Both my husband and I loved this! I actually wound up making it with dried cranberries instead of fresh because the fresh ones weren't in season yet and I couldn't find frozen. It still turned out very well, and I can't wait to try it with fresh! The first night, we had it with the sauteed kale and steamed squash as suggested, which was great. When we had leftovers, we made brown rice, which went really well with the sauce. I will definitely make this again!
Hoisin & Cranberry Roasted Chicken
From EatingWell: January/February 2011
Mild-mannered chicken breast sings when it’s doused in a sweet-and-salty cranberry-hoisin pan sauce. Serve with roasted acorn squash and sautéed chard or kale.
5 Reviews for Hoisin & Cranberry Roasted Chicken
Adding a splash of cider vinegar helped the sauce flavor, but even so, not tasty enough to make again.
Easy delicious recipe for chicken. Loved using fresh cranberries.
This was a great recipe, but the five spice did not seem to fit in the flavor profile. Next time I am leaving out the five spice and increasing the fresh cranberries a bit. All in all though it was a great dinner idea.
I love cranberries and seeing them only on my table at Thanksgiving/Christmas is just wrong. I made this dish to use my bag of fresh cranberries in my veggie drawer and served my mother who has "spice issues", she loved it and so did I. I have some left over and can't wait to reheat it!