A delicious and easy recipe to help you celebrate President’s Day or any day that you want a tasty alternative to plain chicken
2 cups fresh pitted cherries (approx. 30)—frozen may be used
1/3 cup orange juice
¼ cup honey
1 teaspoon Coleman’s powdered mustard
1 teaspoon ground ginger
¼ teaspoon salt
15 grinds of fresh black pepper
½ Tablespoon extra virgin olive oil
1 medium onion, diced
3 Tablespoons dried cherries
1 teaspoon coarsely chopped fresh rosemary leaves
1 3 pound chicken cut-up (if breasts are big, cut in half or thirds)
- Pre-heat oven to 350F. Spray a 13 x 9 roasting pan with non-stick spray.
- Remove the skin from the chicken pieces. Rinse, pat dry, and place in the prepared pan meat side up. Set aside while you make the glaze.
- Remove any pits from the cherries and place in a 1 ½ quart saucepan with the orange juice and the honey. Bring to a boil and cook on medium high for 5 minutes or 8 minutes if you are using defrosted cherries.
- Place contents in a blender container. Add the mustard, ginger, salt and pepper to the cherries and then blend until fairly smooth.
- Meanwhile, heat an 8 inch skillet over high heat for 20 seconds. Add the olive oil and heat for 10 seconds. Add the diced onion and sauté until lightly golden and soft –about 4 minutes.
- Add the dried cherries to the onions along with the minced rosemary. Pour the cherry puree into the pan and stir to combine.
- Pour cherry sauce over chicken and cover with foil, shiny side up.
- Bake for 45 minutes.
- Remove the foil and baste once with the accumulated juices. Return to the oven for another 10 minutes. Serve with a grain of your choice.