Back
Main Dish

Olive & Cranberry Chicken


Print

Ingredients

8 chicken upper thighs (or other chicken parts)

60 ml (¼ cup) olive oil

60 ml (¼ cup) maple syrup

80 ml (⅓ cup) cider vinegar

160 ml (⅔ cup) chicken broth

2 garlic cloves, chopped

Fresh thyme leaves

2 bay leaves

180 ml (¾ cup) pitted green olives

80 ml (⅓ cup) Patience Fruit & Co Whole & Juicy Dried Cranberries

Preparation time 10 min + 1 day
Cooking time 20 to 30 min Portions 4 to 6

Here’s a tasty, sun-filled recipe so easy to prepare, you’ll want to adopt it. Like all comfort-food casseroles, it reheats easily.

Ingredients

8 chicken upper thighs (or other chicken parts)

60 ml (¼ cup) olive oil

60 ml (¼ cup) maple syrup

80 ml (⅓ cup) cider vinegar

160 ml (⅔ cup) chicken broth

2 garlic cloves, chopped

Fresh thyme leaves

2 bay leaves

180 ml (¾ cup) pitted green olives

80 ml (⅓ cup) Patience Fruit & Co Whole & Juicy Dried Cranberries

Print

Steps

  1. Place all the ingredients in a ziploc-type bag, mix well to coat chicken in marinade and chill in refrigerator a few hours or, better yet, overnight.

  2. Preheat oven to 190°C (375°F). Transfer chicken thighs and marinade to a large uncovered baking dish. Bake in oven 20 to 30 minutes.

  3. Serve with couscous or rice.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

Visit blog

Une filiale de Fruit d'or

Privacy policy

Discover our next contest

by subscribing to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region