Tangy Cherry Chicken

» Tangy Cherry Chicken
Tangy Cherry Chicken


  • 2 tablespoons chopped thyme leaves, about 6 sprigs
  • 1/4 teaspoon ground cinnamon, eyeball it
  • 4 tablespoons extra-virgin olive oil, divided
  • Salt and pepper
  • 1/4 cup pignoli (pine nuts) a couple of handfuls
  • 4 boneless, skinless chicken breasts, 6 ounces each
  • 4 tablespoons cold butter, divided
  • 1 medium red onion, finely chopped
  • 3 cups chicken stock, divided
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 3 ribs celery, finely chopped
  • 1 cup dried cherries, a couple of handfuls
  • 2 cups plain couscous
  • 1/2 teaspoon ground allspice, eyeball it
  • 1/4 cup honey, eyeball a healthy drizzling
  • 2 scallions, finely chopped
  • A generous handful flat-leaf parsley, finely chopped


Preheat a large nonstick frying pan over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Then chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side.Take the chicken from the skillet to a plate .

toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.

Again take the chicken skillet to the burner over medium-high heat, add 1 turn of the skillet  of extra-virgin olive oil, put the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender.  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. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

Take remaining 1 cup of boiling stock add couscous, allspice, cinnamon then a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. then mix all.

Provide the chicken whole or sliced with cherry sauce poured over it and couscous alongside.

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