Sage and Onion Chicken with Cranberry Rice Recipe

Name: Sage and Onion Chicken with Cranberry Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 2 onions, finely chopped; 4 cloves garlic, minced; 1 1/2 tsp (7 ml) dried sage leaves; 1/2 tsp ( 2 ml) cracked black peppercorns; 1/2 tsp ( 2 ml) salt; 1 lb (500 g ) mushrooms, sliced; 1 1/2 cups (375 ml) brown and wild rice mixture, rinsed (see Tip); 1 cup (250 ml) dried cranberries; 3 cups (750 ml) lower-salt chicken broth; Grated zest and juice of 1 orange; 3 lbs ( 1/5 kg) skinless bone-in chicken thighs (about 12 thighs); 1 tbsp (15 ml) butter; 1 tbsp (15 ml) olive oil; 1 cup (250 ml) fresh whole wheat bread crumbs; 2 tbsp (25 ml) toasted sliced almonds

Servings: persons

1 tbsp (15 ml) olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 1/2 tsp (7 ml) dried sage leaves
1/2 tsp ( 2 ml) cracked black peppercorns
1/2 tsp ( 2 ml) salt
1 lb (500 g ) mushrooms, sliced
1 1/2 cups (375 ml) brown and wild rice mixture, rinsed (see Tip)
1 cup (250 ml) dried cranberries
3 cups (750 ml) lower-salt chicken broth
Grated zest and juice of 1 orange
3 lbs ( 1/5 kg) skinless bone-in chicken thighs (about 12 thighs)
1 tbsp (15 ml) butter
1 tbsp (15 ml) olive oil
1 cup (250 ml) fresh whole wheat bread crumbs
2 tbsp (25 ml) toasted sliced almonds

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add onions and cook, stirring, until softened, about 3 minutes.
3
Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute.
4
Add mushrooms and stir to coat.
5
Add rice and stir to coat.
6
Stir in cranberries.
7
Add broth, orange zest and juice and bring to a boil.
8
(You should have 4 cups/1l of liquid in total.
9
Squeeze the orange juice into a 1 cup/250 ml measure and add broth to make up the 1 cup/250 ml, if necessary.)
10
Spoon half the rice mixture evenly over bottom of prepared slow cooker stoneware.
11
Arrange chicken pieces evenly over top.
12
Cover with remaining rice mixture.
13
Place two clean tea towels, each folded in half (so you will have four layers), over top of stoneware to absorb moisture.
14
Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
15
Topping: In a skillet, heat butter and oil over medium heat.
16
Add bread crumbs and toss until evenly coated.
17
Cook, stirring, until golden, about 5 minutes.
18
Stir in almonds.
19
Spoon evenly over cooked rice and serve immediately.
20
Mindful Morsels:
21
Cranberries (along with cherries, blueberries and other red, purple and blue fruits) are particularly good sources of anthocyanins and other antioxidants that protect all cells in the body.
22
Make Ahead: This dish can be partially prepared before it is cooked.
23
Complete Step Cover and refrigerate overnight.
24
The next morning, continue with the recipe.

1333

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 2 onions, finely chopped, 4 cloves garlic, minced, 1 1/2 tsp (7 ml) dried sage leaves, and more.

Yes, Sage and Onion Chicken with Cranberry Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sage and Onion Chicken with Cranberry Rice

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