Cranberry Curry Chicken

Cranberry Curry Chicken

1
Cborch5 0

"A recipe from my mother-in-law with a delicious Middle Eastern flavor! Serve with jasmine rice."

Ingredients

1 h 45 m servings 336 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken thighs in an 8x8-inch glass baking dish. Stir cranberry sauce, curry powder, apple, and raisins together in a bowl; spread over the chicken.
  3. Bake uncovered until sauce is bubbling and thickened, about 35 minutes. Cover dish with foil, reduce oven heat to 300 degrees F (150 degrees C) and return to oven for 30 more minutes. Reduce temperature to 250 degrees F (120 degrees C) and bake until chicken juices run clear and chicken is no longer pink inside, about 30 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Footnotes

  • Cook's Note:
  • Recipe can be doubled (if doubling, place into a 9x13-inch casserole dish). Oven can be turned off after cooking is complete and dish can be left in the warm oven until ready to serve, up to 30 minutes.
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Reviews

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  1. 1 Ratings

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I liked this recipe, the cranberries, apple, raisins & the curry., all combined makes a very interesting flavor. Tried it with the Jasmine rice ( which I've never had before) did not like it. So...