Dried Cranberry Dessert Recipes Recipe For Chicken

BAKED CRANBERRY CHICKEN WITH ROSEMARY

Steps:

• In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
• Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
• In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
• Preheat the oven to 425 degrees F.
• Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
• Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
• Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

CHICKEN TAGINE WITH DRIED CRANBERRIES

Steps:

• Mix lemon juice, 2 tablespoons olive oil, salt, cinnamon, ginger, and pepper together in a large glass or ceramic bowl. Add chicken pieces and toss to coat. Cover and let sit in a refrigerator for 2 hours, up to overnight.
• When ready to start, line a tagine with sliced carrots.
• Heat another 2 tablespoons olive oil in a heavy skillet over medium heat until hot, but not smoking. Brown 1/2 of the chicken pieces, skin-side down, turning over once, 5 to 7 minutes. You are just browning it, not cooking it through. Take out of the skillet and place on top of the carrots, then brown the remaining pieces of chicken. Once those are browned, but not cooked through, arrange on top of the carrots also. The idea is that the chicken does not touch the bottom of the tagine, only the carrots.
• Add onion to the same skillet and saute over medium-high heat until soft, about 5 minutes. Reduce heat to medium. Add garlic; saute for 30 seconds. Stir in potatoes and saute, 1 to 2 minutes. Add tomatoes, bell pepper, cranberries, and parsley; stir well and keep sauteing over medium heat until hot and bubbly. Sprinkle the chicken bouillon granules over the mixture while it cooks.
• Pour the mixture over the chicken and carrots. Place the tagine over low heat, making sure any open flames do not touch the bottom of the pot. Drizzle remaining olive oil over top. Pour wine over top and cover.
• Cook over low heat until potatoes are soft and chicken is no longer pink in the center, about 1 hour. Turn off the heat and let sit for 10 minutes before serving.

CRISPY CHICKEN SALAD WITH DRIED CRANBERRIES AND BLUE CHEESE

Steps:

• In small bowl, mix vinegar, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper with wire whisk. Slowly add olive oil, stirring constantly with whisk until smooth; set aside.
• In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
• Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Fry chicken, in 2 batches, in oil 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels. Cut each tender crosswise into 1/2-inch slices.
• Toss salad with 1/3 cup of the dressing; add walnuts and toss gently. Divide salad among 10 plates; top with chicken. Drizzle with desired amount of remaining dressing.