American cuisine

Easy

Paleo Orange Cranberry Chicken

Name: Paleo Orange Cranberry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: For the chicken:; 1.5 lb. Boneless skinless chicken thighs; 2 tbsp. Ghee preferred, or coconut oil for browning; 1/2 tsp. Sea salt; 1/8 tsp. Pepper; 3/4 tsp. Onion powder; 3/4 tsp. Garlic powder; 1 tsp. Organic poultry seasoning; 1/4 tsp. Cinnamon powder; For the cranberry sauce:; 1 cup whole fresh cranberries (or buy frozen if out of season); 1/2 cup fresh orange juice; Finely grated zest of one large orange; 3 tbsp. Pure maple syrup (adjust quantity for sweetness preference); 1/2 tsp. Tapioca starch or arrowroot powder (if necessary to thicken the sauce up); 1/4 tsp. Ground cinnamon; 1/4 tsp. Ground cloves; 1/4 tsp. Ground/diced fresh ginger; 1 cup Water

Paleo Orange Cranberry Chicken is healthy, easy to prepare, and fits your diet if you follow Paleo or Whole30. Try and enjoy this delicious and light dish!

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

For the chicken:
1.5 lb. Boneless skinless chicken thighs
2 tbsp. Ghee preferred, or coconut oil for browning
1/2 tsp. Sea salt
1/8 tsp. Pepper
3/4 tsp. Onion powder
3/4 tsp. Garlic powder
1 tsp. Organic poultry seasoning
1/4 tsp. Cinnamon powder
For the cranberry sauce:
1 cup whole fresh cranberries (or buy frozen if out of season)
1/2 cup fresh orange juice
Finely grated zest of one large orange
3 tbsp. Pure maple syrup (adjust quantity for sweetness preference)
1/2 tsp. Tapioca starch or arrowroot powder (if necessary to thicken the sauce up)
1/4 tsp. Ground cinnamon
1/4 tsp. Ground cloves
1/4 tsp. Ground/diced fresh ginger
1 cup Water

Directions:

Preheat your oven to 400°F/200°C.

Combine the salt, pepper, and other spices for the chicken in a small bowl.

Either beforehand, (or while the chicken browns, see below) combine cranberries, orange juice, zest, maple syrup, water, and all the sauce spices in a saucepan over medium heat. Stir and bring to a boil. (You can add all ingredients at the same time in no particular order and turn on the stove right after).

Once boiling, lower the heat, and if needed to thicken whisk in the tapioca starch. Remove from heat.

Heat a large skillet over medium-high heat and add the ghee or coconut oil. Rub salt/spice mixture into chicken and place in a hot pan, smooth side down. Brown one side for 3 to 4 minutes then flip and add 2/3 of the cranberry mixture. Optional: You can blend the sauce before pouring it onto the chicken.

Pour sauce over the browned chicken and place the skillet in the oven, bake for 10 or a few more minutes until the chicken is cooked through and the sauce is bubbling.

Spoon the sauce you saved over the chicken to serve, making sure it is at least warm when adding on top of the chicken.