Tangy Cherry Chicken

Name: Tangy Cherry Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps cold butter, divided; 3 ribs celery, finely chopped; 710 milliliters chicken stock, divided; 473 milliliters plain couscous; 237 milliliters dried cherries, a couple of handfuls; 237 milliliters dry white wine, 1/4 of a bottle; 1 handful Generous flat-leaf parsley, finely chopped; 1 teaspoons ground allspice, eyeball it; 0 teaspoons ground cinnamon, eyeball it; 59 milliliters honey, eyeball a healthy drizzling; 1 teaspoons freshly grated nutmeg, eyeball it; 4 Tbsps extra-virgin olive oil, divided; 59 milliliters pignoli (pine nuts) a couple of handfuls; 1 medium red onion, finely chopped; 1 teaspoons crushed red pepper flakes; 6 servings Salt and pepper; 2 scallions, finely chopped; 4 boneless, skinless chicken breasts, 6 ounces each; 2 Tbsps chopped thyme leaves, about 6 sprigs

Tangy Cherry Chicken might be just the main course you are searching for. One portion of this dish contains about 29g of protein, 25g of fat, and a total of 690 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper flakes, nutmeg, thyme leaves, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Watch how to make this recipe.

Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season 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.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Whole Chicken

Thyme

Equipment you will use

Frying Pan

Remove the chicken from the pan to a plate and cover with foil to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Frying Pan

In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove.

Ingredients you will need

Pine Nuts

Sauce

Toast

Equipment you will use

Pot

Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.

Ingredients you will need

Butter

Stock

Equipment you will use

Pot

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 minutes or until the celery and onions are tender.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Salt And Pepper

Whole Chicken

Celery

Nutmeg

Onion

Equipment you will use

Frying Pan

Add the white wine, and cook until the pan is almost dry, 1 minute.

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

Add the 2 cups boiling chicken stock, and 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.

Ingredients you will need

Dried Cherries

Chicken Stock

Equipment you will use

Frying Pan

Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.

Ingredients you will need

Butter

Equipment you will use

Whisk

In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat.

Ingredients you will need

Chicken Stock

Allspice