Ingredients
4 chicken thighs bone-in, skin-on
2 tsp SIDS SALT & PEPPER
2 tsp SIDS CHILLI & LIME OIL
1 cup fresh cranberries divided
3 tbsp fresh thyme
⅓ cup soy sauce
¼ cup chicken stock
1 shallot minced
Directions
Preheat oven to 190°C. Heat a large frypan over medium-high heat. Pat chicken thighs dry with paper towel and season liberally with SIDS SALT & PEPPER. Heat SIDS CHILLI & LIME OIL in then frypan then add chicken thighs, skin-side down and cook for about 8 minutes until they lift easily from the pan. Flip chicken thighs and cook another 2-3 minutes, until they lift easily from the pan. Sprinkle ⅓ cup fresh cranberries into pan and transfer to oven. Roast for 14 minutes.
Chop ⅔ cup cranberries. When chicken is finished roasting, remove frypan from oven. Carefully remove chicken and whole cranberries from pan to plate and let rest. Place pan back over stove on medium-low heat. Add shallot and cook, stirring often, until a bit softened, about 2-3 minutes. Add chopped cranberries and give a quick stir. Pour in soy sauce and chicken broth to deglaze, using whisk to scrape up browned bits on the surface of the pan. Add fresh thyme and bring sauce to a simmer. Reduce until thickened, about 4-5 minutes, then serve over chicken.
