Orange-Curry Chicken with Dried Cranberries
Believe it or not, it’s still citrus season here in sunny southern California. Okay, I know you can get oranges in the grocery store year round. But winter is when there are the most varieties and those little oranges spheres are at their sweetest. While I love a good stone fruit, I can never get enough citrus. Seriously. Every night during these chilly months, I have at least one or two oranges as my dessert before bedtime. I just can’t seem to keep them in the fridge. And I’m not alone. My oldest can’t get stop eating them either. As a matter of fact, these days we’re fighting over those oranges.
See, I buy him Satsumas because they’re seedless, easy to peel and so perfect for his little fingers. They’re delicious but their flavor simply doesn’t compare to the Shasta Gold. Not only are the Shastas larger, they’re also seedless. But it’s their flavor that keeps me going back to the refrigerator again and again. They’re just so damn good! Don’t get me wrong, I love the Satsumas, but when the Shastas are in season, that’s absolutely my jam! When the Shastas aren’t in season I still get my orange fill thanks to the the Cara Caras or Blood Oranges. While eating them straight out of the peel is always my first choice, I adore using them in food and cocktail recipes.
See, nothing beats fresh orange juice and/or zest in a recipe. It just adds a brightness unlike anything else. Sure, lemons and limes are great as well, but an orange has a flavor all its own. The fact that it’s on the sweeter side makes it perfect for those savory dishes since it adds a nice sweet balance without having to add sugars or syrups. I use citrus as often as I can in the winter months because the flavors are so bright. Those little orange globes make it feel like spring even when the temperature’s in the 40’s.
While my first choice when cooking with oranges is always a good cocktail, I love using them in savory dinner dishes too. This chicken dish is a perfect example: the combination of the orange and dried cranberries are amazing! The chicken marinates in an orange/curry dressing and then is covered in a crunchy cracker crust with dried cranberries. The combination of the sweetened chicken and zesty crust make for one awesome dinner. Even better, this dinner can be prepped, made and on the table in under an hour. So, if you’re like me, running around picking up and dropping off kids into the late afternoon and early evening, this is definitely a dinner to add to your busy weeknight schedule. Add a side of wild rice and you have a great weeknight winter dinner.
Ingredients
For the marinade
- 1 teaspoon curry powder
- 1 tablespoon unsalted butter
- 1 teaspoon orange zest
- juice of 1 orange
- 1/3 cup plain yogurt
- 4 boneless, skinless chicken breasts
For the crust
- 1-1/2 cup stoned wheat thins, crushed
- 1/3 cup dried cranberries, minced
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 4 tablespoons unsalted butter, melted
Instructions
- Warm the curry powder in a small pan over medium heat for about 30 seconds. Turn off the heat, add the butter and stir until melted and combined with curry powder.
- Transfer the curry butter to medium glass bowl. Whisk in the orange zest, juice and yogurt until combined. Rinse the chicken breasts, pat dry and add to yogurt mixture. Cover and refrigerate for 1 - 4 hours.
- Preheat the oven to 450 degrees, F and line a sheet pan with tin foil.
- Once ready to cook the chicken, combine the crushed crackers, cranberries, salt and pepper in a shallow bowl. Drizzle the melted butter over the mixture and toss to combine.
- Take one breast from the marinade and dredge it in the cracker coating. Press to make sure it sticks. Place the breast on the prepared baking sheet and then repeat with the remaining breasts.
- Roast the chicken until it's browned and crisp, 25 - 30 minutes. Serve immediately with a side of rice or couscous.
