CRANBERRY/ORANGE CHICKEN
Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.
Nutrition Facts : Calories 622 calories, Fat 22g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 203mg sodium, Carbohydrate 77g carbohydrate (65g sugars, Fiber 2g fiber), Protein 29g protein.
CRANBERRY-ORANGE CHICKEN BAKE
A warm and creamy chicken bake topped with a zesty cranberry-orange stuffing make this a smart standout, and a unique option for the holidays or any day.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package, using orange juice and water for the liquid and stirring in berries and nuts with the stuffing mix.
- Combine chicken, soup and vegetables. Spoon into 6 ovenproof serving bowls or 13x9-inch baking dish; top with stuffing mixture.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CROCK POT CHICKEN WITH CRANBERRIES
A nice easy dish for those busy days around the holidays. Put this on before going shopping and dinner is waiting when you get home! Serve with rice or couscous and a veggie. Boneless chicken thighs could be used also. EDITED TO ADD: The 6 hour cooking time is based on my very old crockpot, but I have noticed my newer crockpot cooks hotter, so 4 hours on low may be plenty.
Provided by Outta Here
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, except flour and water, in the crock pot.
- Cover and cook on LOW 4-6 hours (depending on how hot your pot runs), until chicken is tender.
- Mix flour with cold water and add to pot in the last 15 to 20 minutes and cook until thickened.
- Taste and adjust seasonings.
CRANBERRY ORANGE CHICKEN - CROCK POT
OUT OF THIS WORLD! Tender and delicious! Flavor Galore! This is one of my favorite dishes. I have found that bone-in chicken gives more flavor. I use the following method for fall-off-the-bone chicken. After placing the lid on crock pot place a large double folded kitchen towel over top of lid letting it fall over sides of crock pot. This allows no steam to escape. The sauce in this dish makes good 'gravy' over cooked rice. Makes a pretty dish to serve guests.
Provided by Seasoned Cook
Categories Chicken Breast
Time 6h15m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Rub salt onto chicken breasts and place in bottom of crock pot.
- In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
- Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
- Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
- Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
- Serve over cooked rice and enjoy!
CRANBERRY-ORANGE CHICKEN SALAD
This chicken salad for a crowd gets its tart, citrusy twist from a sprinkling of dried cranberries and mandarin oranges.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine chicken and dressing in large bowl.
- Add remaining ingredients; mix well.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
CHICKEN WITH ORANGE AND CRANBERRY SAUCE
Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.
Provided by Obag6142
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
- Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
- Boil pan juices over high heat, uncovered, 3 or 4 minutes.
- Mix cornstarch with water and add to sauce; stirring until it boils.
- Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4
CHICKEN SALAD WITH CRANBERRIES, ALMONDS, AND ORANGE VINAIGRETTE
This salad has it all, the sweet tang of cranberries and orange vinaigrette, fresh greens and almond crunch, and light, tender but filling breast of chicken. Fresh and flavorful, the salad is a meal, perfect for lunch or a light dinner. This Dole recipe was found at http://www.dole.com/salads/us/landing/DOLE_Top_10_Salad_Recipes.pdf
Provided by Stoblogger
Categories Salad Dressings
Time 40m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Vinaigrette:.
- Combine juice, vinegar, and honey in small bowl; whisk in oil.
- Salad:.
- Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat.
- Serve chilled, topped feta cheese crumbles.
CHICKEN WITH CRANBERRIES AND ORANGE
I got this recipe from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. It's very easy to prepare and is really tasty. The chicken turns out really tender and the dried cranberries come out plump and juicy. The author suggests cooking in a crockpot on low 8-9 hours or on high 4-4 1/2 hours. In a slow cooker she suggests cooking on low for 6-7 hours or on high for 3-3 1/2 hours. I have a slow cooker, so that's the time I've put in the instructions. I used maryland chicken pieces and also used brandy with the cornflour. The author suggests serving with couscous and a salad, but I prefer serving with rice.
Provided by Sazza
Categories One Dish Meal
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken pieces in the cooker.
- In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
- Cover with the lid and cook following the times and settings in the description above.
- Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
- Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker.
- Cover with the lid and continue to cook for the final half hour.
- Serve sprinkled with chopped mint.
