This month our Crazy Ingredient Challenge host, Dawn, chose cranberries and shallots. Well, we actually voted on a set of ingredients provided by Dawn. Cranberries and shallots won. I had never worked with cranberries or shallots before and I kinda stared at the ingredients on the page for a long while. Certainly, I could not make dessert. Or could I? A quick bread? A galette? A galette would be amazing. I had never made one before. How close in flavour to onions were shallots? Were they sweet? Sharper bite? What to expect? It's a little harder to plan a dish when you have no idea what the flavours are like. Eventually, I decided to just keep it simple and make something that I would want to eat for dinner. I really loved this and I hope that if you try it, you will too.
Spicy Cranberry Glazed Chicken
6 pieces of chicken (I used drumsticks)
seasoned salt and pepper to taste.
1 can jellied cranberry sauce
1 shallot, finely minced
2 cloves garlic, finely minced
1/4 -1/2 scotch bonnet or habanero pepper, chopped
1/2 teaspoon ginger
1/2 teaspoon paprika
1/2 teaspoon cumin
Season the generously chicken with seasoned salt and pepper. Allow to sit for at least an hour.
Preheat oven to 400 F.
In a small saucepan combine all the remaining ingredients over medium heat. Stir from time to time as the jellied cranberry sauce melts.
Put the chicken pieces in a foil lined baking pan and place in the oven. After 10 minutes reduce the oven temperature to 350 F and brush the chicken pieces with the spicy cranberry sauce. Keep basting and turning the chicken pieces every 10 minutes until the chicken is completely cooked - ~ 40 minutes.