Apple Cranberry Chicken & Yellow Rice

Apple Cranberry Chicken & Yellow Rice by

Chef Clarence Robinson


Shopping List

  • 2 lb. pack of chicken thighs (skin off)
  • 2 tbsp. olive oil
  • 1/2 stick of butter
  • 2 tbsp. chili powder
  • 2 tsp. garlic powder
  • 1/2 cup brown sugar
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. mustard
  • salt and pepper, to taste
  • 2 tbsp. honey
  • lime juice, to taste
  • 1/2 bunch cilantro, chopped
  • 1/2 cup green onion, sliced
  • 2 oz. dried cranberries
  • 2 apples, sliced
  • 10 oz. Mahatma Saffron Yellow Rice, prepared



  1. Grill chicken thighs until done, then set aside until cool to the touch (You can also cook the chicken in a skillet for approximately 3 minutes per side).
  2. Slice your cooled chicken thighs into small strips.
  3. Add olive oil and butter into a medium sauce- pan on medium heat. Once melted, add the sliced chicken and all of the other ingredients, except for the green onions and cilantro. Let simmer for 15-20 minutes, checking and stirring every 3 minutes.
  4. Garnish with green onions and cilantro. Serve with saffron yellow rice.