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"Three Sisters" Cranberry Molasses Glazed Chicken

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3 tablespoons prepared cranberry sauce

1 tablespoon brown sugar

1 tableapoon dijon mustard

1 tablespoon molasses

1 tablespoon cider vinegar

2 cups fully cooked shredded rotisserie chicken

1 tablespoon minced jalapeno

1/2 cup pumpkin puree

1 (15 ounce) can black beans, rinsed and drained

1/2 cup frozen corn, thawed

1 egg white

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1 teaspooon pepper

1/2 cup Whole Chicken wheat flour, plus more for dredging

2 tablespoons vegetable oil

4 Whole Chicken wheat buns, toasted and split

sliced tomatoes, for serving

1 cup cilantro sprigs, mostly leaves


In a small bowl, combine cranberry sauce, sutar, mustard, molasses and vinegar. Mix well. Add 2 tablespoons mixture to large bowl; reserve remainder for later use. To same large bowl, add chicken, jalapeno, pumpkin puree, beans. corn, egg white , chili powder, cumin, salt and pepper. Mix in wheat flour and shape into four patties. Dredge in flour. Heat oil in large skillet over medium high heat. Add patties and cook until browned on both sides, about 3 minutes per side. Turn off heat, brush patties with reserved cranberrry glaze and cover with lid for one minute. To serve, place patties, tomatoes and cilantro sprigs on bottom buns. cover with top buns and serve. Makes four servings in about 25 minutes.