{NEW} Sweet Rosemary Chicken Thighs with Fresh Orange Cranberry Sauce 
#SundayDinner
Brighten up your dinnertime this weekend!
What a beautiful flavor profile during the wintertime while cranberries and oranges are at their peak season!
I posted this recipe on social media a few weeks ago, and it’s receiving lots of great feedback!
Cranberries offer a considerable range of health benefits. They are a good source of many vitamins and antioxidants.
Rachel’s Tips:
Five-spice blend is usually found near the Asian spices in most grocery stores.
You can make your own five-spice blend. Simply Google the spice, and you’ll find a plethora of recipes online for this spice to make at home.
makes 4 servings
Ingredients:
- 2 Tbsps ghee, unrefined coconut oil, or avocado oil
- 1 1/2 lbs. chicken thighs, bone-in, and skin on
- 1 large yellow onion, diced
- 3 fresh garlic cloves, minced
- 2 fresh sprigs rosemary
- 1/2 cup chicken bone broth or stock
- 1 cup fresh-squeezed orange juice
- 1/2 tsp five-spice blend
- 1 Tbsp cornstarch, Arrowroot powder, or gluten-free flour
- 1 cup fresh cranberries
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
Season your chicken thighs with sea salt and pepper on both sides, and rub it in with your clean hands. In a large skillet, Dutch oven, or cast iron, melt ghee or oil over medium-high heat.
Add in the chicken and sear on both sides until beautifully golden, but not entirely cooked. Set chicken aside on a plate and cover to keep warm.
In that same skillet sautƩ your onion for about 3 minutes until it starts to brown. Stir in garlic and rosemary, and cook for a minute until fragrant. Pour in chicken broth and stir in any brown bits from the bottom of the pan while simmering.
Meanwhile, in a small bowl, whisk orange juice, five-spice blend, and corn starch/gluten-free flour together. Once the broth has reduced a bit, pour in your orange juice mixture and whisk to incorporate.
Return chicken to the pan, reduce the heat and continue to simmer until chicken is cooked through and sauce has thickened, maybe 5 minutes or so.
Stir in the cranberries and simmer for a couple of minutes more, just until beginning to burst. Serve with cooked brown rice or quinoa, and spoon plenty of the sauce over each serving.
Enjoy!
Rachel
Orange Cranberry Chicken Skillet
Ingredients
- 2 Tbsps ghee, unrefined coconut oil, or avocado oil
- 1 1/2 lbs. chicken thighs, bone in and skin on
- 1 large yellow onion, diced
- 3 fresh garlic cloves, minced
- 2 fresh sprigs rosemary
- 1/2 cup chicken bone broth or stock
- 1 cup fresh squeezed orange juice
- 1/2 tsp five spice blend
- 1 Tbsp cornstarch, Arrowroot powder, or gluten free flour
- 1 cup fresh cranberries
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
Instructions
- Season your chicken thighs with sea salt and pepper on both sides, and rub it in with your clean hands.
- In a large skillet, Dutch oven, or cast iron, melt ghee or oil over medium high heat.
- Add in the chicken and sear on both sides until beautifully golden, but not entirely cooked. Set chicken aside on a plate and cover to keep warm.
- In that same skillet sautƩ your onion for about 3 minutes until it starts to brown.
- Stir in garlic and rosemary, and cook for a minute until fragrant.
- Pour in chicken broth and stir in any brown bits from the bottom of the pan while simmering.
- Meanwhile, in a small bowl, whisk orange juice, five spice blend and corn starch/gluten free flour together.
- Once the broth has reduced a bit, pour in your orange juice mixture and whisk to incorporate.
- Return chicken to the pan, reduce the heat and continue to simmer until chicken is cooked through and sauce has thickened, maybe 5 minutes or so.
- Stir in the cranberries and simmer for a couple of minutes more, just until beginning to burst.
- Serve with cooked brown rice or quinoa, and spoon plenty of the sauce over each serving.
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