Cranberry-Orange Chicken

This recipe is my childhood – and now my own child’s – favorite. It’s sweet with a huge tang of savory, and it surprised everyone with just how incredible-tasting it is. The fact that you’re pretty much dumping a can of sauce over chicken and baking it is just the huge bonus to this weeknight hit. You’re welcome.

Directions

Prepare the Cranberry-Orange Chicken

1. In a large skillet, add olive oil and get the pan very hot. Season the chicken bottoms with salt and pepper and add to the hot pan, skin-side down. Let pan-fry for about 10 minutes and then flip over with tongs. Lower flame.

2. In a bowl, mix together the two cranberry jelly sauces and squeeze half the orange juice into the bowl. Add the garlic powder and mix well. Pour over all the chicken in the pan. Take the other half of the orange and slice into thin rounds and add to pan. Let everything cook for about 40 minutes, until the chicken is done. Serve over rice.

Tips:

You can make this with cutlets as well, but cover the pan to keep the moisture in while baking.

Notes:

You can make this on a baking sheet and place in 375 degrees Fahrenheit oven for 55 minutes. Loosely cover pan for the first 30 minutes and uncover till the end.

Credits

Photo by Sara Goldstein

Recipe tags

Citrus Cranberries Cranberry sauce Easy prep Fruity chicken Kid-friendly Kids Kosher for passover Orange Pesach Quick-and-easy Sarah Lasry Sheet pan Sheetpan Stove top Stovetop Sweet chicken Tangy Weeknight dinners