Cupboard Cherry Chicken Food

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CHERRY CHICKEN



Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  • Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  • Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

CHERRY CHICKEN



Cherry Chicken image

A sweet and tart cherry chicken summer dish that's built in a single pan, making for minimal cleanup! Tender, juicy chicken thighs with crispy skin are topped with a sweet-sour fresh cherry sauce.

Provided by Daniela Gerson

Categories     Dinner     Lunch

Number Of Ingredients 10

6 chicken thighs (possible to use breasts too)
1 tablespoon kosher salt
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
1 cup minced shallots (about 2 large or 4 medium)
handful fresh rosemary springs
2 cups cherries (any kind, pitter)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
  • Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
  • Meanwhile, pit the cherries and set aside.
  • To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
  • Slide the pan into the oven and rotate every 10-12 minutes.
  • Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
  • When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm, with crunchy sea salt and freshly grinded black pepper.

CHERRY CHICKEN STIR FRY



Cherry Chicken Stir Fry image

Make and share this Cherry Chicken Stir Fry recipe from Food.com.

Provided by FLKeysJen

Categories     Low Cholesterol

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, julienned in bite-size pieces
1 cup sliced water chestnuts or 1 cup slivered almonds
1 cup pitted whole cherries (frozen is easiest-thaw in refrigerator several hours before)
1 bunch green onion, sliced
peanut oil (for frying)
1 egg white
1 tablespoon light soy sauce
1/2 tablespoon cornstarch
1 teaspoon sesame oil
1/3 ounce jello sugar-free black cherry gelatin (one .3 oz or 8.5g package)
1 cup strong brewed black coffee
1/2 teaspoon black pepper
1 tablespoon cornstarch
6 tablespoons soy sauce

Steps:

  • Fold together the marinade ingredients and dump into a plastic bag with sliced chicken; marinate chicken for at least five minutes.
  • In the meantime, add all secret sauce ingredients to a blender or food processor, and pulse a few times until well-blended. It will foam a little bit.
  • Heat oil over high heat in a large skillet or wok. Stir-fry the meat for 2-3 minutes or until it turns color. Don't overcook, as it will be back in the pan again. Transfer to a platter.
  • Add a little more peanut oil to the wok if it needs it. Stir fry water chestnuts and green onions (reserving some for garnish) for two minutes; add secret sauce and bring to a boil, then cook for two minutes. Return meat, add cherries and stir thoroughly to heat through.
  • Remove from heat; garnish with reserved green onion and serve hot over rice.

Nutrition Facts : Calories 264.1, Fat 8.8, SaturatedFat 2.3, Cholesterol 48.4, Sodium 2451.4, Carbohydrate 25.2, Fiber 3.7, Sugar 9.1, Protein 23.7

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