This one is for Neil Diamond. I just love that “Cherry” song and he still “has the way to move me, Baby!”
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts, 6 ounces each
- 2 tablespoons chopped thyme leaves, about 6 sprigs
- Salt and pepper
- Salt and pepper
- 1/4 cup pignoli (pine nuts) a couple of handfuls
- 3 cups chicken stock, divided
- 4 tablespoons cold butter, divided
- 1 medium red onion, finely chopped
- 3 ribs celery, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly grated nutmeg, eyeball it
- 1 cup dry white wine, 1/4 of a bottle
- 1 cup dried cherries, a couple of handfuls
- 2 cups plain couscous
- 1/2 teaspoon ground allspice, eyeball it
- 1/4 teaspoon ground cinnamon, eyeball it
- 1/4 cup honey, eyeball a healthy drizzling
- 2 scallions, finely chopped
- A generous handful flat-leaf parsley, finely chopped
Instructions
- 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. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- 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. Add the white wine, and cook until the pan is almost dry, 1 minute. 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.
- 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. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 767 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 6 g |
| Sugar | 33 g |
| Protein | 38 g |
| Cholesterol | 107 mg |
| Sodium | 1031 mg |
Reviews
Great! I did not have any cherries so I used dried cranberries instead – wonderful!
This recipe was excellent-made a few times already. Only difference I did was I used a small jar of marachino cherries that I cut in half and used the juice it was YUM-O
I had no dried cherries so I used fresh and added a couple tablespoons of brown sugar to balance out the sour. This turned out AMAZING! I thought it needed a tad more kick so I added some Tumac and a creole seasoning (since that was as close as I had to red pepper flakes) Thanks so much for the fun recipe:)
Easy and one of the best chicken recipes I have ever made. My husband just keep raving. You have to try this.
What more can I say? Delicious, pretty simple… it did take me a little longer than the time indicated on the recipe- but well worth it. My three year old loved it as well. The couscous is a great holiday recipe, where as the chicken will be made year round at our house. Great job Rachael…