Baked Chicken with Cherries

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)

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1. Pre-heat oven to 350F. Spray a 13 x 9 roasting pan with non-stick spray.
2. 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.
3. 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.
4. Place contents in a blender container. Add the mustard, ginger, salt and pepper to the cherries and then blend until fairly smooth.
5. 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.
6. Add the dried cherries to the onions along with the minced rosemary. Pour the cherry puree into the pan and stir to combine.
7. Pour cherry sauce over chicken and cover with foil, shiny side up.
8. Bake for 45 minutes.
9. 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.