This dish uses the natural juices from fruit to lend a delicate flavor to the tender chicken. It’s a great example of how to include more fruit in your diet throughout the day.
|8||boneless skinless chicken thighs||8|
|Salt and freshly ground black pepper|
|2 tsp||canola oil, divided||10 mL|
|1/2 cup||orange juice||125 mL|
|2||large cooking apples, chopped||2|
|1||large pear, chopped||1|
|1/2 cup||halved seedless grapes||125 mL|
|3||thin slices gingerroot (optional)||3|
|1||4-inch (10 cm) cinnamon stick (optional)||1|
|2 tbsp||chopped fresh parsley||30 mL|
Sprinkle chicken with a pinch each of salt and pepper. In a Dutch oven or large pot, heat 1 tsp (5 mL) oil over medium-high heat. Add half the chicken and cook, turning once, for 3 to 4 minutes per side or until lightly browned. Transfer to a bowl and set aside. Add the remaining oil to the pot and brown the remaining chicken. Return all chicken and any accumulated juices to the pot.
Add orange juice and deglaze the pot, scraping up any brown bits. Stir in apples, pear, grapes, cinnamon stick (if using), ginger (if using), 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper; bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes or until fruit is soft. Uncover and simmer for 5 minutes or until sauce is slightly thickened and juices run clear when chicken is pierced. Discard cinnamon stick and ginger. Serve garnished with parsley.