Cranberry Orange Chicken Thighs with Broccolini

Ingredients

Chicken

• 8 x Our Cow Free Range Chicken Thighs 
• Salt and pepper
• 1 tbsp olive oil
• 1 tsp dried thyme

Cranberry orange sauce

• 2 garlic cloves, minced
• Zest and juice of 1 large orange
• 2 tbsp honey
• ¾ cup reduced sugar craisins (dried cranberries)
• ½ cup chicken stock
• 2 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 tsp lemon juice, to taste

Broccolini

• 2 bunches broccolini
• Olive oil
• Salt
• Optional: a small squeeze of lemon

Method

1. Remove the free-range chicken thighs from the fridge and set aside for 30 minutes to come to room temperature. Preheat the oven to 200°c fan-forced.
2. Trim the chicken thighs if needed. Remove any excess fat, loose pieces or uneven edges. Pat the chicken dry and season well with salt, pepper and the thyme. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken in two batches. Sear the first side until well golden, about 4 minutes. Flip and cook the other side for 2 minutes, just to colour. Transfer to an ovenproof dish.
3. Reduce the heat to medium. Add the garlic and cook gently for about 30 seconds until fragrant. Stir in the orange juice, orange zest, honey, craisins, chicken stock and Dijon mustard. Bring to a gentle simmer. Pour the sauce and craisins around and lightly on the chicken.
4. Transfer to the oven and cook uncovered for 20 minutes, or until just cooked through. If the sauce is colouring too quickly, loosely cover with foil.
5. Remove from the oven, stir through the balsamic vinegar and add the lemon juice to balance the sweetness. Adjust seasoning if needed.
6. While the chicken rests, trim the ends of the broccolini and wash well. Cook in boiling salted water for 2-3 minutes until bright green and just tender. Drain and toss with olive oil, salt and a small squeeze of lemon, if using.

To Serve

Spoon the chicken with the cranberry orange sauce and broccolini alongside. Serve as is, or with mashed potatoes to soak up the sauce.