For the chicken
4 boneless skinless chicken breasts
For the spice rub
2 tsp Chinese five-spice powder
1 tsp dried chili flakes
1 tbsp garlic infused oil
8 pinches salt
½ tsp ground white pepper
For the cranberry sauce
300g/10½oz fresh cranberries
100g/3½oz soft brown sugar
2-3 tbsp water
1 lemon, juice only
1 small orange, juice only
2 star anise
1 tsp dry-roasted chili flakes
For the spice rub, mix together all of the spice rub ingredients until well combined.
For the chicken, preheat the oven to 180C/160C Fan/Gas 4.
Rub the spice blend onto the chicken, then cover and place into a fridge until ready to be used.
When ready remove chicken from the fridge and place on a baking tray with a drizzle of oil.
Cook in the oven for 20-25 mins or until cooked through.
While the chicken is cooking make the cranberry sauce.
Heat all of the cranberry sauce ingredients in a lidded saucepan over a medium heat for 10-15 minutes, stirring well until the cranberries have softened.
Cover the pan with the lid and keep warm over a very low heat.
Remove the chicken from the oven and top with the cranberry sauce. Serve with rice or potatoes.
Recipe adapted from: Good Food