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Cranberry Orange Chicken

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Description

Cranberry Orange Chicken is a seasonal dish. It is one of those ‘mix-four-ingredients-together-and-toss-it-in-the-oven’ kind of dishes that busy people love. It is sweet and sticky so kids like it too.

In Canada fresh cranberries start showing up in grocery stores along with pumpkins in early October in time for Canadian Thanksgiving. At this time of year I always pick up a few cans of cranberry sauce because I know that at some point in the next several weeks I will be making this Cranberry Orange Chicken.

A Seasonal Strategy – Cranberry Orange Chicken

To me seasonal cooking is a good strategy for everyday survival. It is a way to add variety without requiring research and recipe testing. Everyone needs easy tried-and-true recipes that appeal to the people you cook for. For me it is not always fresh produce that dictates my menu but also foods that are in season. Regardless of whether the food is fresh, frozen or canned there is no denying that cranberries and pumpkin are in season every autumn.

Not all foods are delicious canned and some are down right awful. But two foods that are perfectly acceptable to me out of a can are cranberry sauce and pumpkin puree. So right now I have them both in my pantry and these are some of the cranberry recipes I am making:

Fresh or Frozen Cranberry Recipes:

Canned Cranberry Sauce Recipes:

When autumn turns to winter and the holiday rush is finally over cranberries will fall off my radar and I’m okay with that. Sure enough they will reappear next October and I will once again make all my favourite cranberry recipes including this Cranberry Orange Chicken.

What’s your favourite cranberry recipe? Let me know in the comments below.

Ingredients

8-12 bone-in chicken thighs
CRANBERRY ORANGE SAUCE
1 can (14 oz/397 g) whole cranberry sauce
⅓ cup honey
¼ cup orange juice concentrate (or juice and zest of 1 orange)
¼ cup GF soy sauce

Directions

1
Preheat oven to 350°F.
2
Combine sauce ingredients in saucepan over medium heat. Bring to a boil, decrease heat and simmer 5 minutes.
3
Put chicken in large baking dish and pour sauce over top.
4
Bake in 350°F for 1-1½ hours basting chicken with sauce half way through the cooking time.

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