How To Make Cranberry Chicken in 30 minutes!

In this quick and easy Cranberry Chicken recipe, you'll get to cook up a delicious dish in just 30 minutes. You'll need only a few ingredients and a few simple steps to make this yummy chicken dish. So whether you're looking for a quick and easy meal or an easy recipe to add to your repertoire, this Cranberry Chicken is sure to please!

Serve this with white rice or cauliflower rice to make it low carb. It's also gluten free.

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Time Stamps
00:00 Intro
00:20 Chef Joke #1
00:36 Benefits of Cranberries
01:09 Making the cranberry sauce
02:16 Cooking the cranberry sauce
02:39 Preparing the chicken
03:24 Cooking the chicken
05:21 Chef Joke #2
05:38 Serving up the chicken
06:02 The next recipe you will want to try
06:15 Outro

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Cranberry Chicken Recipe
Ingredients:
Sauce:
2 cups organic cranberries
cup coconut sugar
cup maple syrup
1 tsp. Ground ginger
tsp. Allspice
1 sprig fresh rosemary
1 cup of chicken broth
2 tsp. Balsamic vinegar, the good thick stuff
1 apple, organic cored, peeled and sliced
tsp. Salt

5 chicken thighs
2 shallots, thinly sliced
Salt
Pepper
Garlic powder
Olive oil

Directions:
Rinse and drain the cranberries and pick out any bad ones. Place these in a two quart saucepan. Add all the other ingredients for the sauce to the pan and stir. Place over medium high heat to bring to a boil. Then lower the temperature to low heat and simmer for about 10 minutes or until the cranberries pop and the sauce thickens. Use the back of the spoon to pop most of the cranberries.

Cook the chicken in a cast iron pan. If you dont have a cast iron pan you can use any pan that can go into the oven. Preheat the oven to 375 degrees F.

Preheat the pan over medium high heat and then add a teaspoon of so of olive oil, enough to just coat the bottom of the pan. Season the chicken thighs with salt, pepper and garlic powder. Swirl the oil in the pan and add the chicken seasoned side down. Dont move the chicken. Just let it sear for 3 or 4 minutes. Season the top side of the chicken with more salt, pepper and garlic powder.

Turn the thighs over and cook an additional 3 minutes until you get a nice golden brown crust. Then remove the chicken to a clean plate.

Add the shallots and another teaspoon of olive oil. Scrape up the brown bits as you cook the onion for 2 minutes.

Add the cranberry sauce and stir to release the rest of the bits. Add the thighs by nestling them down into the sauce. Spoon the sauce over the chicken to coat.

Place into a 375 degree F. oven for 14-15 minutes. The internal temperature should be 165 degrees F. when done. Serve over white or brown rice or cauliflower rice and enjoy!



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