Cranberry Chicken, low-carb recipe

This is inspired by a recipe I came across on the net that I warped into my own thing.
1-1.5lbs of boneless, skinless, chicken thighs
1/4t garam masala
1t chicken seasoning
1/4t freshly ground pepper
2 cloves of garlic, smashed
1/2" of fresh garlic, cut into thin slices
1c dried cranberries
1c red wine
1Tbs. balsamic vinegar
1Tbs. olive oil
1/4c minced onion
1Tbs. honey
1T butter

Mix chicken, chicken seasoning, pepper, and garam masala together in a baggie or bowl. Set aside and let marinate for at least one hour.

Mix cranberries, wine, garlic, ginger, and vinegar in a bowl. Let cranberries reconstitute in the bowl until they are plumped up. You can speed up the process by microwaving the mix for a minute or so until warmed. Set aside for roughly an hour or more.

One the first two steps are completed, heat the olive oil in a skillet. Braised the chicken until evenly browned. Take chicken off, set aside. Drain excess (leave about 1Tbs.) oil without removing the cracklings.


Saute onion in the oil until translucent. Grab you cranberry mixture and remove the ginger slices. Dump the mixture into the pan. Use the liquid to loosen up any cracklings left. Add honey. Bring to a boil and add your chicken back in. Simmer until the sauce is reduced to a desired consistency. Add butter shortly before serving.


I chose to serve this over sauted green peppers and it was AWESOME!