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Sticky Cranberry Chicken

Serves   8-10
Prep time: 15 mins
Cooking time: 45 mins

Effortless entertaining over Christmas is made possible with this plate of sticky cranberry chicken. Coated in a deliciously sweet cranberry, ginger and orange glaze, all your manuhiri will be crowding around for a bite. Let the festivities begin!

Sticky cranberry chicken

Ingredients

Method

Ingredients

  • 2 kg chicken wings or chicken nibbles 
  • 2 cups cranberry jelly 
  • 2 Tbsp dijon mustard or regular mustard 
  • 2 oranges 
  • 3 Tbsp grated fresh ginger 
  • 4 garlic cloves, minced  
  • 2 Tbsp dried oregano 
  • 2 Tbsp soy sauce 

Method

  1. Preheat your oven to 180°C fan bake. Pat chicken dry with a paper towel then place in a large bowl and toss together with a generous drizzle of olive oil, salt and pepper. 
  2. Arrange the chicken on an oiled wire rack on top of a baking tray and bake for 25-30 minutes or until golden brown and cooked through.   
  3. Bring a small saucepan to medium heat. Add cranberry jelly, dijon mustard, orange juice and zest, ginger, garlic, oregano and soy sauce. Mix to combine, then bring to a simmer and cook for 5 minutes or until smooth and heated through, stirring frequently.  
  4. Transfer the cooked chicken into a large bowl and carefully pour the hot cranberry sauce over the top. 
  5. Stir to coat, then place back onto the wire rack and bake for a further 5-10 minutes. Serve while hot and enjoy. 


Top tip:
 Garnish the sticky cranberry chicken with toasted sesame seeds and fresh coriander leaves for a delicious topping.