| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 2 | Servings | ||
INGREDIENTS
| 50 | g | Wild rice and long grain |
| rice mix | ||
| 1 | T | Olive oil |
| 500 | Boiling water | |
| Knob of butter | ||
| 6 | Boneless chicken thighs | |
| 2 | t | Plain flour |
| 2 | T | Olive oil |
| 2 | Shallots | |
| 2 | Cloves garlic, crushed | |
| 125 | g | Fresh cranberries |
| 3/4 | pt | Dry red wine |
| 1/4 | pt | Chicken stock |
| 1 | Heaped tbsp tomato puree | |
| 2 | T | Soft brown sugar |
| 1 | Bay leaf | |
| 25 | g | Flaked almonds |
| Parsley, for garnish | ||
| Salt and milled black pepper | ||
| 200 | Cranberry juice | |
| 50 | Southern Comfort | |
| 1 | Cinnamon stick |
INSTRUCTIONS
Heat a saucepan with a little olive oil. Add the rice and stir-fry for 30 seconds. Add 500ml boiling water and a good pinch of salt. Simmer, stirring occasionally for 15-18 minutes. 2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the flour and shake off the excess. 3 Fry the chicken on a high heat until golden on all sides. Heat some water in a small saucepan to blanch the sugar snap peas and season with salt. 4 Finely chop the shallots. Remove the browned chicken thighs from the pan and set aside. 5 Add the chopped shallots and crushed garlic to the pan and stir in the remaining flour. Fry gently for a few seconds and add the red wine. 6 Replace the chicken pieces and add the cranberries, stock, tomato puree and sugar. Season well with salt and freshly milled black pepper. 7 Lower the heat and simmer for 6-8 minutes until the chicken is cooked through and the sauce has thickened. 8 Blanch the sugar snap peas for two minutes. Heat a small frying pan, toast off the flaked almonds and set aside. Drain the sugar snap peas and rinse briefly under cold water and set aside. 9 Add the cranberry juice, Southern Comfort and cinnamon stick in a small saucepan and gently heat through. Pour into glass mugs. 10 Drain off the rice and lace with a small knob of butter. To serve, spoon the rice into an oiled mould and turn out onto a serving plate. Arrange three chicken thighs on the plate and spoon over the cranberry sauce. 11 Arrange the sugar snap peas on the plate and pile the almonds on the rice. Garnish with a sprig of parsley and serve with the Cranberry Snap. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1040
Calories From Fat: 275
Total Fat: 31g
Cholesterol: 200mg
Sodium: 469.1mg
Potassium: 2031.7mg
Carbohydrates: 134.6g
Fiber: 16.9g
Sugar: 45.7g
Protein: 52.6g