Melt coconut oil in a large skillet over medium high heat. Stir in cranberries and shallots and cook for about 7 minutes (longer if frozen), stirring occasionally. Reduce heat and add wine, honey, salt and pepper to taste. When the sauce begins to boil, turn to low. Cover and simmer for 15 minutes. Serve warm.
Preheat oven to 375°. Preheat a large, oven-safe, deep skillet over medium heat and melt the coconut oil. Mix the sauce including the mustard, honey, lemon pepper, apple cider vinegar, and cayenne in a small bowl. Salt and pepper the chicken on both sides and add to pan, browning one side for about 5-7 minutes. Flip the chicken over, cover with sauce, and place in preheated oven. Cook for 40-60 minutes, basting with more sauce frequently. Cook chicken thoroughly and serve.
This dish is good with rice and broccoli, or cauli-rice and asparagus. YUM!!
Clean and chop cauliflower florets into large chunks, place in a food processor, add cilantro and use the pulsing feature to chop cauliflower to the approximate size of rice. In a large skillet over medium heat, melt oil and cook onions (if using), then place chopped cauliflower/cilantro in the skillet. Add salt and pepper to taste, and ginger (if using), sauté for 5-7 minutes or until cauliflower begins to become translucent, stirring gently until cooked through.