Chicken with Spicy Cranberry Citrus Relish Recipe

November 1, 2012


I used to eat chicken breasts all the time, but when we made the switch to whole pastured birds, dishes featuring them became rare. This was a positive change. I’ve enjoyed the challenge of tackling a whole bird and it is much more budget friendly, but sometimes I just want a chicken breast.

Yes, I know you can cut them off a whole bird yourself, but I can’t cut up a chicken correctly to save my life. I end up with pieces, but they certainly aren’t pretty. Fortunately, we can still buy breast cuts from our pastured chicken sources so last weekend I splurged a little and let the butcher do the work.

I also bought my first bag of fresh cranberries this season, and you know how I can’t stop thinking about the holidays. I thought a cranberry relish would be perfect for the poultry.

In past years, I’ve neglected fresh cranberries thinking I always needed to cook them into a sauce. Not so. I now love grinding them up in the food processor to eat them fresh.

My very favorite fresh relish recipe is Cranberry-Jalapeno Relish by Emeril. I’m constantly changing it up a bit, and I set out for a new version for my chicken.

Surprisingly, I have a few Scotch Bonnet peppers that have hung on in the fridge since I took out the garden. I subbed those for the jalapeños, added some onion and then some maple syrup.

I know spicy and tart is not a common combination, but with just a touch of maple syrup, this relish is so good! It works well with fish and poultry, and I also eat it alone as a salad.

Chicken with Spicy Cranberry Citrus Relish Recipe 

1 1/2 cups fresh cranberries
Zest and segments from 1/2 an orange
2 tbsp choppped onion
1-2 small hot peppers, seeds and ribs removed
1 tbsp maple syrup
4 3-4oz chicken breasts, seasoned and grilled or baked

Place the cranberries, orange and orange zest, onion, hot peppers and maple syrup in a small food processor. Pulse until all ingredients are finely chopped. Makes 1 3/4 cups of relish. You may find you want to add a little salt to taste, but  I like mine without it.

Serve about 1/4 cup of the relish at room temperature over warm chicken breasts. Store leftovers in the fridge, but know that the heat intensifies as it sits!

 

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  • Rebecca Subbiah November 1, 2012 at 7:37 pm

    what a great cranberry recipe

  • Andrea November 2, 2012 at 8:09 am

    Oh wow I never thought to put cranberries in a food processor before. I’ve always just made them into sauce. I’m going to try this idea! I do find them to be really bitter so does the maple syrup help cut that a bit?

    I couldn’t break down a chicken either till I started using kitchen shears. That makes a freaking world of different and I now I own those chickens! 😉

  • Lori November 2, 2012 at 5:26 pm

    Rebecca – Thanks so much!

    Andrea – I’ve made a few different things with fresh cranberries and both had citrus in it. I think the combination of citrus and a sweetener really cuts the bitterness. Sadly I already use kitchen shears. I’m a lost cause. Ha, ha!

  • Dota|oneginetatopa November 3, 2012 at 4:12 am

    super idea!

  • Joanne November 3, 2012 at 5:42 am

    I really need to get some cranberries into my life! This relish sounds downright addictive!

  • Sonia ~ Nasi Lemak Lover November 5, 2012 at 1:36 am

    nice idea to serve this for a Christmas meal.

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