Cranberry Chicken Thighs
Often cranberry jelly or chutney is served with poultry. This take of cranberry chicken is not as sweet but ever as much appealing. Swerve brown sweetener adds a bit of sweetness without the sugar guilt. The tart cranberries and sherry vinegar are a lovely counterpoint to the umami flavor of the chicken and olive oil. After tasting this dish, you will want to stock up on cranberries (they freeze beautifully in their package) before the season is over.
4 servings
INGREDIENTS:
1 ½ to 2 cups fresh cranberries (8-ounce package)
2 tablespoons Swerve brown sweetener
2 tablespoons sherry vinegar, divided
4 bone-in chicken thighs
4 large garlic cloves, minced
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon fresh rosemary, minced
½ teaspoon sweet paprika
⅛ teaspoon fresh ground nutmeg
¼ cup + 1 tablespoon extra virgin olive oil, divided
1 medium orange, juice (about ¼ cup juice) and zest
1 cup onion, small diced
½ cup celery, small diced
DIRECTIONS:
1. Preheat oven to 425°F. Combine the cranberries, Swerve brown sweetener, and one tablespoon of sherry vinegar in a small bowl. Set aside.
2. In another small bowl, combine the garlic, salt, pepper, rosemary, paprika, and nutmeg. Pat chicken dry. Rub the chicken with the rosemary spice mixture on both sides and under the chicken skin.
3. Mix one-fourth cup olive oil, orange juice, orange zest, one tablespoon sherry vinegar, onions, and celery in a large bowl. Massage the seasoned chicken thighs together with this mixture.
4. Heat one tablespoon olive oil in a large non-reactive skillet. Place the chicken skin side down in the hot oil. Brown the chicken on both sides. Turn off the heat and drain the fat from the pan. Add the orange juice, zest, onions, and celery mixture around the sides of the skin-side up chicken. Top with the cranberry mixture.
5. Place in the preheated oven and bake for thirty to forty minutes or until the chicken reaches 165°F.
6. Serve hot with a portion of the cranberry and vegetables on top of each thigh.
Cranberry Chicken Thighs
Ingredients
- 1 ½ to 2 cups fresh cranberries (8-ounce package)
- 2 tablespoons Swerve brown sweetener
- 2 tablespoons sherry vinegar, divided
- 4 bone-in chicken thighs
- 4 large garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon fresh rosemary, minced
- ½ teaspoon sweet paprika
- ⅛ teaspoon fresh ground nutmeg
- ¼ cup + 1 tablespoon extra virgin olive oil, divided
- 1 medium orange, juice (about ¼ cup juice) and zest
- 1 cup onion, small diced
- ½ cup celery, small diced
Instructions
- Preheat oven to 425°F. Combine the cranberries, Swerve brown sweetener, and one tablespoon of sherry vinegar in a small bowl. Set aside.
- In another small bowl, combine the garlic, salt, pepper, rosemary, paprika, and nutmeg. Pat chicken dry. Rub the chicken with the rosemary spice mixture on both sides and under the chicken skin.
- Mix one-fourth cup olive oil, orange juice, orange zest, one tablespoon sherry vinegar, onions, and celery in a large bowl. Massage the seasoned chicken thighs together with this mixture.
- Heat one tablespoon olive oil in a large non-reactive skillet. Place the chicken skin side down in the hot oil. Brown the chicken on both sides. Turn off the heat and drain the fat from the pan. Add the orange juice, zest, onions, and celery mixture around the sides of the skin-side up chicken. Top with the cranberry mixture.
- Place in the preheated oven and bake for thirty to forty minutes or until the chicken reaches 165°F.
- Serve hot with a portion of the cranberry and vegetables on top of each thigh.
Nutrition Facts
Calories
469.62Fat (grams)
32.27Sat. Fat (grams)
7.34Carbs (grams)
17.62Fiber (grams)
3.17Net carbs
12.46Sugar (grams)
6.13Protein (grams)
31.96Sodium (milligrams)
505.21Cholesterol (grams)
166.40The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.