Yield: 4 to 6 servings
- Oil for frying
- 3 to 4 pound frying chicken, quartered
- 1 onion, minced
- Grated fresh ginger to taste
- Zest of 1 orange, grated
- Juice of 2 oranges
- 1 cup fresh cranberries
- 1/2 cup sugar
Heat the oil in a deep frying pan, add the chicken, and brown on both sides. Add the onion, ginger, orange zest, and orange juice. Simmer, covered for about 20 minutes turning the pieces about halfway through the cooking time. Add the cranberries and sugar and simmer, uncovered, for about 10 minutes.
Go back to the Thanksgiving Feast Part 1.
Take a look at Thanksgiving Feast Part 2.
Other recipes from Produce Pete.