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Cranberry Chicken: Simple & Delicious

 

IMG_1303For me November & Fall nippy weather means one thing – Cranberries!  Groceries and farmers markets are exploding with these gorgeous bright colored little tart berries and I am getting the itch to use them in almost everything I make. I have been working on a truly awesome cranberry blueberry muffin recipe – post coming soon!

But not just fresh cranberries, with Thanksgiving just mere weeks away, my favorite sweet canned cranberry sauce is on sale and I am stocking up!

What do I use cranberry sauce for?  Well I love it as a side dipping sauce served on the side to a lot of my meat dishes (chicken, beef, turkey, lamb). I love sweet & savory combos. I also love it mixed in to some cake batters, frostings and I mix it in to one of my favorite bbq sauce recipes that I have for short ribs.

But the reason I stock up is for this recipe my mother invented many years ago for Simple & Delicious Cranberry Chicken that she would make for Shabbat or Weeknight Dinner all the time. Literally this recipe takes 5 minutes to prep and the chicken comes out fantastic. I make a double batch of chicken, because not only do my husband & I wolf it down, my daughter Tunie cant seem to get enough of it!

Today is a short Friday & I have many thing on my agenda, not looking to spend to much time in the kitchen today prepping for Shabbos  – out I whip this Fast & Easy Cranberry Chicken recipe!

Thank You Mommy!

Cranberry Chicken

 

Ingredients:

1 whole chicken in pieces or 1 package of chicken thighs & legs

2 sweet potatoes, sliced into thin rounds

2 1/2  cups cranberry sauce

garlic powder

ginger powder

kosher salt

fresh black pepper

dried parsley flakes

 

Directions:

Pre heat oven to 400F

Late out your chicken pieces and pat them dry with a paper towel.

Generously sprinkle on both sides of the chicken pieces, the garlic, ginger, salt, pepper, and parsley flakes.

Lay half of your sweet potatoes slices on the bottom of your baking pan. Then lay your chicken pieces on top. Spread out the rest of your sweet potato slices on top of the chicken.

Loosen your cranberry sauce up in a bowl (add a little hot water if you need to). Pour the sauce evenly over all the chicken and potatoes. Throw another pinch of all the spices over the sauce and put the chicken in the oven to bake.

Bake for about 1 1/2 hours.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. wrkngmom3 says:

    Love this one and so easy! Kids love it bc it’s sweet :) Thanks

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