Oven Roasted Chicken with Cherries

Chicken with Cherries

It’s not a common combination, not like chicken and carrots or chicken and peas, but—in my humble opinion— the combination is just as delicious.

The flavor of cherries falls somewhere between earthy, bitter tartness and pleasant, fruity sweetness. Similar to pineapples, cherries taste great in savory dishes. However, where pineapple really highlights the sweetness of a dish, cherries add a subtle sweetness.

In this dish, the cherries are stewed in chili powder, cayenne pepper, and more—turning them into spicy sweet orbs of flavor.

Cherries, Tomatoes, and Onions – OH MY!

Roasting chicken with cherries, tomatoes, and onions sprinkled with cumin, chili powder, and a dash of cayenne pepper—and really letting it simmer and stew together—results in a delicious, spicy dish that tastes great served over rice. I recommend pairing this dish with a side salad and slice of french bread.

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Oven Roasted Chicken with Cherries

Chicken thighs, cherries, tomatoes, and onions, sprinkled with spices, and simmered together in the oven resulting in a spicy, delicious meal.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 1/2 cup long grain white rice uncooked
• 1 cup chicken broth
• 1 tbsp olive oil
• 3 lbs chicken thighs bone in
• 1 cup sweet cherries diced
• 1/2 cup roma tomatoes diced
• 1 tbsp sugar
• 1/4 cup water
• 1/2 cup vidalia onion diced
• 1 tbsp apple cider vinegar
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1 1/2 tsp chili powder
• 1 tsp garlic salt
• 1/2 tsp black pepper

Prep Time 20 minutes Cook Time 30 minutes Servings servings Ingredients 1/2 cup long grain white rice uncooked 1 cup chicken broth 1 tbsp olive oil 3 lbs chicken thighs bone in 1 cup sweet cherries diced 1/2 cup roma tomatoes diced 1 tbsp sugar 1/4 cup water 1/2 cup vidalia onion diced 1 tbsp apple cider vinegar 1 tsp cumin 1/8 tsp cayenne pepper 1 1/2 tsp chili powder 1 tsp garlic salt 1/2 tsp black pepper

Instructions

1. Preheat oven to 450 degrees.
2. Rinse rice under cool running water for three minutes. Then, cook according to package substituting chicken broth for water.
3. Heat olive oil in a large, oven safe, skillet. Cook chicken for six minutes, flipping once, until browned on both sides.
4. Stir in remaining ingredients and bake, covered, 15 minutes.
5. Remove covering and bake for an additional 15 minutes.
6. Serve chicken over rice; enjoy!