Sevafrica.com
|
|
|
Sevafrica.com
|
Makes 4 to 6 large servings
- 1/2 cup plus 1 tablespoon flour (divided)
- 1 1/4 teaspoon salt (divided)
- Dash pepper
- 1 kg chicken (skinless boneless works great)
- 2 to 3 tablespoons butter
- 2 to 3 tablespoons cooking oil
- 3/4 cup water
- 1 cup brown sugar, firmly packed
- 1 tablespoon wine vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 1/2 cups fresh or frozen cranberries
Preheat oven to 177°C.
Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.
In the skillet with drippings, mix until smooth the water, brown sugar, vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. (Sauce)
Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, for about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender.
Google Adsense Code
SAVE THIS PAGE
|
|
|
|
Find this article interesting? Think a friend, family member or colleague will love it? ...then click here to forward this article to them.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
« Back
|
|
|
Sevafrica.com
|
› 
› 
› 
› 
› 
