BAKED CRANBERRY CHICKEN WITH ROSEMARY
This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
- Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
- In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
- Preheat the oven to 425 degrees F.
- Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
- Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
- Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.
Nutrition Facts : Calories 145.2 kcal, Sugar 2.7 g, Sodium 10.9 mg, Fat 12.4 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9 g, Fiber 2.6 g, Protein 1.4 g, Cholesterol 0.7 mg, UnsaturatedFat 10.3 g, ServingSize 1 serving
CHICKEN TENDERLOINS WITH CRANBERRIES
Busy day? Easy recipe when you don't feel like cooking. Got this recipe from Ocean Spray and it uses dried cranberries which you can get all year round. Picture is from Ocean Spray.
Provided by Carol Junkins
Categories Chicken
Time 25m
Number Of Ingredients 13
Steps:
- 1. Lightly toss chicken pieces with flour, shake off excess. Sprinkle lightly with salt and pepper.
- 2. Heat 1 Tablespoon of butter and oil in a large skillet. Add half of the chicken, cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. remove to a platter, keep warm. repeat with remaining chicken.
- 3. Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions, cook 1 minute. Pour sauce over chicken. Makes 4 servings
- 4. Can serve over rice, mashed potatoes, noodles etc.
CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE
Make and share this Chicken Tenderloins With Cranberry Mustard Sauce recipe from Food.com.
Provided by stephiwoo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly toss chicken pieces with flour; shake off excess.
- Sprinkle lightly with salt and pepper.
- Heat 1 tablespoon of butter and oil in a large skillet.
- Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
- Add more butter and oil if needed.
- Remove to a platter; keep warm.
- Repeat with remaining chicken.
- Add wine, chicken broth and mustard to skillet, scraping up browned bits.
- Combine cornstarch and water in a small bowl.
- Stir into skillet.
- Add sweetened dried cranberries.
- Boil 1 to 2 minutes or until sauce thickens.
- Stir in green onions; cook 1 more minute.
- Pour sauce over chicken.
CRANBERRY CHICKEN SALAD
This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that was given to me by my first cookbook swap partner here on Zaar. Preparation time does not include time needed for salad to chill in the refrigerator.
Provided by Sydney Mike
Categories Chicken
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large glass bowl, mix first 6 ingredients until well blended.
- Add remaining ingredients & mix well.
- Refrigerate to chill before serving.
Nutrition Facts : Calories 760.9, Fat 48.1, SaturatedFat 14.3, Cholesterol 155.1, Sodium 1156.8, Carbohydrate 36.2, Fiber 2.3, Sugar 18.9, Protein 49
APRICOT CRANBERRY CHICKEN
Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. -Brooke Ruzek, Elk River, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.
Nutrition Facts :
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- Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
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