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1
Heat 3 Tbsp.
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2
of the olive oil in a large nonstick skillet over medium-high heat.
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3
Season chicken breasts liberally with half of the thyme, salt and pepper; add to hot skillet and cook 5 to 6 minutes on each side, or until inside is no longer pink.
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4
Remove chicken to a plate and cover it with foil to keep warm.
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5
Toast pine nuts in a medium saucepan over medium heat; remove and set aside.
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6
Add 2 cups stock and 1 Tbsp.
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7
of the butter to pot, and bring to a boil.
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8
Put the chicken skillet back on the stove over medium-high heat and add the remaining 1 Tbsp.
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9
olive oil.
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10
Add the onion, celery, red pepper flakes, nutmeg, salt and pepper, and saute 3 to 4 minutes, or until celery and onions are tender.
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11
Add white wine and let it simmer until pan is almost dry, 1 minute.
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12
Add the 2 cups of hot chicken stock and the dried cherries, and continue to simmer, about 5 to 6 minutes, or until about 1/2 cup of liquid is left in the pan.
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13
Remove pan from heat, add remaining 3 Tbsp.
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14
cold butter in small pieces and whisk until its completely melted.
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15
In a medium saucepan, bring the remaining 1 cup chicken stock to a boil.
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16
Add couscous, allspice, cinnamon and a little salt.
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17
Cover pot and remove from heat.
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18
Let it stand 5 minutes.
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19
Drizzle honey over couscous and add pine nuts, scallions and parsley.
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20
Toss and fluff with a fork to combine.
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21
Serve chicken whole or sliced, with cherry sauce poured over and couscous alongside.
