Chicken Thighs in Tea and Cranberry Sauce

A hearty dinner dish with an unusual sweet-and-sour sauce.

40 minutes 4 servings 7 ingredients

Ingredients

  • Ceylon black tea "Sugared Cranberry" 1 tbsp
  • Chicken thighs 6 pcs
  • Cranberries 100 g
  • Onion 1 pc
  • Garlic 2 cloves
  • Soy sauce 2 tbsp
  • Water 150 ml

None of this recipe's ingredients are in the catalog right now.

Method

  1. Brew the tea in boiling water, let it steep for 5 minutes, then strain.
  2. Fry the chicken thighs in a pan until golden brown.
  3. Add the chopped onion and garlic, sauté until soft.
  4. Pour in the tea infusion and soy sauce, then add the cranberries.
  5. Cover and simmer over medium heat for 20 minutes.
  6. Remove the lid and reduce the sauce until thickened, another 5-7 minutes.
  7. Serve the thighs drizzled with the sauce.

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