Apple Chicken Thighs

with Cranberry, Apple & Pecan Rice

  • 30 min
High in fiber
Poultry
Nut
The dried cranberries add pockets of sweetness while the apple balances with a subtle tart and the toasted pecans add a hearty, salty crunch for the most satisfying mouthful of rice you will ever eat.
Apple Chicken Thighs
In collaboration with

Exceldor

Ingredients

3/4 cup(s)
Basmati Rice
1
Bay Leaf
2 tbsp
Butter (not included)
1/2
Chicken Broth Cube(s)
4
Chicken Thigh(s)
1 tbsp
Cider Vinegar
1 tsp
Dijon Mustard
2 tbsp
Dried Cranberries
1 tsp
Dried Parsley
1
Gala Apple(s)
1
Garlic Clove(s)
1/4 cup(s)
Pecans
1 1/2 cup(s)
Water for Chicken Broth (not included)
1
Yellow Onion(s) (1 small)
Nutritional facts
Serving per portion
Amount / Serving
Calories
599 kcal
Total fat
23 g
Saturated Fat
2 g
Sodium
656 mg
Total Carbohydrate
71 g
Fiber
4 g
Sugar
19 g
Proteins
28 g

Instructions

Cook the rice
1

Cook the rice

In a pan, place the rice, the broth and the bay leaf and cook, covered, over medium heat for 15 minutes or until all water is absorbed. Add additional water if rice has absorbed all the liquid and is still not done cooking. Once cooked, drain rice and leave in strainer.

Prepare the ingredients
2

Prepare and cook the ingredients

Mince the onion and garlic. Chop the apple(s) into small cubes. Roughly chop the pecans. To the now empty pan, melt remaining butter over medium heat and add onions, garlic, apple(s) and pecans. Saute for 5-7 min.

Finish the rice
3

Finish the rice

Return rice to skillet along with cranberries, dijon and apple cider vinegar. Toss to evenly combine. Season with salt and pepper.

Cook the chicken
4

Cook the chicken

Cook the chicken in the pan for 10 min with olive oil, turning the cutlets halfway though the cooking. Season with salt and pepper.

Serve
5

Serve

Serve the rice with chicken. Top with parsley.