Isn’t this a festive looking plate?
The sweet, spicy, tart cranberry sauce is perfect with cumin-scented pan-fried chicken. Couscous soaks up the last of the delicious juices.
Chicken With Cranberry-Chile Sauce
Ingredients:
4 boneless chicken breast halves
1 tsp ground cumin
3/4 tsp salt, divided
1/4 tsp pepper
3 tsp olive oil, divided
3/4 cup diced onion
2 jalapeños, seeded and minced
1/2 cup low sodium chicken broth
1/4 cup honey
2 cups fresh or frozen cranberries
1/4 cup chopped cilantro
Couscous, cooked to serve
Directions:
1. Sprinkle chicken with cumin, 1/2 teaspoon of the salt and pepper.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook chicken 8 to 10 minutes until no longer pink in center, turning once. Remove chicken and cover loosely with foil.
3. Add remaining 1 teaspoon oil, onion and chiles and cook for 3 minutes until softened, stirring frequently. Stir in broth and honey. Bring to a boil.
4. Add cranberries and remaining 1/4 teaspoon salt. Cook for 2 minutes or until most of the cranberries burst. Stir in cilantro and serve with couscous.
Serves 4
Recipe from Cooking Club Of America Magazine
“Four Two Four” is new from London-based band James Edge & The Mindstep. It’s kind of a mash up of classical guitar, folk, and alt-strings. It’s different and it’s great.
Check out James Edge & The Mindstep on the band’s Website where you can buy their music.
Cheers!
