By Liane Wansbrough, Holistic Nutritionist
Cranberries typically make an appearance at the dinner table during the holidays in the form of sauce. Yet the berries, which come packed with great health benefits, can definitely serve as more than just a side dish. In season from September to December, you can find inexpensive fresh or frozen cranberries at most supermarkets. While the berries have lots of vitamin C and fiber, their high polyphenol content can also dial down inflammatory pathways, making them a great addition to any diet.
Roasted cranberries add a bright burst of flavour that lends well to meat, poultry, vegetables and salads. Roasting makes use of the entire berry as opposed to cranberry juice, which doesn’t include skin or flesh.Cranberry Roasted Chicken
4 chicken breasts with skin on
3 sprigs fresh thyme
1/3 cup fresh cranberries (or frozen)
1 tablespoon maple syrup and 1 tablespoon balsamic vinegar mixed together
For the marinade:
1/3 cup fresh or frozen cranberries
2 tablespoons olive oil
2 tablespoons tamari sauce or coconut aminos
2 tablespoons maple syrup
¼ cup balsamic vinegar
¼ teaspoon sea salt
2 minced garlic cloves
- Blend the marinade ingredients in a blender or food processor until smooth.
- Place chicken in a roasting pan and pour the marinade over, coating evenly. Cover and place in fridge to marinate for at least 30 minutes or up to 24 hours.
- Preheat oven to 375 F. Add the extra cranberries and thyme sprigs to the dish. Bake skin side down for about 20 minutes until chicken is cooked inside.
- Remove from oven and turn skin side up. Brush each piece of chicken with the maple syrup/balsamic vinegar combination.
- Broil for about 3-4 minutes or until skin is lightly browned and crisp.
- Spoon the sauce from the pan onto each chicken breast and season with salt and pepper. Serve.