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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Canadian Living Magazine Nov/03 Issue. Chicken is good partnered with tart fruits such as cranberries, especially in a well spiced sauce. Serve with rice or bread. Ingredients:
3 lbs chicken pieces, skinned |
3 tablespoons all-purpose flour |
2 tablespoons extra virgin olive oil |
1 large red onion, thinly sliced |
6 garlic cloves, minced |
2 teaspoons ground coriander |
1 teaspoon cinnamon |
1/2 teaspoon black pepper |
1/4 teaspoon hot pepper flakes |
1 cup fresh cranberries (or frozen) |
1/2 cup chicken stock |
1/2 cup orange juice |
2 teaspoons granulated sugar |
3/4 teaspoon salt |
5 slices oranges, halved |
2 tablespoons fresh mint, chopped |
1/2 cup plain yogurt |
1/4 cup fresh mint, chopped or 1 tablespoon dried mint |
Directions:
1. in a ziplock bag, toss chicken with flour and coat well, reserve remaining flour.
2. in a large nonstick skillet heat half of the olive oil over med-high heat. brown chicken, for about 10 minutes. transfer chicken to plate, pour off fat in pan.
3. add remaining olive oil to pan, reduce heat to medium, add onions, garlic, coriander, cinnamon, black pepper, and hot pepper flakes, cook stirring occasionally until onion is soft, about 5 minutes.
4. sprinkle in reserved flour, cook stirring for 1 minute.
5. stir in cranberries, stock, orange juice, sugar and salt, bring to a boil.
6. return chicken to pan, and arrange orange slices over chicken.
7. reduce heat, cover and simmer occasionally spooning sauce over hicken until juices run clear when chicken is pierced, about 20 to 25 minutes.
8. when done, sprinkle with mint.
9. Optional: mix yogurt with mint and server over chicken for those who prefer less spiciness.
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