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.
Ingredients you will need
Extra Virgin Olive Oil
Salt And Pepper
Whole Chicken
Thyme
Equipment you will use
Frying Pan
2
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
3
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
4
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
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.
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
6
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
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.
Ingredients you will need
Dried Cherries
Chicken Stock
Equipment you will use
Frying Pan
8
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
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.
Ingredients you will need
Chicken Stock
Allspice
Cinnamon
Couscous
Salt
Equipment you will use
Sauce Pan
Pot
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.
Ingredients you will need
Pine Nuts
Green Onions
Couscous
Parsley
Honey
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.