4 tablespoons butter, divided
2 tablespoons maple syrup
1 cup oil
1 lemon, juiced
1 cup cranberries, chopped
1 cube coffee concentrate
1 (16 ounce) can sliced pineapple, drained
1/3 cup milk
1 tablespoon lemon zest
1 teaspoon orange extract
2 teaspoons orange juice
1 teaspoon vanilla extract
Line the bottom of an 8x8 inch pan with waxed paper. Place a sheet of aluminum foil over the paper, making sure that foil does not touch the surface of the pan. In a large saucepan over medium heat, combine butter, maple syrup, oil, lemon juice, cranberries, coffee concentrate, pineapple, milk, lemon zest, orange extract and orange juice.
Bring to a boil, reduce heat to low, and cook, stirring constantly, for 3 hours.
Remove foil from pan. Slowly pour butter mixture over chicken using a metal spatula.
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