Name: Oven Baked Chicken with Cranberry, Walnut, and Apple Rice Pilaf Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 chicken thigh fillets, bone in (about 220g / 7oz each) (skin removed); 1/3 cup (100g) apricot jam (or other jam); 2 1/2 tbsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp all spice; 1/4 tsp paprika; 3/4 tsp salt; 1/4 tsp black pepper; Oil spray, for finishing (optional); 1 small onion, finely chopped; 1 garlic clove, minced; 50g (3.5 tbsp) unsalted butter (or oil of choice); 1 1/2 cups (270g) long grain white rice, uncooked; 1 1/4 cups (315 ml) apple juice; 1 1/2 cups (375 ml) chicken broth; 1 cup (120g) dried cranberries (or other dried fruit); 1 cup (125g) walnuts, roughly chopped (or other nuts); 1 red apple, cut into small dice; 3/4 tsp dried rosemary; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp pepper; Fresh parsley, finely chopped

Ingredients

5 chicken thigh fillets, bone in (about 220g / 7oz each) (Note 1)

1 small onion, finely chopped

1 garlic clove, minced

50g (3.5 tbsp) unsalted butter (or substitute with oil of choice)

1 1/2 cups (270g) long grain white rice, uncooked (Note 2)

1 1/4 cups (315 ml) apple juice

1 1/2 cups (375 ml) chicken broth

1 cup (120g) dried cranberries (or other dried fruit of choice)

1 cup (125g) walnuts, roughly chopped (or other nuts of choice)

1 red apple, cut into small dice

3/4 tsp dried rosemary

1 tsp dried thyme

3/4 tsp salt

1/2 tsp pepper

1/3 cup (100g) apricot jam (or other jam – Note 3)

2 1/2 tbsp Dijon mustard

1/2 tsp garlic powder

1/2 tsp allspice

1/4 tsp paprika

3/4 tsp salt

1/4 tsp black pepper

Oil spray

Fresh parsley, finely chopped (for garnish)

Instructions

Step 1: Preheat your oven to 200°C (390°F) standard or 180°C (350°F) fan/convection. Use a baking dish about 22 x 33 cm (9 x 13 inches).

Step 2: Scatter the chopped onion and minced garlic evenly in the baking dish. Dollop butter over the onion and garlic, then bake for 15 minutes. Remove the dish from the oven afterwards.

Step 3: Remove the skin from the chicken thighs to prevent the rice from becoming too greasy. In a bowl, whisk together the apricot jam, Dijon mustard, garlic powder, allspice, paprika, salt, and black pepper to create the sticky chicken glaze. Toss the chicken in the glaze until fully coated.

Step 4: Add the uncooked rice, apple juice, chicken broth, dried rosemary, dried thyme, salt, and pepper to the baking dish with the onion and garlic. Stir to combine.

Step 5: Fold in the dried cranberries and chopped walnuts, mixing gently. Place the glazed chicken thighs on top of the rice mixture, partially submerging them. Save any leftover glaze in the bowl.

Step 6: Cover the dish tightly with foil and bake for 20 minutes. After 20 minutes, remove the foil. Don’t worry if there is still some liquid in the dish.

Step 7: Spoon all remaining glaze over the chicken. Optionally, spray the chicken lightly with oil for a better finish. Return to the oven and bake, uncovered, for another 30 to 35 minutes or until the chicken is browned and cooked through.

Step 8: Remove the dish from the oven and let it rest for 5 minutes. Carefully take out the chicken, then add the diced apple to the rice. Use a fork to fluff the rice gently.

Step 9: Serve the chicken alongside the rice pilaf, garnished with fresh parsley if desired.

Tips & Variations

Substitute dried cranberries with raisins, cherries, or chopped dried apricots for different flavor profiles.

Use pecans or almonds instead of walnuts for a different nutty texture.

Removing the chicken skin helps keep the dish lighter and prevents excess grease.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

For a spicier glaze, add a pinch of cayenne pepper or smoked paprika.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out faster. Reduce the baking time and check frequently to avoid overcooking. Thighs remain juicier and are recommended for this recipe.