This will get your juices flowing
We take savory spiced, crisp chicken thighs, an irresistible orange cranberry sauce and bake them together to perfection!
For this Paleo Cranberry Chicken dish we used boneless, skinless chicken thighs, they are still a favorite. We love that they’re less expensive than the breasts but have more flavor.
CHICKEN (6 servings)
1.5 lbs boneless skinless chicken thighs
2 tbsp ghee preferred, or coconut oil for browning
1/2 tablespoon sea salt
1/8 tablespoon pepper
3/4 tablespoon onion powder
3/4 tablespoon garlic powder
1 tablespoon (organic) poultry seasoning
1/4 tsp cinnamon
1 cup whole fresh cranberries
6 tbsp orange juice
Finely grated zest of one large orange 1 1/2 - 2 tsp
2-3 tbsp pure maple syrup
1/2 tsp tapioca starch or arrowroot powder
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
Preheat your oven to 400 degrees
Combine the salt, pepper, and other spices for the chicken in a small bowl.
Heat a large one proof skillet oven medium high heat and add the ghee or coconut oil. Rub salt/spice mixture into chicken and place in hot pan, smooth side down. Brown one side for 5 minutes then flip and add cranberry mixture (see below), place in preheated oven as instructed below.
Either beforehand, or while the chicken browns, combine cranberries, orange juice, zest, and maple syrup (or date paste) in a saucepan over medium heat. Stir and bring to a boil.
Once boiling, lower the heat and whisk in the tapioca starch, continue to boil and stir until thickened, 1-2 minutes. Stir in the spices for the cranberry sauce, then remove from heat.
Pour sauce over the browned chicken and place the skillet in the oven, bake for 10-15 more minutes until chicken is cooked through and sauce is bubbling.
Spoon any additional sauce with pan juices over the chicken to serve.