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Ingredientes
- 50 gm Wild rice and long grain rice mix
- 1 Tbsp. Extra virgin olive oil
- 500 ml Boiling water Knob of butter
- 6 x Boneless chicken thighs
- 2 tsp Plain flour
- 2 Tbsp. Extra virgin olive oil
- 2 x Shallots
- 2 x Cloves garlic, crushed
- 125 gm Fresh cranberries
- 3/4 pt Dry red wine
- 1/4 pt Chicken stock
- 1 x Heaped tbsp tomato puree
- 2 Tbsp. Soft brown sugar
- 1 x Bay leaf
- 25 gm Flaked almonds Parsley, for garnish Salt and milled black pepper
- 200 ml Cranberry juice
- 50 ml Southern Comfort
- 1 x Cinnamon stick
Direcciones
- 1 Heat a saucepan with a little extra virgin olive oil. Add in the rice and stir-fry for 30 seconds. Add in 500ml boiling water and a good healthy pinch of salt.
- Simmer, stirring occasionally for 15-18 min.
- 2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the flour and shake off the excess.
- 3 Fry the chicken on a high heat till golden brown on all sides. Heat some water in a small saucepan to blanch the sugar snap peas and season with salt.
- 4 Finely chop the shallots. Remove the browned chicken thighs from the pan and set aside.
- 5 Add in the minced shallots and crushed garlic to the pan and stir in the remaining flour. Fry gently for a few seconds and add in the red wine.
- 6 Replace the chicken pcs and add in the cranberries, stock, tomato puree and sugar. Season well with salt and freshly milled black pepper.
- 7 Lower the heat and simmer for 6-8 min till the chicken is cooked through and the sauce has thickened.
- 8 Blanch the sugar snap peas for two min. Heat a small frying pan, toast off the flaked almonds and set aside. Drain the sugar snap peas and rinse briefly under cool water and set aside.
- 9 Add in the cranberry juice, Southern Comfort and cinnamon stick in a small saucepan and gently heat through. Pour into glass mugs.
- 10 Drain off the rice and lace with a small knob of butter. To serve, spoon the rice into an oiled mould and turn out onto a serving plate.
- Arrange three chicken thighs on the plate and spoon over the cranberry sauce.
- 11 Arrange the sugar snap peas on the plate and pile the almonds on the rice. Garnish with a sprig of parsley and serve with the Cranberry Snap.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 612g | |
| Recipe makes 2 servings | |
| Calories 860 | |
| Calories from Fat 371 | 43% |
| Total Fat 41.62g | 52% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.3g | |
| Cholesterol 113mg | 38% |
| Sodium 245mg | 10% |
| Potassium 849mg | 24% |
| Total Carbs 62.62g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 30.88g | 21% |
| Protein 29.12g | 47% |
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