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
2 tsp Chinese five-spice powder
1 tsp dried chili flakes
8 pinches salt
½ tsp ground white pepper
For the chicken
560g/1lb 4oz chicken breast
2 tbsp rapeseed oil
For the spice rub, mix together all of the spice rub ingredients until well combined.
Brush the chicken with rapeseed oil then rub onto the chicken breast, cover then set aside while you make the cranberry sauce.
For 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.
For the chicken, preheat the oven to 180C/160C Fan/Gas 4.
Roast in the oven for 20-25 minutes, or until the skin is crisp and golden-brown and the meat is cooked through.
Serve the chicken when cooked through, with rice or potatoes, sauce and a fresh salad.
Recipe adapted from: Good Food