Cranberry-Glazed Chicken
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 3 tbsp coconut oil, divided
- 1 tbsp shallot, minced
- ¾ tsp sea salt, divided
- ¼ tsp ground turmeric
- 2 tsp apple cider vinegar
- ½ cup cranberry sauce
- 2 tbsp spearmint, chopped
- 1 lb chicken thighs or breasts
- ½ tsp sea salt
- For the glaze, heat 1 tbsp coconut oil in a saucepan over medium-high heat and cook the shallot until translucent.
- Reduce the heat to medium-low and add ¼ tsp sea salt, turmeric, apple cider vinegar, cranberry sauce, and spearmint. Stir, then set aside.
- For the chicken, rub the chicken with the remaining coconut oil and place in a skillet over medium heat.
- Cook the chicken for about 15 minutes per side, depending on how thick and fatty your cuts are, until the chicken is cooked through.
- Brush with glaze before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cranberry-glazed-chicken/
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