PERSIAN CHICKEN WITH SOUR CHERRIES
Essential Best Foods Cookbook
by Dana Jacobi
This dish is inspired by a stew from ancient Persia that included tart fruits and cinnamon. Its juices are so good that you will want to serve it from a deep platter that lets you spoon them on generously.
Makes 4 servings
• 1 tablespoon extra-virgin olive oil
• 1 medium (1¼-pound) skinless whole chicken breast with ribs, cut into 4 pieces
• 1 medium onion, chopped
• 1 Granny Smith apple, peeled and diced
• 1/3 cup dried sour cherries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup chopped cilantro leaves
• 2 -2½ cups fat-free, reduced-sodium chicken broth
1. In a small Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning the pieces until they are browned lightly on all sides, 8 to 10 minutes. Transfer the chicken to a plate.
2. Add the onion to the pot and saute until lightly browned, 5 minutes. Mix in the apple, cherries, cinnamon, ginger, nutmeg, salt, and pepper.
3. Return the chicken to the pot, arranging it over the fruit mixture. Add the cilantro, and broth to come halfway up the sides of the chicken. When the liquid boils, reduce the heat, cover, and simmer until a thermometer inserted in the thickest part of the chicken registers 160°F and the juices run clear, about 20 minutes, turning the chicken once.
4. Divide the chicken, fruit, and juices among 4 dinner plates and serve.
Best Technique: Using chicken breast with ribs still attached keeps the meat more moist.
Per serving: 231 calories. 5 g fat, 1 g saturated fat, 29 g protein. 17 g carbohydrates, 4 g fiber