Chicken with Dried Cherries, Capers, and Chiles

Name: Chicken with Dried Cherries, Capers, and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 bone-in chicken breast halves, skinned; 2 tablespoons extra-virgin olive oil; 1 small red onion, chopped; 1 1/2 cups chicken broth; 1/2 cup dried cherries; 2 tablespoons capers; 2 tablespoons honey; 1 teaspoon ground cumin; 1 cinnamon stick, broken in half; 1 to 2 hot chile peppers, such as cayenne, red jalapeno, or habanero, seeded and minced

Servings: persons

1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 bone-in chicken breast halves, skinned
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 1/2 cups chicken broth
1/2 cup dried cherries
2 tablespoons capers
2 tablespoons honey
1 teaspoon ground cumin
1 cinnamon stick, broken in half
1 to 2 hot chile peppers, such as cayenne, red jalapeno, or habanero, seeded and minced

1
Preheat the oven to 400F
2
In a small bowl, combine the paprika, salt, and black pepper, Place the chicken in a large, shallow roasting pan, brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.
3
Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180F and the juices run clear.
4
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat, Cook the onion for 5 minutes, or until soft.
5
Add the broth, cherries, capers, honey, cumin, and cinnamon stick.
6
Bring to a boil, reduce the heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened.
7
Stir in the chile peppers.
8
When the chicken is cooked, for extra flavor, if desired, drain off the pan juices and stir them into the cherry sauce.
9
Remove and discard the cinnamon stick before serving.
10
Place the chicken on a serving platter and top with the sauce.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 4 bone-in chicken breast halves, skinned, and more.

Yes, Chicken with Dried Cherries, Capers, and Chiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!