Cranberry orange chicken

Photo: Amira's Pantry

Rosemary-rubbed chicken thighs browned in one pan, then a quick sauce of cranberries, orange, garlic and maple that bursts and turns glossy around them. A weeknight dinner that tastes like a holiday.

From Amira Mohamed at Amira's Pantry

The sauce is built in the chicken's pan, so all the browned bits go into it.

You need

• 2 tbsp olive oil, divided
• 6 boneless, skinless chicken thighs (1 1/2 to 2 lb / 680 to 900 g)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp paprika
• 3 garlic cloves, minced
• Juice of 1 orange (about 2 tbsp)
• Zest of 1 orange
• 1/2 cup chicken stock
• 3 tbsp pure maple syrup
• 3 cups (one 12 oz bag) fresh cranberries, thawed if frozen

How to make it

1. Mix the salt, pepper, rosemary and paprika and press it onto both sides of the chicken.
2. Heat 1 tablespoon oil in a large skillet over medium. Cook the chicken 5 to 8 minutes a side, turning as needed, until it reaches 165°F (74°C) in the thickest part, 10 to 15 minutes in all. Add a splash of water if the pan starts to scorch. Move the chicken to a plate.
3. Add the remaining tablespoon oil and the garlic and stir 30 seconds. Add the orange juice, zest, stock and maple syrup and scrape up the browned bits.
4. Add the cranberries and simmer, stirring, until most have burst and the sauce is thick and glossy, 6 to 8 minutes.
5. Return the chicken and any juices to the pan, spoon the sauce over and simmer 2 minutes. Serve with rice or mashed potatoes.

Written in our own words from Amira Mohamed's recipe, with their quantities. The original: Cranberry orange chicken, Amira's Pantry.

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