Monday, February 1, 2010

Chicken with Dried Cherries, Capers, and Juli

I held back from cooking this recipe because I thought it sounded REALLY disgusting. I am happy to admit I was wrong! This odd combination of ingredients turned out to be really good! You may think like I had that the cherries and capers were both really strong flavors on the opposite side of the spectrum from each other. But I think in the cooking process they really settled down and melded. Be brave and give it a try!


Juliana said...

Chicken with Dried Cherries, Capers, and Chilies

1 t paprika
1/4 t salt
1/4 t pepper
4 bone-in chicken breast halves skinned
(I used boneless chicken breast and cut the cook time in half)
2 T evoo (as Rachel Ray would say)
1 small red onion, chopped
1 1/2 cups chicken broth
1/2 cup dried cherries
2 T capers
2 T honey
1 t ground cumin
1 cinnamon stick broken in half
(I used a bout a teaspoon ground cinnamon instead)
1-2 hot chile peppers, such as cayenne, red or green jalapeno
or habanero, seeded and minced

Preheat oven to 400
In a small bowl combine the paprika, salt and pepper
Put your chicken in a roasting dish and brush with the 1 T olive oil
Sprinkle with the paprika mixture
Roast for 45 minutes (bone) or 20 minutes (boneless)

Meanwhile heat the remaining 1 T of oil in a medium saucepan over
medium heat.
Cook the onion for 5 minutes, or until soft
Add broth, cherries, capers, honey, cumin, and cinnamon
Bring to a boil, reduce heat to medium low and simmer for 20 minutes
Stir in the chile peppers
When the chicken is cooked you could add the juices to the sauce.

Serve the chicken and top with the sauce.


Jessica said...

Yeah, those flavors do seem at the opposite end of the spectrum! I'm glad it was good!

bobby thomas said...

cherries mmmmmm i love cherries, it supper good