Nutrition Facts : Calories 115.9, Fat 0.3, SaturatedFat 0.1, Sodium 431.2, Carbohydrate 23.1, Fiber 1.6, Sugar 15.9, Protein 1.9
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
Steps:
- Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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5/5 (2)Category EntreeCuisine AmericanTotal Time 40 mins
- Place all low-FODMAP marinade ingredients in a food processor or blender and blend until you have a smooth mixture
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Servings 4Calories 210 per servingEstimated Reading Time 5 mins
- Place cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Heat saucepan over medium heat and bring to a gentle boil, stirring occasionally. Cook until the cranberries pop and the sauce slightly thickens, about 4-5 minutes. Remove from heat and set aside.
- Heat a large skillet over medium heat, add oil. In a tiny bowl, combine sage, thyme, salt and pepper. Use this mixture to season both sides of the chicken.
- When oil is heated, add the chicken to the skillet and cook until browned and partially cooked through, about 5 minutes. Turn over to the other side and cook for another 5-6 minutes, until cooked through and chicken reaches an internal temperature of 165° F when checked with a meat thermometer.
CRANBERRY ORANGE CHICKEN THIGHS - REAL FOOD WITH SARAH
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5/5 (7)Total Time 1 hr 20 minsCategory DinnerCalories 645 per serving
- Begin making the cranberry sauce by adding cranberries, orange juice, orange zest, honey, cinnamon, balsamic vinegar and rosemary to a small saucepan over medium-high heat. Stir occasionally until the cranberries burst and thicken, about 10 minutes.
ORANGE CRANBERRY CHICKEN RECIPE: CHICKEN ENTREE RECIPES …
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- Add the chicken breast pieces to the slow cooker, cover, and cook on HIGH for 3 hours or on LOW about 6 hours, or until chicken is cooked throughout.
ORANGE CRANBERRY ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)Total Time 1 hr 40 minsCategory DinnerCalories 885 per serving
- Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.
- Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.
- Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.
- Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.
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From theingredientguru.com
Estimated Reading Time 3 mins
- Add olive oil to an ovenproof skillet over medium heat. Place seasoned chicken skin-side down and cook for approximately 4-5 minutes until it releases easily from the bottom of the pan. Turn the chicken and continue cooking for another 4-5 minutes on the remaining side.
- While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Set to medium heat and bring to a gentle boil. Cook approximately 4-5 minutes or until the cranberries pop open and the sauce thickens slightly.
CRANBERRY BAKED CHICKEN AND RICE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (11)Calories 504 per servingCategory Entree
- Make the marinade: In the bowl of a food processor or blender, add all the marinade ingredients along with 2 cloves of garlic (whole, peeled) and ¼ teaspoon each salt and pepper. Blend until combined and smooth.
- Marinate the chicken: Add the chicken to a large zip-closure bag or large mixing bowl. Pour the marinade over the chicken, tossing to evenly coat the chicken. Transfer the chicken to the refrigerator and allow to marinate for at least 30 minutes, or up to overnight.
- Bake the onions and garlic: Add the onions and minced garlic to the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until onions are softened and translucent in color.
CRANBERRY ORANGE CHICKEN - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Ratings 11Calories 408 per servingCategory Main Course
- Mix all the marinade ingredients to a food processor and blend until all combined and you have a smooth mixture.
ORANGE CRANBERRY ROASTED CHICKEN - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (2)Total Time 456203 hrs 7 minsCategory Holiday
- To prepare the chicken: remove the giblets and remove any excess fat or feathers. Salt and pepper both the outside and the inside of the chicken. Add ½ the oranges, rosemary and 1/2 of the cranberries to the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place chicken in the middle of the roasting pan and add ¼ cup chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the orange honey mixture over the top of the bird.
- Place in the pre-heated oven and roast for 20 minutes. Spoon pan juices on top of chicken, rotate the pan, and return to the oven to continue to bake for 20 more minutes. Repeat the process of basting the bird until the chicken registers to 165ºF in the thickest part of the breast or until juices run clear, about 1 hour. Cover the chicken if the top is browning too quickly
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From myrecipes.com
Servings 4Calories 378 per servingTotal Time 1 hr 18 mins
- Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, meat side down, to pan; cook 5 minutes or until browned. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.
- Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings; keep warm.
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- Lightly flour clean chicken breasts and sprinkly with salt and pepper. In skillet, add olive oil and turn on heat. Once hot, add chicken breasts. Brown on each side, making sure to cook through thoroughly. Remove from skillet and drain on paper towel. In small bowl, mix dried chopped cranberries, orange marmalade and cranberry juice until combined. Put chicken back in skillet and pour cranberry mixture over the chicken breasts. Heat thoroughly and toss slivered almonds and orange zest on top just before serving. Serve over rice if desired or with a salad or vegetables on the side.
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