Prep time: 10 minutes Cook time: 40 minutes Serves: 4-6
Ingredients:
2 T. coconut oil 2 lbs. bone-in chicken breasts, with skin 1½ t. fresh sage, chopped 1½ t. fresh thyme leaves Sea salt and black pepper, to taste ½ c. fresh (or frozen) cranberries 2 T. freshly squeezed orange juice 2 T. honey, preferably local ¼ t. ground cinnamon ½ t. ground ginger ¼ t. ground cloves 1/8 t. ground nutmeg
Directions:
Place top oven rack in the center position and pre-heat oven to 400°F. Melt the coconut oil in a large, ovenproof skillet over medium heat. Season the chicken with sage, and thyme. Season with salt and black pepper, to taste. Place seasoned chicken in hot skillet skin-side down and cook until browned, approximately 4-5 minutes, or until it releases easily from the bottom of the pan. Turn the chicken and continue cooking another 4-5 minutes on the remaining side.
While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to a gentle boil. Cook until the cranberries pop open and the sauce becomes slightly thickened, around 4-5 minutes.
Pour the orange-cranberry sauce over the browned chicken and transfer the skillet into the pre-heated oven. Roast until the chicken is fully cooked through and the sauce is bubbly, around 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.* Remove from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving topped with the warm orange-cranberry pan sauce and your choice of sides. Enjoy!
*Internal temperature will continue to rise to 165°F as it rests.
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