 mg
  • Protein 31 g
  • Calories 282.0
  • Total fat 9 g
  • Cholesterol 96 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 14.0
  • Folate 13.0
  • Calcium 5.0
  • Vitamin A 3.0
  • Vitamin C 38.0
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Chicken with Cranberries