Cranberry Ginger Chicken Breasts

Serves 4

4 boneless, skinless, chicken breasts
¼ tsp cayenne pepper 1 mL
1 Tbsp ground coriander 15 mL
1 Tbsp ground cumin 15 mL
1 Tbsp mustard powder 15 mL
1 Tbsp olive oil 15 mL
¼ cup fresh, minced gingerroot 50 mL
2 cups fresh or frozen whole cranberries 500 mL
½ cup barbecue sauce 125 mL
1 cup dry red wine 250 mL
¼ cup brown sugar 50 mL
¼ cup unsalted almonds, sliced 50 mL

Preparation:

1. Combine first four spice ingredients in a small bowl. Coat chicken breasts with spice mixture.
2. Heat oil over medium-high heat in a non-stick skillet. Add grated fresh ginger and chicken and brown on all sides. Remove chicken from pan and keep warm.
3. Pour red wine into hot skillet and scrape up any brown bits from bottom of pan. Add cranberries, barbecue sauce and brown sugar with any remaining spice mix. Cover pan and cook on medium heat until cranberries pop and mixture starts to thicken.
4. Return chicken breasts to skillet. Cover with sauce and cook in the covered skillet a further 15 minutes until chicken is thoroughly cooked, juices run clear and the internal temperature of each chicken breast reaches 165°F (74°C).
5. Lightly toast almonds by spreading them on a plate and microwaving on high for 2 minutes. Just before serving sprinkle chicken breasts with toasted sliced almonds.

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