Instructions

• Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.
• To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.
• Reduce heat to medium-low.
• To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.
• Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries gently with a spoon or spatula as they cook to release their juices.
• Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.
• Garnish with orange slices. Serve warm.