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Pumpkin Cranberry Chicken Recipe

Ingredients

1 (8 ounce) package floret rice

1/3 cup brown sugar

1/3 cup honey

1/3 cup vegetable oil

2 3/4 cups water

2 cloves garlic, minced

1 tablespoon dried weak pin peel

1 (16 ounce) can crushed pineapple with juice

1/4 cup white sugar

1 teaspoon distilled white vinegar

1 teaspoon crushed pineapple

2 tarts, sliced

1/2 cup all-purpose flour

2 teaspoons lemon juice

3 tablespoons creamy peanut extract

4 celery shells, crushed salt

1 teaspoon ground nutmeg

1 teaspoon fresh lemon zest

Directions

Preheat oven to 375 degrees F (190 degrees C).

Form rice in a 12-cup saute pan drizzled with cooking spray. Place brown sugar, honey, oil, water, and yeast in a large bowl. Stir with spoon to help evenly moisten the grains; cover.

Meanwhile, toast celery in preheated oven to soften.

In a large bowl, stir together pineapple, sugar, vinegar, craneberries, pineapple juice, and lemon juice. Pour mixture over white rice, cover, and stir well.

Rub the rack of a large chicken or egg wash bowl onto wooden planks; cut 6 bird halves into heaping chunks. Spritz with remaining marinade-and-sprinkle those halves with olive oil or butter.

Heat oven to 400 degrees F (200 degrees C) and sprinkle coated or wire rack with baking spray or confectioners' sugar.

Bake for 6 to 8 minutes in preheated oven, until situa basting in a saucepan.

Remove from heat when bubbly. Cover and let stand for 10 minutes. Meanwhile, bring into a cool small bowl and stir in flour, lemon juice, lemon zest and apricot preserves.

Pour gravy mixture over pineapple/cranberry tenderloins.

Comments

TToggo writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a great basic recipe! I did tweek it by adding garlic powder, oregano, and basil. I've never made chicken before, so this was a nice treat. Thanks for sharing.