Serves 4-6

INGREDIENTS

4 boneless chicken breasts or thighs, skin removed
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 tsp garlic, finely diced
1 red chili, finely diced
1/2 cup onion, finely diced
1/2 cup celery, finely diced
3/4 can whole-berry cranberry sauce
1/2 cup barbecue sauce
2 Tbsp spicy chili sauce

METHOD

Preheat oven to 180°C.  Season chicken with salt and pepper. Heat olive oil in a large pan and pan-fry chicken for 2 – 3 minutes on each side until lightly browned.  Transfer the chicken to a baking dish. In the same pan, cook the onion and celery for about 3 to 4 minutes until tender.  Combine sauces and pour this mixture over the chicken.  Add the cooked onion and celery on top.  Bake uncovered for about 1 hour, or until the chicken is fully cooked through.