Tangy Cherry Chicken
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)1
Salt3 cups
Chicken Stock (divided)4 tbsps
Butter (cold, divided)1 medium
Red Onion (finely chopped)3 ribs
Celery (finely chopped)Directions:
1
Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons
2
Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet
3
Cook the chicken for 5 to 6 minutes on each side
4
Remove the chicken from the pan to a plate and cover with foil to keep warm
5
In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove
6
Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil
7
Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender
8
Add the white wine, and cook until the pan is almost dry, 1 minute
9
Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan
10
Turn the heat off the under the pan
11
Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted
12
In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt
13
Cover pot and remove from heat
14
Let stand 5 minutes
15
Drizzle honey over the couscous and add the pine nuts, scallions and parsley
16
Toss and fluff with a fork to combine
17
Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside
18
Dark seared greens or simple salad complete the meal