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Prep Time: 10 Minutes Cook Time: 95 Minutes |
Ready In: 105 Minutes Servings: 10 |
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A recipe from my mother-in-law with a delicious Middle Eastern flavor! Serve with jasmine rice. Ingredients:
10 boneless, skinless chicken thighs |
2 (16 ounce) cans whole berry cranberry sauce |
2 teaspoons curry powder, or more to taste |
1 mcintosh apple - peeled, cored, and cubed |
1 cup raisins |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken thighs in an 8x8-inch glass baking dish. Stir cranberry sauce, curry powder, apple, and raisins together in a bowl; spread over the chicken.
3. Bake uncovered until sauce is bubbling and thickened, about 35 minutes. Cover dish with foil, reduce oven heat to 300 degrees F (150 degrees C) and return to oven for 30 more minutes. Reduce temperature to 250 degrees F (120 degrees C) and bake until chicken juices run clear and chicken is no longer pink inside, about 30 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
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