INGREDIENTS

INSTRUCTIONS

FOR THE CRANBERRY SNAP
1 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.

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