Cranberry Curry Chicken recipe

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Ingredients

10 boneless, skinless chicken thighs
2 (16 ounce) cans whole berry cranberry sauce
2 teaspoons curry powder, or more to taste
1 McIntosh apple - peeled, cored, and cubed
1 cup raisins

Nutrition Info

336 calories
carbohydrate: 46.9 g
cholesterol: 71 mg
fat: 8.3 g
fiber: 2.3 g
protein: 19.9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 86.9 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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).

Recipe Yield

10 servings

Recipe Note

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

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