Sticky Cranberry Chicken
Effortless entertaining over Christmas is made possible with this plate of sticky cranberry chicken. Coated in a deliciously sweet cranberry, ginger and orange glaze, all your manuhiri will be crowding around for a bite. Let the festivities begin!
Ingredients
Method
Ingredients
- 2 kg chicken wings or chicken nibbles
- 2 cups cranberry jelly
- 2 Tbsp dijon mustard or regular mustard
- 2 oranges
- 3 Tbsp grated fresh ginger
- 4 garlic cloves, minced
- 2 Tbsp dried oregano
- 2 Tbsp soy sauce
Method
- Preheat your oven to 180°C fan bake. Pat chicken dry with a paper towel then place in a large bowl and toss together with a generous drizzle of olive oil, salt and pepper.
- Arrange the chicken on an oiled wire rack on top of a baking tray and bake for 25-30 minutes or until golden brown and cooked through.
- Bring a small saucepan to medium heat. Add cranberry jelly, dijon mustard, orange juice and zest, ginger, garlic, oregano and soy sauce. Mix to combine, then bring to a simmer and cook for 5 minutes or until smooth and heated through, stirring frequently.
- Transfer the cooked chicken into a large bowl and carefully pour the hot cranberry sauce over the top.
- Stir to coat, then place back onto the wire rack and bake for a further 5-10 minutes. Serve while hot and enjoy.
Top tip: Garnish the sticky cranberry chicken with toasted sesame seeds and fresh coriander leaves for a delicious topping.