Prep: 20

Cook Time: 50-60

Serving size: 6

 Ingredients:

1 package of Wild Rice – West Coast Wild Foods: Canadian Wild Rice

6 bone-in chicken thighs – High Point Meat: Mediterranean Chicken Leg/thigh

1 ½ Cup Vegetable stock (or hot water)

6-8 Garlic Cloves – Rivers Edge Garlic: Spanish Roja Garlic  

2 Cups Cranberries – The BOG: Frozen Cranberries

1/3 Cup Brown Sugar

3 Tbsp White Wine Vinegar

1/3 Cup Extra Olive Oil – All of Oils: Persian Lime Infused EVOO

1 Large Onion

3 Celery Stalk

1 Lemon, juice (do not discard lemon wedge)

Rosemary

1 Tsp Smoked Paprika

Salt & Pepper – Avafina: Pink Himalayan Salt & Black Ground Pepper

Directions:

STEP 1

Preheat oven to 400 degrees.

STEP 2

To cut the tartness and bring out the natural sweetness of the cranberries, in a small mixing bowl combine cranberries, white wine vinegar and brown sugar. Set aside to soak thoroughly.

STEP 3

Mince garlic cloves and spread evenly on the rinsed and dried chicken thighs. In a small dish, mix rosemary and paprika and sprinkle evenly on both sides of the chicken. Season with salt and pepper.

STEP 4

In a small bowl, mix the olive oil, lemon juice and tbsp of white wine vinegar and coat the chicken thighs. Set aside to marinate for 10 minutes.

STEP 5

In a large baking dish, evenly coat the dish with olive oil on all sides. In a large mixing bowl, add vegetable stock and wild rice. Stir to combine and carefully pour into the large baking dish. Spread evenly to cook all the way through.

STEP 6

In a large non-stick skillet on medium high heat, add olive oil and place the chicken thighs skin down to brown and crisp. Turn and sear the bottom bone side for approx. 3 1/2 minutes to bring out the flavours.

STEP 7

Place the chicken skin side up on the wild rice and add the chopped onions, celery stalk and lemon wedges. Drizzle the liquid from the skillet for additional flavour (or skip if you wish).

STEP 8

Spread the sugared cranberries on top, cover with aluminum foil and place into the oven for 40-50 minutes to steam and cook the rice through.

STEP 9

Carefully remove and fluff the wild rice and serve on a serving plate with a side of salad!

Recipe Notes:

To make this a quicker version, use boneless chicken thighs and precook the wild rice the night before. You can substitute vegetable stock with hot water or even chicken stock to bring out the chicken flavour. You can also add as many vegetables (or none!) in this recipe as you wish as this is a versatile dish. A great way to serve a baked dish that is similar to a festive meal for any occasion!