Tangy Cherry Chicken

Tangy Cherry Chicken
Tangy Cherry Chicken might be just the main course you are searching for. One serving contains 690 calories, 29g of protein, and 25g of fat. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, celery, salt and pepper, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

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. 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.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
ThymeThyme
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Frying PanFrying Pan
2
Remove the chicken from the pan to a plate and cover with foil to keep warm.
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Whole ChickenWhole Chicken
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
3
In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove.
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Pine NutsPine Nuts
SauceSauce
ToastToast
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PotPot
4
Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
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ButterButter
StockStock
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PotPot
5
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.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Red Pepper FlakesRed Pepper Flakes
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
CeleryCelery
NutmegNutmeg
OnionOnion
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Frying PanFrying Pan
6
Add the white wine, and cook until the pan is almost dry, 1 minute.
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White WineWhite Wine
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Frying PanFrying Pan
7
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.
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Dried CherriesDried Cherries
Chicken StockChicken Stock
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Frying PanFrying Pan
8
Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
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ButterButter
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WhiskWhisk
9
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.
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Chicken StockChicken Stock
AllspiceAllspice
CinnamonCinnamon
CouscousCouscous
SaltSalt
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Sauce PanSauce Pan
PotPot
10
Let stand 5 minutes.
11
Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
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Pine NutsPine Nuts
Green OnionsGreen Onions
CouscousCouscous
ParsleyParsley
HoneyHoney
12
Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
Ingredients you will need
CouscousCouscous
Whole ChickenWhole Chicken
CherriesCherries
GreensGreens
SauceSauce
DifficultyHard
Ready In25 m.
Servings6
Health Score14
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