Yesterday evening, I invented this festive chicken with a home-made cranberry-orange-port sauce with a hint of cinnamon! I served it with a lovely oven roasted side dish: oven roasted parsnips, red onions & sweet potato wedges! This is a festive & very delicious dinner!
You have to know that this is my special to go home-made cranberry sauce that has had a lot of success the past years. every time, I made it at dinner parties for my friends or family, people asked me for the tasty recipe! It is an oldy but a goldie! 😉
Recipe: For 2 persons, with a bit of seconds!
Ingredients:
* For the cranberry sauce:
1 juicy organic orange, skin unwaxed, finely zested & juiced!
1 big cinnamon stick
345 gr (3 heaped cups ) fresh cranberries, rinsed under cold water, drained & bad ones removed ( 3 cups )
75 ml (5 tablespoons) red port, I used Offley
75 gr (1/2 cup) coconut sugar
* For the oven roasted veggies:
415 gr (3 cups + 1/2 cup) peeled parsnips, each cut up lengthways into smaller strips
(160 gr) =1 big red onion, peeled & cut up into thicker wedges
341 gr (3 cups) peeled sweet potatoes, cut up into smaller fries, measured when cut up into fries!
black pepper: 10 grins
Himalayan pink salt, in a grinder: 5 times
30 ml of a fruity extra virgin olive oil ( 2 tablespoons )
* For the chicken:
280-320 gr of organic chicken fillets, cleaned, cut up into smaller pieces
a fruity extra virgin olive oil to fry them in
sea salt
black pepper
Method:
1. Preheat your oven to 200° C ( 400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature! In the meantime, take a large non-stick roasting tin & place your parsnip pieces & sweet potato fries, all evenly divided in 1 layer in it. Snuggle your red onion wedges between it all. Scatter with black pepper & 5 times grinned pink Himalayan salt & drizzle your fruity evoo all over. With clean hands, mingle everything together. Place into the hot oven & roast for about 25-30 minutes. After 15 minutes of roasting, turn veggies over to prevent burning & for an equal roast! Check after 25 minutes of roasting if they are cooked through & well-roasted too!
2. When your veggies are in the oven, make your cranberry sauce. Take a fitted cocking pot & place your cranberries, orange zest, orange juice & cinnamon stick in it. Cook on medium-heat until nearly all the cranberries have burst & you end up with a lovely sauce. I like my sauce to be with some whole cranberries in them. Stir often! Off the heat, add coconut sugar & stir to dissolve into the heat of the sauce. Just before serving, remove the cinnamon stick!
3. Preheat your plates. While your sauce is thickening or cooking, fry your chicken pieces in some fruity evoo on all sides until browned on all sides & cooked through. Season on both sides with black pepper & some Himalayan pink salt! Yummy!
4. Serve at once with your chicken pieces, spoon your sauce half over the chicken & place your roasted veggies on the side! Enjoy, with a loved one! 😉 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!
You can also find this tasty recipe here: http://www.instructables.com/id/Chicken-served-with-a-cranberry-port-cinnamon-sauc/
Sophie's Foodie Files 
Hoi Sophie,
This recipe looks very interesting … chicken, cranberry sauce, Port etc.
Let’s enjoy.
Mamalou
Ooh yes, dear mom! 😊😊
What a beautifully vibrant dish for these long grey and dark january days
I agree, dear Afra! Happy 2015! 😊
After having had dinner myself at home I feel elated at noticing what a delicacy my daughter is able to prepare! Congrats! What a nice picture, too!
Thans, dear Dad! 😃😃
This is a veritable feast Sophie! Beautiful combination of ingredients, and your cranberry sauce sounds like a winner. That fat glass of port looks lovely too 🙂
Happy new year.
Hihihihihi,…Thank you, dear Saskia!
What a fantastic meal and I love your cranberry sauce recipe. Using Port is a brilliant idea along with the orange. Yum!
I thought so too, dear Suzanne! x
Loving all the cranberry recipes in the blogisphere lately. 🙂 Especially this one.
Yes, yes, thanks,! x
What a hearty meal Sophie 🙂
I thought so too, dear Tandy! xxx
Sophie, this looks like it was custom made for me! I love parsnips, sweet potatoes and the onion, and it just so happens I have some cranberry sauce in the fridge. I’ll just have to sneak a little port into it! 🙂
It is a must, sweety! xxx
I will be making it as soon as I pick up some port! 🙂 I imagine many winter evenings in front of the fire, now, sipping the rest!
Those oven roasted veggies look so good! A fantastic meal, Sophie.
Thanks, Angie!
Damn delicious way to serving chicken!!!
Thanks, Dedy! Happy 2015!!! xxx
What a great hearty meal for the Winter, love that sauce! Yum!
Yum Yum indeed, Pamela! X
wow–there’s a lot on that plate 🙂 Yum. And the port looks lovely. Love the dessert wines.
me too, sweet Liz! Enjoy xxx
That sounds like a meal fit for a swanky restaurant! 🙂 Yummy!
Thanks so much,sweet Nell! xxx
What a splendid feast Sophie. I’m up for cranberries with everything – and can’t resist a good roast parsnip.
That is the Brit speaking in you! Xxx
I love a Tawny Port – to drink and to cook – your dish looks fabulous!!
I agree in both ways, dear Bernice xx
I made this delicious dinner yesterday evening & my hubby, friends & I all loved it so much! xxx
yes, yes, yes, that is what I like to hear! x
I made, loved it & made it again! That sauce is fantastic & that whole roasted dish is fabulous with the chicken & the sauce! Oohh!
yayyyy! You make my day, dear Johan! x
Mmm- that does look good! Adding port to cranberry sauce is brilliant! 🙂
I thought, why not? Let’s make it fabulous! x
Those vegies look delicious!
Thans so much! Enjoy! Xxx