Skip to main content

Cranberry Chicken Thokku #CranberryWeek


Welcome to Day Two of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures. We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.


 Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

Determined to create some cranberry dishes with an international bent, I posted Georgian Pork Shashlyk with Tkemali yesterday. Today, I'm posting a Cranberry Chicken Thokku.


"What's Thokku?" you ask.

Thokku lies somewhere in between a chutney and a pickle. It's tangy and spicy and I thought it would be the perfect canvas for our berries of the week.

Cranberry Thokku

Ingredients

  • 1 C fresh organic Cranberries
  • 1 organic white onion, peeled and chopped
  • 2 T oil (I used olive oil)
  • 1/8 t ground turmeric
  • 1 T black mustard seeds
  • 1 T tamarind pulp
  • 2 to 3 T water
  • 1 T vinegar
  • 1/2 to 1 t red chile pepper flakes
  • 1 to 2 t organic dark brown sugar, as needed
  • freshly ground salt, as needed
  • freshly ground pepper, as needed



Procedure
Heat oil in a pan. Add mustard seeds. When they start to pop and dance, add turmeric, cranberries, and onions. Sauté until cranberries begin to pop, approximately 10 minutes.

Add in the tamarind, water, vinegar, and pepper flakes. Stir until the tamarind is dissolved. Stir in sugar, salt, and pepper to taste.

Cool completely before spooning into a sterile jar. Refrigerate until needed.

Roasted Cranberry Chicken Thokku

Ingredients
  • 6 chicken thighs
  • 4 cloves garlic, crushed
  • 1 t ground cardamom
  • 1 t ground paprika
  • 1/2 t ground ginger
  • 1/2 t ground coriander
  • 1 T ground cumin
  • 1 t ground turmeric
  • 3/4 t freshly ground sea salt
  • 3/4 t freshly ground black pepper
  • 6 T cranberry thokku
  • olive oil
  • noodles or rice, for serving (I used gluten-free sweet potato noodles)

Procedure
Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients and rub the spices into the meat. Drizzle with olive oil and cover the container. Refrigerate overnight.

Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with more olive oil. Roast in the pre-heated oven for 30 minutes. Spoon 1 T of the cranberry thokku over each thigh and return it to the oven for another 10 to 12 minutes.

To serve, place your noodles or rice on an invidual plate. Top with a roasted chicken thigh. Spoon even more Thokku on the top, if desired.

Comments

  1. This looks delicious - I love the sound of those spices in there. Thanks for joining in the #CranberryWeek fun!

    ReplyDelete
  2. Okay, now I need to try this I love experiencing new flavor profiles. I really intrigued about trying thokku.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur