Christmas Chicken with Cranberries and Orange
If you are planning to cook chicken over this Christmas period, look no further! Our Christmas Chicken recipe has all things associated with the festive period working in perfect harmony! One-pan dish with minimal fuss and maximum flavours coming from tart cranberries, pungent garlic, and sweet oranges. Serve your tender, fall-apart chicken thighs, infused with all the Christmas flavours on a bed of rice or our favourite Festive Pilaf!
- 8 thicken thighs boneless, with or without skin
- 2 brown onions quartered
- 1 bulb of garlic
- 1 orange quartered
- 120 g cranberries frozen or fresh
- 2 sprigs of rosemary
- 1 cinnamon stick
- 1 tsp cornflour
- 1 stock cube + 300 ml of water
Preheat the oven to 180°C Fan.
In a large ovenproof dish, add the chicken thighs.
Cut the garlic bulb in half and add the halves alongside the chicken. Quarter or slice the orange into thick slices. Peel and quarter your onions. Add to the dish.
Finally, add rosemary sprigs and a cinnamon stick. Scatter the cranberries all over.
Dissolve a stock cube and 1 tsp of cornflour in 350ml of water and pour into the dish, so that the stock level comes halfway up the chicken thighs. Pop in the oven for 40 minutes.
If you're cooking chicken thighs with skin on, and the skin isn't crispy after 40 minutes of cooking, place the dish under the grill for another 5-8 minutes.
Serve with white rice or our Festive Pilaf (find it at htts://somebodyfeedseb.com/christmas-rice/)