Submitted by: Kimmi
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 6
This is the perfect dish to welcome autumn in with. The flavors mix very nicely with each other and goes great with some herb wild rice. P.S. The picture really doesn't do this dish justice (I swear its good)... I SUCK a presentation
black pepper to taste
dried thyme to taste
1 1/2 lbs. chicken thighs or breast
2 tbsp. coconut oil
sea salt to taste
1/2 med. onion
1 med. red apple
3/4 c. frozen cranberries
1/3 c. apple cider vinegar
1/4 c. water
1 tbsp. honey, raw
Heat half of the coconut oil in a skillet over medium heat.
Cut chicken into 1-inch tenders. Season with salt, pepper, and thyme. Add chicken tenders to hot skillet. Cook the chicken until done in the center and remove from heat and set aside.
Add the remaining coconut oil to the pan. Add apple (thinly sliced and cubed), onion (roughly chopped), frozen cranberries, apple cider vinegar, water, and honey. Bring to a boil and simmer for approximately 7-10 minutes or until the cranberries have "popped" (released their natural pectin) and sauce has thickened to almost a chunky applesauce texture.
Add the chicken back into the pan, and let heat through. Serve with a side of veggies or as is. I also like to top it with some shredded fresh mint - it compliments the dish nicely.
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