Seeing cranberries at the market starts to get me into the holiday spirit! This a recipe from last year which I just updated and tweaked a bit. This recipe serves 2.
For the chicken:
2 chicken breasts, about 560 grams
1 tablespoon of butter
1 tablespoon of olive oil
For the cranberry compote:
2 cups of fresh cranberries
2 cups of water
½ cup plus 2 tablespoons of sugar
For the cranberry red wine sauce:
Leftover of the cranberry compote
1 ½ cups of chicken stock
¼ cup red wine
1 tablespoon of sugar
1 bay leaf
For the black rice:
1 cup of black rice
1 tablespoon of vegetable oil
Pinch of garlic powder
Pinch of salt
4 cups of boiling water
1 handful of purslane, washed
First make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat. Once the cranberries start to pop, stir from time to time to prevent the bottom from sticking. Cook for about 15 minutes until it has thickened and turned into a compote. Transfer it to a bowl and allow it to cool down completely.
While the sauce is cooling down, start making the rice. Place the vegetable oil in a medium saucepan over medium heat. Add the garlic powder, rice and salt. Stir for a few seconds and then add the boiling water. Cover it with a lid and let it cook on low heat for about 35 to 40 minutes, until all the liquid has been absorbed and the rice is cooked.
To prepare the chicken, first butterfly it and then place it in between 2 plastic wrap pieces. Using a meat tenderizer, hammer it until it has an even thickness.
Place the chicken in a new long piece of plastic wrap, sprinkle some salt and pepper on it. Add about 2 tablespoons of the cranberry compote in the middle, lengthwise. Careful not to add too much so it doesn’t overflow. Roll it like a sausage very tightly with the plastic wrap and make knots on both edges.
Repeat for second piece and then place them in a large pot with boiling water and cook them for 10 minutes.
While the chicken is cooking, start preparing the sauce.
Blend the remaining cranberry compote with the chicken stock. Then pass it through a strainer and discard the pulp.
Place the sauce in a medium saucepan; add the red wine, sugar and bay leaf. Reduce it until it has become a thick sauce. Add salt to taste and remove the bay leaf. Set aside.
Once the 10 minutes for the chicken have passed, remove them from the water and remove the plastic wrap. Melt the butter with the olive oil in a pan over medium high heat. Brown the chicken on all sides. Remove them from the pan and slice them.
In a small bowl, mix the purslane with a splash of olive oil, vinegar, and a pinch of salt and pepper.
Serve the sliced chicken with the black rice, salad and some of the cranberry-red wine sauce.