Arrange chicken thighs in an 8x8-inch glass baking dish. Stir cranberry sauce, curry powder, apple, and raisins together in a bowl; spread over the chicken.
Bake uncovered until sauce is bubbling and thickened, about 35 minutes. Cover dish with foil, reduce oven heat to 300 degrees F (150 degrees C) and return to oven for 30 more minutes. Reduce temperature to 250 degrees F (120 degrees C) and bake until chicken juices run clear and chicken is no longer pink inside, about 30 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Recipe can be doubled (if doubling, place into a 9x13-inch casserole dish). Oven can be turned off after cooking is complete and dish can be left in the warm oven until ready to serve, up to 30 minutes.
Per Serving: 336 calories;8.3 g fat;
46.9 g carbohydrates;
19.9 g protein;
71 mg cholesterol;
87 mg sodium.