The Recipes

Chicken with a Cranberry-Chili Sauce

Tonight, I'm feeling just great.  The work week is over and I had an awesomely productive day.  Amazing what a difference 24 hours makes.  Lots of healthy yumminess going on in this one, guys!  Are you doing anything healthy before the warm weather leaves us altogether?


Chicken with a Cranberry-Chili Sauce


- 1 chicken thigh, skin removed

- 1/4 c. cranberries

- 2 T. red wine vinegar

- 2 T. sugar

- 1/2 jalapeno, grated

- 1 clove garlic, grated or minced

- splash wine or juice

- splash of chicken stock

- salt

- pepper

- olive oil

- 1/4 c. cous cous

- 1/4 c. arugula

- 2 T. golden raisins

- 1 T. sesame seeds

- 1 T. balsamic vinegar

Preheat the oven to 350 degrees.

In a skillet, heat 1 T. of olive oil.  Season the chicken with salt and pepper.  Cook it for 4-5 minutes on the first side, then another 2-3 minutes on the bone side to get a brown crust.  Remove the chicken and set it aside.

Add the cranberries, sugar, jalapeno, garlic, and red wine vinegar to the pan.  Use the wine to deglaze and lightly mash the berries with a potato masher.  Season lightly with salt and pepper.  Nestle the chicken back in the pan and add the stock.  Transfer to the oven and bake for 20 minutes.

While the chicken cooks, plump the raisins in a bowl of warm water.  Cook the cous cous to package instructions.  While it is still warm, stir in the arugula so that it wilts slightly.  Add in the raisins and sesame seeds.

In a small dish, whisk together the balsamic vinegar with 1 T. of olive oil.  Season with salt and pepper.  Drizzle it over the cous cous.  Plate the cous cous.

Top with the chicken and the cranberry sauce.