Indian-Spiced Chicken with Relish

With three types of cranberries, this chicken dinner would be nice served during the holiday season.

Indian-Spiced Chicken with Relish


  • 2 pears, peeled, cored and cut into chunks
  • 1/2 cup fresh cranberries
  • 1/3 cup dried cranberries
  • 2 tablespoons honey
  • 1 tablespoon cranberry or orange juice
  • 1/2 teaspoon finely shredded orange peel
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coarsely ground black pepper
  • 4 skinless, boneless chicken-breast halves
  • 1 tablespoon vegetable oil
  • Vegetable oil cooking spray

Make It

1. In a medium saucepan, combine the pears, fresh and dried cranberries, honey and juice. Bring to a gentle boil and cook, uncovered, for 3 minutes. Remove from heat. Stir in orange peel and ginger. Set aside to cool slightly.

2. Meanwhile, stir together the salt, cumin and pepper in a small bowl. Brush both sides of the chicken with oil and sprinkle with salt mixture. Lightly coat a grill pan with vegetable cooking spray; heat on medium-high. Add chicken to pan and cook for 12 minutes, or until done, turning once.

3. Slice the chicken and spoon the pear relish on the side.

Nutrition Facts

Amount Per Serving: cal. (kcal): 308, Fat, total (g): 5, carb. (g): 32, fiber (g): 4, pro. (g): 33, calcium (mg): 303, Percent Daily Values are based on a 2,000 calorie diet.